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Oleificio Polla Nicolò | Pesto alla Genovese without Garlic in Extra Virgin Olive Oil 170 g

 6,70

The Pesto alla genovese without garlic Nicolò Polla is produced according to the classic Ligurian recipe, with basil, pine nuts, parmesan, sea salt and extra virgin olive oil, but without garlic.
It is great for dressing pasta – dilute it with a little of the cooking water -. Try also to add it to a vegetable soup or simply on a freshly, sliced tomato

Description

THE PESTO ALLA GENOVESE WITH EXTRA VIRGIN OLIVE OIL AND WITHOUT GARLIC

The Pesto alla Genovese Nicolò Polla without garlic is produced according to the classic Ligurian recipe, with basil, pine nuts, parmesan, sea salt and extra virgin olive oil, but without garlic.
It is great for dressing pasta – diluted with a little of the cooking water -. Try also to add it to a vegetable soup or simply on a freshly, sliced tomato.

 

PESTO ALLA GENOVESE POLLA NICOLÒ: INGREDIENTS

Extra virgin olive oil 58%, concentrated basil 20%, pine nuts 13%, seasoned parmesan (milk, salt, rennet) 3%, salt, whey, wine vinegar, fructose, acidity correctors: citric acid, lactic acid.

NUTRITIONAL VALUES

Average quantity for 100 g:

  • Energy: 628 kcal (2630 kj)
  • Fat: 66 g
    • of which saturates: 10 g
  • Carbohydrate: 0,8 g
    • of which sugars: 0,5 g
  • Protein: 4 g
  • Salt: 5 g

The information on the label of the product may vary for reasons beyond our control. Therefore, there may be discrepancies between the information on the website and that on the product delivered. Please always check the information on the product before consumption or use.

THE POLLA NICOLÒ OIL MILL

Toirano is a small municipality in the Province of Savona, in the Italian region Liguria, located about 70 kilometres southwest of Genoa and about 30 kilometres (19 mi) southwest of Savona.

The Polla company was created in 1875 by Paolo Polla, a professor of mathematics and art at the ‘Scolopi’ in Savona.
In 1890 Paolo Polla bought an olive oil mill (in Italian ‘oleificio’) for his son Nicolò in the medieval village of Toirano, in Via Alle Mura, 1. The mill is still in use today.
The olive oil mill started by Nicolò was then transformed into a family business when he was joined by his four sons: Paolo, Antonio, Angelo e Mario.
After more than one hundred and thirty years the new generation, Giampaolo, Paolo’s nephew, and his wife Manuela, continue in the family tradition producing in their mill in Toirano, by cold pressing, Extra Virgin Olive Oil from Taggiasca olives.

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