Dear Friends of Pesto Fresco, The days are getting warmer and the craving for quick and easy cold dishes is increasing day by day.

As you surely know, Genovese pesto, traditionally used to season pasta, can also be a very valid condiment for cold dishes.

We propose a special caprese, made meanwhile with our “Cuore di Bue” tomato. Do you all know it? It is a variety of tomato that is grown in our area, more precisely in Albenga (in the province of Savona). It is one of the four excellences of Albenga (the other three are: Asparago violetto, Carciofo d’Albenga and Zucchina Trombetta) renowned now throughout the world.

The “Cuore di Bue” tomato is sublime, to say the least, a real delicacy! It has a distinctive, ribbed and irregular shape, and a flesh that is red to pink in color, firm and consistent, low in seeds and not at all watery.
It has an exquisite flavor, with a perfect balance of sweetness and acidity.

The “Tomato of Albenga” is quite large, with fruits weighing around 300 grams, with a color between light red and orange.

Slice it and arrange it on a nice china, alternating it with a good fior di latte mozzarella. Add a pinch of salt, scattered drops of Pesto Fresco and a leaf of good basil. Here is completed this wonderful dish in which an Italian excellence like mozzarella meets and embraces two Ligurian excellences: the “Cuore di Bue” tomato and Pesto alla Genovese.

Let us know if you enjoyed it!

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