SLIDE SHOW: Ready, Set, Pesto

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1 of 10
SS1-1-Pesto Semi Finals -Hymn.jpg

Aglaia Kremezi


One hundred semi-finalists listen to the pesto hymn, before they begin to pound.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

2 of 10
SS2-2-Pesto Semi Finals -crowd.jpg

Aglaia Kremezi


Observers in the baroque hall of the Palazzo Ducale, where the pesto contest is held.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

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SS3-3b-Pesto-DOP Genova Basil.jpg

Aglaia Kremezi

The local DOP basil from Genoa is the base for the traditional pesto.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

4 of 10
SS4-4a-Pesto Semi Finals.jpg

Aglaia Kremezi


Contestants start to add ingredients to the mortars.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

5 of 10
SS5-4b-Pesto-seasoned mortar.jpg

Aglaia Kremezi


Some brought their own, well seasoned mortars.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

<<PREVIOUS

NEXT>>
SS6-6-Pesto Semi Finals -judges1.jpg

Aglaia Kremezi

Wearing red aprons, the judges tasted and noted.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

7 of 10
SS7-8-Pesto winner.jpg

Aglaia Kremezi


The winner, Federico Ferro, is a young pharmacist from Genoa's Sestri Levante .


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

8 of 10
SS8-9-Pesto Roberto Panizza1.jpg

Aglaia Kremezi


Roberto Panizza, president of Associazione Palatifini and organizer of the event.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

9 of 10
SS9-10-Kid Pesto 2.jpg

Aglaia Kremezi


Before the main event, there was a children's pesto competition in a smaller hall of the Palazzo Ducale.


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

10 of 10
SS10-11x-Genova Mortar Expo.jpg

Aglaia Kremezi


Exhibition of antique mortars at the charming old kitchen of the Palazzo Spinola ( Galleria Nazionale ).


Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
Ready, Set, Pesto.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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