SLIDE SHOW: Ready, Set, Pesto
| 1 of 10 |
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
| 2 of 10 |
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
 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
| 4 of 10 |
Contestants start to add ingredients to the mortars.
Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
| 5 of 10 |
Some brought their own, well seasoned mortars.
Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
 Aglaia Kremezi | Wearing red aprons, the judges tasted and noted. |
Aglaia Kremezi learns the secrets of mixing basil, garlic, pine nuts, and cheese in
| 7 of 10 |
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
| 8 of 10 |
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
| 9 of 10 |
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
| 10 of 10 |
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