Genoa Airport allows passengers to ignore liquid ban on flights… for PESTO !!!
Yes it's true the ban has been lifted because so many people try to take home jars of Pesto in their luggage that official at Cristoforo Colombo airport have waived the rule. Instead, passengers are asked to make a donation of 50 cents to charity in order to keep this delicious sauce which Liguria is famous for.
At the Cinque Terre Cooking School we are always asked to include Pesto as part of our cooking lessons. The perfect combination of fresh basil, pine nuts, parmesan, garlic and olive oil is a firm favourite with our guests. In our opinion the only way to make Pesto is the authentic traditional way with a pestle and mortar.. Of course this method does take a lot longer but it adds to the enjoyment and anticipation of actually eating this bright green god of sauces.. During the grinding process the aroma is tantalising and in reward for all the hard work who can resist a taster on a fresh piece of Foccacia bread. The sauce is most commonly served with pasta called Trofie, all specialities of Liguria.