[Pesto moment] The Wall Street Journal in città in cerca della perfezione
Scriveva J. S. Marcus giovedì scorso:
NOT ALL PESTO is created equal. The cherished amalgam of basil, garlic, salt, grated cheese and olive oil has its origins in the northwest of Italy, around the port of Genoa, the undisputed pesto capital, and the surrounding region of Liguria. The pesto here tastes different wherever you choose to eat—but just about always right.