Mestolando, where home cooked italian food happens.

Pesto alla Genovese, fresh basil pesto

that green Ligurian sauce with lots of basil

Pesto alla Genovese with distinct flavors of basil, garlic and sharp cheeses make it a classic. This recipe only takes a few minutes to make with a food processor. ‘Pesto’ the word derives from the verb ‘Pestare’ which means to step on, or by extension to crush or grind. That’s exactly what happens to the basil in this recipe.

Watch a video of how to make this, ingredients and more.

Video Length: 2min


from our kitchen

Artichoke pie, torta salata di carciofi

This artichoke pie recipe known simply as ‘torta salata di carciofi’ could be considered an Italian cousin of the modern French Quiche recipe with it’s eggs, cream, pancetta bacon and parmesan cheese.

Penne pasta alla Fiesolana

Penne pasta in a unique thick besciamella cream sauce with sauteed Prosciutto ends, and topped off with fresh parsley. This recipe is similar to Carbonara but uses besciamella instead of an egg base.

Risotto with swiss chard and arborio rice

‘Risotto con bietola’ a risotto slow-cooked with a strong sauté base, leafy swiss chard and hints of tomato flavoring. The simple sauté is made up of carrot, celery, red onion in extra virgin olive oil.

mestolando feature sets

Il Fornaio, making breads

Our first feature set of videos is dedicated to all things bread. The set starts off documenting a Florentine Baker's daily routine. This is live section we plan to keep on adding bread related videos to it.

it's about italian food

and sharing how we make it from our kitchen in florence, italy. we enjoy cooking and learning new recipes and hope you will too. buon appetito, and thanks for stopping by. more

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