The history of Pesto di Pra’ is enrooted in a century-old family business of growing basil in Genova Pra’, the most famous area for the cultivation of the delicate and scented ingredient used to prepare the authentic Pesto Genovese. Since 1827, the company has grown this top-class basil, known for its unique organoleptic characteristics, on the terraces of its farm Serre sul Mare. In 2003, the family added the handmade production of Pesto Genovese. Today, the company is focusing on new production processes while safeguarding the ancient traditions and recipes handed down by its ancestors.
A special ritual
The basil grown in Pra’ is known for its small convex leaves, bright color, and no scent of mint. Pesto di Pra’ processes the delicate and fresh leaves as soon as they are harvested and turns them into a fresh product free from preservatives. Basil is only the first of the seven ingredients used to make Pesto Genovese along with Italian pine nuts, garlic from the best Italian crops, PDO Pecorino Romano cheese, Italian coarse sea-salt, extra virgin olive oil and a selection of Parmigiano Reggiano and Grana Padano PDO cheeses. As part of a controlled short production chain that blends innovative techniques with handmade preparation, the basil seeds are carefully selected, sowed in the company’s greenhouses, harvested by hand, and cold processed with the other ingredients to make a pesto of excellent quality.
Sustainable quality
Pesto di Pra’s attention to quality means the product complies with the highest international standards governing the sector (HACCP, BRC and IFS) in terms of safety, hygiene and health. This is why the family has carried out a major renovation of its production premises, installing innovative technologies for cultivating the basil and preparing and packaging pesto. The plant has also been designed to save energy.
The range of products
Beyond the Pesto Genovese, the company produces Pesto without garlic, Walnut Sauce (another typical Ligurian sauce) and the Red Pesto with Basil. All products are fresh and have a shelf life of 60 days, achieved through modified atmosphere packaging. For the international markets, the company also proposes packages of 150g and 1000g, preferred by retail and foodservice distributors abroad.
