It isn't by chance that it is the second most popular vegetable in France after the potato... The star of Mediterranean cuisine, tomatoes come in various shapes, colors and varieties and can be adapted to recipes.

The origins of the Mozzarella

The mozzarella comes from the Italian "mozzare" which means "cut", because the cheese is cut by hand during production.

Its origins go back to the importation of buffalo to work on the lands of southern Italy.

The origin of olive oil

Olive oil is one of the vegetable oils that has a very ancient history. Indeed it was the first tree cited in religious books*

 It is mentioned in the Bible with well-known episodes such as the dove that brings to Noah an olive branch, the Christ who withdraws to the Mount of Olives. In the Qur'an, the olive tree is quoted seven times and is described as a tree of peace. 
Olive oil is so famous that we owe it the etymology of oils. Indeed, the term «Olea» in Latin, designating oil in general, derives its origin from the word «olive» (the fruit).

Pesto is a real Italian tradition ! It’s the sauce with the flavor of Italy par excellence. It is made from fresh basil, olive oil, Parmesan (or Pecorino), garlic and pine nuts for the original version.
The "perfetto" accompaniment to pasta, or to brighten up a salad, fish or quiche.

A herb which smells of summer !
Basil serves as the basis for Italian pesto and pistou provençal with olive oil, garlic, cheese and pine nuts.
Surprising ! There are over 150 varieties of basil : green, red or purple, Thai, etc.

To succeed with your sauces, Panzani is offering you little tips that you can use every day to treat your family or friends.

To enhance your tomato sauces with a little touch of Provence, don't hesitate to heat them in a pan with a bouquet garni (mixed herbs).