LaSelva Organic Pesto

When strolling through the narrow alleys of Siena you might get the impression that time has stood still here. Siena, in the heart of Tuscany, inevitably fascinates its visitors with its medieval flair. When the sun baths the narrow side streets in golden light on a quiet afternoon, the city gets a very special charm. You move through the maze of small streets like in a dream until you suddenly find yourself on a large shell-shaped square: the Piazza del Campo. Here you can not only admire the impressive historical remains of the old town, but you can also indulge the Italian flair absolutely relaxed. Sitting on the Piazza with a cup of espresso, the world hoes by and ”dolce vita“ becomes reality.

However, two times a year, this tranquility is interrupted. Then the Piazza quakes under the hoofs of Tuscan horses. The ”Palio di Siena“ is a horse race of a very special kind. 17 contrade (neighborhood communities) of Siena live up to their centuries-kept rivalries on this the day. 10 horses enter the race and it is always the seven that were not participating at the last race. The other three are chosen by drawing of lot. The race track leads around the outer edge of the Piazza del Campo. The appeal of the race is create by the absolute narrowness of the small marketplace. Especially for the race the typical tables and chairs are removes from the market on the racing days. Usually your get best Tuscan wines, very thin Italian pizzas or the finest homemade ice cream on the Piazza del Campo. Instead of that a 20 cm thick coat of tuff and sand is spread out and tamped.

Among the spectacular features of this race are the traditional rules. Thus, the jockeys are not only allowed to block each other, but they are also absolutely welcomed to use a bull’s pizzle. The horses are ridden bareback, making it more difficult to cope with the narrow circuit. One race leads three times around the square and usually lasts 100 seconds. The winner is the horse that crosses the finish line first - with or without the jockey. The winner as a prize gets a colorful silk flag, the Palio. After the race, the victory will be celebrated with a parade and a banquet at the food-loades tables in the streets of the winning contrada.

Already one week before the race takes place, benches and tables are put out on the streets. When the citizens of the contarde gather together under their colorful flags to attune the race, they own community kitchens serve food. Since nothing brings the neighborhood more together than a great meal (or several meals). Always there, the Italian duo par excellence: Pasta & Pesto.

Pesto is a sauce made from herbs, nuts and oil, which is usually served with pasta. The best known variant certainly is pesto alla genovese. For that pesto olive oil, basil leaves, pine nuts, garlic and parmesan are slowly crushed with salt and pepper in a mortar. Hence the name: Pesto comes from the Italian ”pestare“ which means ”to crush“. Due to the cold preparation in a mortar the flavor of the fresh herbs remains intact. Instead of basil you can also use arugula or mint. Pine nuts can be replaced with other nuts. There are a numerous variations to prepare pesto and in Italy each family has its own - of course top secret - recipe.

LaSelva offers nine delicious varieties in a glass for those who wants to do something good for the pasta, but have a no time to make the own pesto in a mortar. Whether classic with organic arugula and organic pine nuts or more exotic with organic chili and organic flowers: This pesto makes every plate of pasta a little trip to Italy. Just add a little bit of parmesan on LaSelva Pesto and the pasta says: Mille grazie! Now it s up to you whether you eat outside together with your neighbors.

By the way: LaSelva Pesto does not only taste great with pasta, it is also delicious on toasted bread, in vegetable soups and risottos, as a dip for raw vegetables and potatoes or with meat or in salad dressings. Buon appetito!