{"title":"La Gallinara","description":"\u003ch2\u003eLa Gallinara – Pesto Makers from Liguria\u003c\/h2\u003e\n\u003cp\u003eFor a good 30 years, La Gallinara has been producing pesto in Villanova d'Albenga in the heart of Liguria. Here in northwest Italy, where the landscape is characterized by a seemingly endless coastline and a hilly hinterland, a particularly aromatic basil variety grows on the Riviera di Ponente. Large-leaved, with a full aroma, it thrives in the mild climate on fertile soils. This special Genovese basil, which has DOP status, is used together with extra virgin olive oil, pine nuts, garlic, and Parmigiano Reggiano or Grana Padano cheese to create the delicious classic sauce. The shiny green pesto tastes perfect with Liguria's national dish: trofie with pesto, potato cubes, and green beans, but also with other pasta varieties, chicken, light meat, tomatoes, on pizza, or as a dip on crusty bread.\u003c\/p\u003e\n\u003ch3\u003eLa Gallinara Pesto – the green classic\u003c\/h3\u003e\n\u003cp\u003eIn addition to the classic green Pesto Genovese, the range includes numerous sophisticated recipes such as Pesto Limone, Pesto Rucola, Pesto Rosso, and also Crema di Olive. The pesto maker owes its name to a small offshore island where wild chickens (Gallo) once lived and which is now a nature reserve.\u003c\/p\u003e\n\u003cp\u003eLa Gallinara is now a modern family business with a production facility equipped with modern systems and certified by UNI EN ISO 9001: 2008 standards. But care is still taken to process the best and freshest ingredients. This is the only way to bring the authentic taste of Liguria into a jar. The aroma is rich in nuances, the taste perfectly balanced, and the recipe usually surprisingly simple.\u003c\/p\u003e","products":[{"product_id":"la-gallinara-pesto-genovese-130g","title":"Pesto Genovese with Basil","description":"\u003ch2\u003ePesto Genovese – Basil Pesto from La Gallinara\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePesto Genovese\u003c\/strong\u003e is a \u003cstrong\u003ebasil pesto\u003c\/strong\u003e from \u003cstrong\u003eLa Gallinara\u003c\/strong\u003e from Liguria in northwest Italy. The protected origin Genoese basil from fields around the Ligurian coastal town of Albenga is the main ingredient for the popular green pesto. Due to the special climatic conditions and thanks to the humus-rich soils, this special variety of basil grows on the Riviera di Ponente, the Palm Coast. Not strong and lemony like its Piedmontese cousins, but with a delicate, multifaceted aroma. And so the pesto also tastes particularly aromatic and fine.\u003c\/p\u003e\n\u003ch3\u003eBasil Pesto – the Ligurian Classic\u003c\/h3\u003e\n\u003cp\u003eThe Genoese-style pesto with olive oil, Grana Padano and Pecorino, pine nuts, and garlic is a Ligurian classic, a wonderfully tasting cream that not only goes great with pasta, but also with thinly sliced veal and light poultry, on tomatoes, with mozzarella, as a salsa in vegetable soups, with potatoes, and on crispy bread.\u003c\/p\u003e\n\u003cp\u003eLa Gallinara Pesto Genovese is made according to a traditional recipe with basil with a protected designation of origin. Within a few hours of harvesting, when the basil is particularly aromatic, it is processed into pesto. To preserve the variety of these aromas, it is stirred with a little pasta water or olive oil and added cold to hot pasta.\u003c\/p\u003e\n\u003cp\u003eSince the basil pesto does not contain preservatives, it is advisable, if you do not use the whole jar, to cover the surface of the pesto with a little olive oil and store it in the refrigerator.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071225815374,"sku":"045VIA7320","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-basilikum-pesto-genovese.jpg?v=1750980616"},{"product_id":"la-gallinara-pesto-al-limone-130g","title":"Pesto al Limone – Lemon Pesto","description":"\u003ch2\u003ePesto al Limone – Lemon Pesto from La Gallinara\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Gallinara Pesto al Limone\u003c\/strong\u003e is a \u003cstrong\u003elemon pesto\u003c\/strong\u003e from Liguria in northwestern Italy. The Protected Designation of Origin Genovese basil from fields around the Ligurian coastal town of Albenga is the main ingredient for this popular green pesto. Due to the special climatic conditions and thanks to the humus-rich soils, this particular variety of basil grows on the Riviera di Ponente, the Palm Riviera. Not strong and lemony like its Piedmontese cousins, but with a delicate, complex aroma. And so the pesto also tastes particularly aromatic and fine.\u003c\/p\u003e\n\u003ch3\u003eLemon Pesto – the Ligurian Variation\u003c\/h3\u003e\n\u003cp\u003ePesto al Limone is a cream made from green olives, lemon zest, basil, olive oil, almonds, and parsley. A \u003cstrong\u003epesto without Parmesan\u003c\/strong\u003e. This wonderfully tasting cream not only pairs well with pasta, but also with fish and light poultry, with tomatoes, zucchini, and bell pepper vegetables, as a salsa in vegetable soups, with potatoes, ham and cheese, and on crispy bread.\u003c\/p\u003e\n\u003cp\u003eLa Gallinara Pesto al Limone is made according to a traditional recipe with basil of protected origin. Within a few hours of harvesting, when the basil is particularly rich in aroma, it is processed into pesto. To preserve the diversity of these aromas, it is stirred with a little pasta water or olive oil and added cold to hot pasta.\u003c\/p\u003e\n\u003cp\u003eSince the lemon pesto contains no preservatives, it is advisable, if you don't use the whole jar, to cover the surface of the pesto with a little olive oil and store it in the refrigerator.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071225913678,"sku":"045VIA7303","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-zitronen-pesto-al-limone.jpg?v=1750980620"},{"product_id":"la-gallinara-schwarze-olivenpaste-130g","title":"Black Olive Tapenade – Crema di Olive Nere","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack olive paste from Liguria with 78% olives\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Gallinara's black olive paste is a \u003ci\u003eCrema di Olive Nere\u003c\/i\u003e made from 78% black olives, olive oil, and salt. It is not a tapenade—which requires capers and anchovies—but a mild olive cream without any additions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eblack olive paste\u003c\/strong\u003e is called \u003ci\u003eCrema di Olive Nere\u003c\/i\u003e by La Gallinara and consists of four ingredients: Italian black olives, extra virgin olive oil, sunflower oil, and salt. That is all there is on the label. Those familiar with the salty harshness of some olive pastes will be surprised, as this cream is remarkably mild.\u003c\/p\u003e\n\n\u003ch3\u003eSoft, rounded, with dark olive fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe paste is deep dark, almost black-purple, and thick enough to stay on the knife. Upon opening, it smells of olive and oil, without the sharp, salty brine note of cheap products.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, it first tastes of ripe olive, then the oil comes through and softens the bite. The salt remains restrained; there is no bitter aftertaste and no sharpness. Fruity, oily, gentle—the cream can carry a piece of white bread all on its own.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely this restraint that makes it so useful in the kitchen. A strong tapenade pushes itself into every dish, whereas this paste stays in the background and lets the fish or meat take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, under fish, in lamb sauce\u003c\/h3\u003e\n\n\u003cp\u003eIt is quickest to serve pure. A spoonful on toasted white bread, a few drops of olive oil over the top, and the antipasto is ready. Paired with \u003ca href=\"\/en\/products\/verduijns-rosmarin-cracker-75g\"\u003erosemary crackers\u003c\/a\u003e, it becomes an appetizer platter in five minutes.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it pairs well with fried fish; red mullet, swordfish, or tuna go well with it. It is a classic with lamb—stir a spoonful into the pan drippings and deglaze with a little white wine, and the sauce gains depth without any added salt.\u003c\/p\u003e\n\n\u003cp\u003eIt also works under pasta with cherry tomatoes, as a layer on a puff pastry base before the tomatoes, or as a dark smear beneath a piece of goat cheese. Served with \u003ca href=\"\/en\/products\/ultner-dinkel-grissini-mit-sesam-bio\"\u003espelt grissini\u003c\/a\u003e, it is the dip that always runs out first.\u003c\/p\u003e\n\n\u003cp\u003eIf you add it to hot food, do so late. The cream does not need cooking time; it only needs to warm through, otherwise, the oil will lose its aroma. Once you have opened the jar, it should be kept refrigerated, and like with pesto, a layer of olive oil will protect the surface.\u003c\/p\u003e\n\n\u003ch3\u003eLiguria lives from oil, not just basil\u003c\/h3\u003e\n\n\u003cp\u003eLiguria is narrow, steep, and largely covered with olive groves. The terraces on the hillsides above the coast were built over centuries with dry stone walls because trees would not otherwise stay on the slopes. Besides basil, the olive also comes from this landscape.\u003c\/p\u003e\n\n\u003cp\u003eWith olives, \"black\" means fully ripe. The longer the fruit remains on the tree, the softer the flesh becomes and the milder it tastes, whereas early-picked green olives remain sharper and firmer. That is why a cream made from black olives is the gentler of the two.\u003c\/p\u003e\n\n\u003cp\u003eLa Gallinara has been working in Villanova d'Albenga since 1986 and produces a range of creams alongside its pestos. Since Marco Natucci took over the business, the approach has remained the same: few ingredients per jar and no recipe that pretends to be more elaborate than it is.\u003c\/p\u003e\n\n\u003cp\u003eThe proportions say it all here. 78% black olives means the fruit plays the leading role, and the 11% oil serves only to bind. In many olive creams, the ratio is reversed, and you can taste it immediately because the fat dominates instead of the olive.\u003c\/p\u003e\n\n\u003cp\u003eThe jar weighs 130 g and is vegan and lactose-free. On the shelf next to it, the \u003ca href=\"\/en\/collections\/la-gallinara\"\u003egreen and red pestos from the same producer\u003c\/a\u003e are waiting, in case you want to top your bread differently next time. Black is always a good choice.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071418392910,"sku":"045VIA7312","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-schwarze-olivenpaste-crema-di-olive.jpg?v=1750981925"},{"product_id":"la-gallinara-pesto-rosso-130g","title":"Pesto Rosso – Tomato Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Rosso made from sun-dried tomatoes and Genovese basil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Gallinara’s Pesto Rosso is a tomato pesto consisting of 36% sun-dried tomatoes, combined with Genovese DOP basil, Grana Padano, Pecorino, and pine nuts. It is not a cooked-down sauce, but a thick savory cream that is added to the dish cold.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Rosso\u003c\/strong\u003e is the red sibling of the classic green version, named for the way sun-dried tomatoes dictate its color. At La Gallinara in Villanova d'Albenga, the jar contains 36% of these tomatoes, ground together with olive oil, two types of hard cheese, and pine nuts. It tastes heartier and denser than Pesto Genovese, yet its structure remains distinctly Ligurian.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eDark red, robust, with a sweet tomato core\u003c\/h3\u003e\n\n\u003cp\u003eThe color leans towards brick red, and the consistency is thicker than that of green pesto because the tomato provides more substance than the herbs. When opened, it smells of sunshine and oven-roasted tomatoes; when you insert a spoon, it holds its shape.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the tomato comes through first—concentrated, with the quiet sweetness that results from drying. Behind that, the cheese adds saltiness, the pine nuts round out the flavor, and the basil draws a green line through the entire profile. Hearty, fruity, and robust, without being spicy.\u003c\/p\u003e\n\n\u003cp\u003eOf the three pestos from this producer, the red one is the most assertive. It holds its own against strong ingredients where the green version would be overwhelmed, which is why it pairs well with olives, capers, or anchovies.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eFor short pasta, goat cheese, and potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe house rule for pasta applies here as well: do not cook it; fold it in cold and loosen it with pasta water, otherwise the cream will remain clumpy and will not coat the noodles.\u003c\/p\u003e\n\n\u003cp\u003eShort pasta carries red pesto better than long strands. It clings well to the twists of \u003ca href=\"\/en\/products\/cipriani-nudeln-bio-fusilli\"\u003eFusilli\u003c\/a\u003e or the tubes of \u003ca href=\"\/en\/products\/rustichella-dabruzzo-penne-rigate-500g\"\u003ePenne Rigate\u003c\/a\u003e, whereas it tends to slide off spaghetti. So, opt for a shape with ridges and hollows.\u003c\/p\u003e\n\n\u003cp\u003eWhen served cold, it pairs beautifully with fresh goat cheese, whose acidity balances the tomato sweetness, and with grilled fish. A spoonful stirred into lukewarm potato salad replaces half the vinaigrette, and on a slice of white bread with mozzarella, it makes for a quick dinner. It also has a place on pizza, applied sparingly before baking.\u003c\/p\u003e\n\n\u003cp\u003eKept in the refrigerator and covered with a film of oil, the remainder will last for a good week. The color may darken slightly, which is normal for sun-dried tomatoes and not a sign that the product has spoiled.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eHow the tomato gets its power\u003c\/h3\u003e\n\n\u003cp\u003eSun-dried tomatoes are concentrated tomatoes. On racks in the sun or in a drying chamber, they lose most of their water, leaving behind fruit, acid, and sweetness in a compact form. The longer the drying process, the darker and denser the result, and the less of it you need later in your dish.\u003c\/p\u003e\n\n\u003cp\u003eFor the pesto, they are subsequently softened in oil and ground with the other ingredients. This is why the jar is thicker than that of green pesto and requires a bit more liquid on the plate to ensure it spreads rather than clumps.\u003c\/p\u003e\n\n\u003cp\u003eLa Gallinara has been producing pestos and creams in Villanova d'Albenga since 1986, and under Marco Natucci’s leadership, the basil remains DOP-certified, even in the red jar. At 10%, it is not merely a garnish, but the Ligurian contribution to a recipe that might otherwise have originated further south.\u003c\/p\u003e\n\n\u003cp\u003e130 g is enough for four portions of pasta or a tray of bruschetta. We stock the entire \u003ca href=\"\/en\/collections\/la-gallinara\"\u003eproduct range from this manufacturer\u003c\/a\u003e, including the green, yellow, and black varieties. That is how you do red.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071418458446,"sku":"045VIA7319","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-pesto-rosso-tomatenpesto.jpg?v=1750981928"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/la-gallinara-pesto.jpg?v=1768140473","url":"https:\/\/norgutes.com\/en\/collections\/la-gallinara.oembed","provider":"nur Gutes","version":"1.0","type":"link"}