We need to go back to the basics!
What a poetry in this article, thanks!
This sense of pride is still present in people living in Liguria.
Last week, I found thanks to word of mouth a teeny tiny Pesto maker shop in the bowels of the city of Genoa, "il Trofiaio".
A piece of old style Italian food culture.
I have been lucky, these little gems are disappearing.
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Some days I just get tired of hearing about everything I’ve been doing the wrong way.
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An in true Ligurian fashion, you never wash the mortar, but you rinse it with a ladle of vegetable soup, which you cook in the evening after you had pasta with pesto for lunch.
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Ordering a mortar and pestle!
I recently returned from Sicily where I took a couple of cooking classes where a mortar and pestle was used and a wooden one at that! We made pesto trapenese that uses almonds and tomatoes to go with the busiati pasta we made. Yes my arms were very tired but my mouth was singing!!
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@NOLA GIRL
Any classes in Sicily that you would particularly recommend? (My grandparents immigrated form Sicily by way of New Orleans, by the way.)
@Katherine most Agritourismo's offer classes. These are often vineyards that have rooms like a bed and breakfast. You get an added bonus of tasting the wines! This particular class was at Donna Franca outside Marsala. I spent three weeks eating and drinking my way around the island at agritourismo's and I highly recommend it.
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@NOLA GIRL
Thank you! I'm going to get on this one!
Curious as to whether the trofie happened to be made of chestnut flour which is sweetish. My grandmother would make pesto too but usually the trofie were served with a creamy sauce.