This section, in addition to lupini beans and green and black olives, features packets of spices, flavourings and high-quality vegetable products to make the most of Mediterranean cuisine: dried chillies and oregano, salt capers, caper berries, marinated garlic, dried tomatoes and pesto with Genoese PDO basil.

The origins of Genoese basil pesto seem to date back to the Ligurian diet of the Middle Ages by way of a sauce that can be considered its natural ancestor. But the true classic Genoese pesto recipe become popular from the nineteenth century onwards. Since then it has predominately been used as a sauce for pasta.

Pesto became popular throughout the world thanks to merchant and passenger ships setting sail from the Port of Genoa for the most varied destinations.

Though ancient recipes gave much importance to garlic, today’s pesto is more balanced, with a marked note of fresh Ligurian basil. Today, like then, pesto is an exquisite condiment for pasta dishes, but can also be spread on bread and toast. Also, due to its special qualities, it is a Protected Designation of Origin product.

To make the most of Mediterranean dishes, we also recommend using Madama Oliva spices and flavourings such as dried chillies and oregano. And to enhance and distinguish the flavor of meat, fish and pizza, we recommend the use of salt capers, capper berries and marinated garlic.