The History
The History of Pesto alla Genovese: Pesto alla Genovese originates from Genoa, the capital city of Liguria, Italy. Its roots can be traced back to the Roman era, evolving from a Roman sauce called "moretum," which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar. The modern version of Pesto alla Genovese combines fresh basil, pine nuts, Parmesan or Pecorino cheese, garlic, and olive oil, crushed together to form a thick green sauce. Traditionally, it is paired with pasta, particularly trofie or linguine.
La Bomba: A Spicy Staple: La Bomba, or 'the bomb' in Italian, is a spicy condiment made from a mix of hot chili peppers, vegetables, and sometimes mushrooms, capers, and olives, all finely chopped and blended with olive oil to create a fiery spread. Originating from the Calabria region, known for its love of spicy food, La Bomba is used to add heat and depth to dishes such as bruschetta, sandwiches, and pastas. Its intense flavor makes it a favorite among lovers of spicy cuisine.
Allessia Pesto: Pistoia
Allessia La Bomba: Calabria
Perfect Pairings
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Pesto Alla Genovese
Fresh and aromatic, Pesto alla Genovese brings life to sandwiches. Try it with mozzarella, tomato, and fresh basil on ciabatta for a classic Italian combination, or spread it on a chicken wrap for a herby twist.
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La Bomba
La Bomba, known for its spicy kick, is excellent on bruschetta. Top grilled bread with a smear of La Bomba, fresh diced tomatoes, and a sprinkle of Parmesan cheese for a flavorful, spicy appetizer that ignites the taste buds.