Genoa, Liguria

To say Roberto Panizza is obsessed with pesto would be quite the understatement. This Genoa native, chef, restaurateur, and founder of the Genoa Pesto World Championship lives and breathes the famous green sauce. Using only the finest, most carefully selected local ingredients, and crafted in the centuries-old Italian tradition, his pesto is a labor of love and science that surpasses all others. 

To make Rossi 1947's famous pesto, Roberto starts with the youngest, most delicate leaves of the right kind of basil. "There are 320 varieties of basil in the world. Only 60 are edible, and only one is the right one to make pesto," he explains. This Basilico Genovese DOP has obtained the “Certification of Protected Origin,” and has been certified as one of the best basils in the world.

His beautiful, fresh and vibrant herb is highlighted with Vessalico Garlic, local to Liguria, hand selected pine nuts, Pecorino Fiore Sardo DOP, Parmigiano Reggiano DOP, Taggiasco Extra Virgin Olive Oil, and Trapani Salt from Sicily.