{"id":7013,"date":"2018-10-22T18:02:48","date_gmt":"2018-10-22T16:02:48","guid":{"rendered":"https:\/\/pestofresco.eu\/at-school-for-pesto-genovese-from-copenhagen\/"},"modified":"2018-10-22T18:02:48","modified_gmt":"2018-10-22T16:02:48","slug":"at-school-for-pesto-genovese-from-copenhagen","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/at-school-for-pesto-genovese-from-copenhagen\/","title":{"rendered":"At school for Pesto Genovese from Copenhagen"},"content":{"rendered":"

The Suhrs Cooking Academy in Copenhagen chose our Frasca and Nassa Laboratory to introduce their students to the tradition and flavor of true Pesto alla Genovese from the ancient Ligurian tradition.<\/h2>\n

Friends of Pesto Fresco, Saturday, October 20<\/strong> was a beautiful<\/strong>, festive day<\/strong> for us.
\nStudents fromSuhrs Cookery Academy in Copenhagen<\/strong> visited us to learn<\/strong> more about Pesto alla Genovese<\/strong>.
\nWe organized a workshop<\/strong> especially for the students of Suhrs Cooking Academy<\/strong>, but first we did a demonstration of pesto mortar<\/strong> making.<\/p>\n

To make all the children understand the value this cold basil-based sauce has for us Ligurians, we told the story of Pesto alla Genovese.<\/h2>\n

Starting from the basics<\/strong>, we connected with the importance represented by the selection of raw materials.<\/strong>
\nFor the production of our Pesto Fresco<\/strong>, we adhere to the guidelines of the Pesto Genovese Consortium<\/strong>, choosing from the best local and Italian producers<\/strong>. In this way, we ensure a Fresh Pesto of the highest quality<\/strong>. <\/p>\n

Pesto alla Genovese: an interesting story<\/h2>\n

The thirty students from the Suhrs Cooking Academy listened with great interest to the story<\/strong> and were pleasantly impressed by Angelo’s demonstration of pesto mortar making<\/strong>, while Enzo explained all the steps.<\/strong>
\nNext, we showed how we make it for sale today<\/strong>, again illustrating the steps and technology used<\/strong>.
\nAt the end, the pesto produced during the specially set up workshop was used as a condiment fora nice snack with Ligurian focaccia<\/strong>.
\nThey were all very satisfied<\/strong>, and so were we, of course.<\/p>\n

Travel to Liguria to learn about the products of our Ligurian tradition<\/h2>\n

Just think that every year in the fall,<\/strong> students from the Suhrs cooking academy in Copenhagen take a trip to Italy, to Liguria and lower Piedmont<\/strong> to be precise.
\nThe trip aims to get closer to different types of raw materials, processing and preparations typical of Liguria and Piedmont<\/strong>, as well as to learn about and appreciate a rich and varied cuisine<\/strong> renowned throughout the world.
\nWe are very proud to have been chosen<\/strong>.
\nEvery year we have this appointment that makes us truly happy. We can thus contribute to making the tradition and unmistakable flavor of true Ligurian pesto known in the world.<\/strong> <\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

The Suhrs Cooking Academy in Copenhagen chose our Frasca and Nassa Laboratory to introduce their students to the tradition and flavor of true Pesto alla Genovese from the ancient Ligurian tradition. Friends of Pesto Fresco, Saturday, October 20 was a beautiful, festive day for us. Students fromSuhrs Cookery Academy in Copenhagen visited us to learn…<\/p>\n","protected":false},"author":3,"featured_media":6174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t