At the crossroads of eggplants, zucchini, and tomatoes grown in open fields lies the heart of I Contadini’s pesto magic. To create this deliciously rustic cream, we harvest the vegetables at the peak of summer, when they reach perfect ripeness.
Our entire process is rooted in tradition and care: our workers hand-harvest, select, and cut the vegetables. Once dried on open-air frames for 3–4 days, the eggplants, zucchini, and tomatoes are finely chopped and combined with the finest ingredients: Parmigiano, almonds, Leccine olives, and fresh basil leaves from our garden. Boil the pasta, open the jar, and enjoy a dish that brings the countryside to your table.
