Most of have probably chafed at the liquid carry-on flight restrictions at least once, and more than a few of us have broken them unwittingly. But now one airport in Italy is waiving them altogether.
The catch? The waiver only applies to one product – pesto.
Genoa Airport in northern Italy has decided to let travellers bring up to 500 grams of pesto on board with them. Pesto is one of Genoa’s most prized local products, and airport authorities reported seizing hundreds of pesto tins from people wanting to take some home with them before the new rules came into effect. Allowing fliers to take Genoa’s famous sauce with them on the plane is clearly a natural outcome. Plus, we’re fairly sure no one has ever tried to use pesto for anything that comes close to evil. What would nonna think?
The new ‘pesto pass’ aligns with the ‘Il pesto è buono' charity initiative launched by Genoa’s Cristoforo Colombo Airport at the beginning of June. Travellers who don’t want to (read: can’t) part with their beloved jars of pesto are encouraged to make a donation to local charity Flying Angels Onlus, which provides airfares for children who to need to fly for medical treatment. In return, the precious jars of pesto are screened and marked as ‘safe for flying’. Already over 500 people have participated in the program.
The aiport’s website explains the rules – departing passengers passengers can carry one jar up to 500g, or two jars of up to 250g each. To pass security, the jars must carry the “Il pesto è buono” sticker, acquired by the donation for Flying Angels. And it only applies to genuine pesto Genovese.
While you’ll still have to decant your shampoo and conditioner into travel-sized containers, you can rest easy knowing your post-flight pesto flight is going to taste excellent.
Lead image by Ekologiskt_Skafferi.
At a farmers’ market recently, I was so saddened to see person after person having their carrot tops removed and discarded. It inspired me to start digging around for ways to use them. Pesto is just one way and I can guarantee you will never throw those tops away again. Although the recipe is specific measurement-wise, the idea is to make use of what you have, so don’t stress if you don’t have the exact weight I’ve given in carrot tops. Add extra herbs, adjust the oil quantities, and play around until you get the consistency you like.
Every year, my aunt holidays in Lampedusa, an islet just south of Sicily. And every year, she brings back local delicacies, such as fennel liqueur and fresh capers. My favourite gift is always pistachios. The green and purple gems sparkle in your hands, and the real fresh Bronte pistachios have an aroma far superior to anything you can find on a shelf. I figured the best way to take advantage of this precious gift was to make pesto.
This particular recipe is very characteristic of one of the most interesting coastal regions of Italy, Liguria. It must be something to do with the air, but the best basil in Italy grows here, usually the small-leaved type, thus the famous sauce, pesto al Genovese (from Genoa). Both pasta and pesto are best made at home from scratch, only in this way will you obtain the desired taste and texture.