We like to experiment. Of the more than 80 products in our catalogue, some are unusual ones we enjoy offering for tasting to the people who visit us at the markets organised with Coldiretti and Campagna Amica, an organisation that assists agritourism businesses and is recognised by the Italian Ministry of the Environment as an environmental association.
The trick is working out whether a pairing will work, as with our olives stuffed with almonds and our olives with bay leaves. One pairing we count as a success is this pesto of dried tomatoes and ricotta forte.
A winning match from Puglia
Dried tomatoes, ricotta forte, pine nuts, extra virgin olive oil, chilli, natural flavourings and a pinch of salt, in the right proportions, give it a typically southern Italian taste.
The pesto is ground to a cream and made entirely with extra virgin olive oil, the same oil we use and sell in bottles. Ricotta forte is a soft, spreadable dairy product, and together with the dried tomatoes it gives the pesto a burgundy red colour and a strong, intense flavour. Coarsely ground pine nuts and natural flavourings complete it.
You will find it with our other bruschetta toppings.
Storage
The pesto is made and packed in the jar, then pasteurised and labelled.
Unopened jar: keeps for two years from the packing date in a cool, dry place, away from sunlight.
After opening: keep in the fridge, adding a little extra virgin olive oil.
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