{"id":57428,"date":"2021-05-05T17:47:28","date_gmt":"2021-05-05T16:47:28","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/unkategorisiert\/pesto-alla-bagossa-aglio-orsino\/"},"modified":"2026-08-29T23:30:44","modified_gmt":"2026-08-29T21:30:44","slug":"bagossa-baerlauch-pesto","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/de\/shop\/mehle-purees-und-saucen\/bagossa-baerlauch-pesto\/","title":{"rendered":"Pesto alla Bagossa 110 g"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Pesto alla Bagossa mit hoch oben in Bagolino geerntetem B\u00e4rlauch.<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In dieses <strong>Pesto nach Bagossa-Art<\/strong> verarbeitet Matteo den<strong>B\u00e4rlauch<\/strong>, den er <strong>in den<\/strong> umliegenden <strong>Bergen von<\/strong> <strong>Bagolino<\/strong> in <strong>1500 Metern<\/strong> H\u00f6he <strong>von Hand erntet<\/strong>, wenn seine Bl\u00e4tter noch sehr duftend sind. Matteo, Eigent\u00fcmer und K\u00fcchenchef des Restaurants &#8218;La Baita&#8216;, <strong>erntet<\/strong> ihn <strong>im Fr\u00fchjahr<\/strong> (B\u00e4rlauch bl\u00fcht normalerweise zwischen April und Juni) und verwendet seine <strong>Bl\u00e4tter<\/strong> f\u00fcr ein Pesto nach dem <strong>traditionellen, von seiner Familie \u00fcberlieferten Rezept<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ein Produkt aus <strong>lokalen Rohstoffen<\/strong>, ein <strong>Pesto von hervorragender Qualit\u00e4t<\/strong>, das auch ein vielseitiges Gew\u00fcrz ist.<br\/>Geeignet zum <strong>W\u00fcrzen von Pasta<\/strong>, zum <strong>Aromatisieren von kalten Fischgerichten<\/strong> oder als Topping f\u00fcr <strong>Bruschetta<\/strong>. Dieses Produkt wurde bis <strong>nach Kalifornien verkauft<\/strong>, in <strong>San Francisco<\/strong> sogar mit <strong>gro\u00dfem Erfolg<\/strong>, was die<strong>hohe Qualit\u00e4t des Produkts<\/strong> best\u00e4tigt. Es handelt sich um eine erfolgreiche Spezialit\u00e4t der Brescianer K\u00fcche, die auf die schmackhaften <strong>Erfindungen von Matteo<\/strong>, dem <strong>Chefkoch<\/strong> und Besitzer des<strong>&#8218;La baita<\/strong>&#8218; in <strong>Bagolino<\/strong>, zur\u00fcckgeht, einem charakteristischen Restaurant, das sich auf einer <strong>H\u00f6he von 1.100 Metern<\/strong> befindet und in den fabelhaften <strong>Bergen von Bagolino<\/strong> in einer <strong>ruhigen<\/strong> und <strong>unber\u00fchrten<\/strong> <strong>Umgebung<\/strong> inmitten von Gr\u00fcn eingebettet ist.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">    <div class=\"mdl mdl-slide\">\n                        <div class=\"slide single-slide-dots\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2021\/05\/pesto-alla-bagossa.jpg\" alt=\"Ein Glas Bagossa-Pesto mit handgepfl\u00fccktem B\u00e4rlauch\" \/>\n                                            <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2021\/05\/pesto-con-formaggio-bagoss.jpg\" alt=\"Pesto mit in den Bergen von Hand geerntetem B\u00e4rlauch\" \/>\n                                    <\/div>\n            <\/div>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">B\u00e4rlauch hei\u00dft so, weil er das erste Nahrungsmittel ist, das B\u00e4ren fressen, sobald sie nach dem langen Winter aus dem Winterschlaf erwachen. Sie machen sich seine Eigenschaften zunutze, indem sie ihn in gro\u00dfen Mengen fressen, um ihre Energie wieder aufzuf\u00fcllen. <\/h3>\n\n<p class=\"wp-block-paragraph\">B\u00e4rlauch ist <strong>in den nordischen L\u00e4ndern<\/strong> wegen seiner medizinischen und therapeutischen Eigenschaften <strong>weit verbreitet<\/strong>: <strong>er ist reinigend<\/strong>, <strong>antiseptisch<\/strong>, <strong>antiasthmatisch<\/strong>, blutdrucksenkend, harntreibend und gef\u00e4\u00dferweiternd. Jeder einzelne Teil der Pflanze kann in seiner Gesamtheit verwendet werden. Die <strong>Zwiebel<\/strong> kann f\u00fcr <strong>Suppen<\/strong>, Salate und Fleisch verwendet werden, w\u00e4hrend der <strong>bl\u00fchende Teil<\/strong> <strong>f\u00fcr Aufg\u00fcsse<\/strong>, <strong>Omeletts und Sch\u00f6nheitsmasken<\/strong> verwendet werden kann. <\/p>\n\n<p class=\"wp-block-paragraph\">B\u00e4rlauch hat eine st\u00e4rkere<strong> antibiotische Wirkung<\/strong> als herk\u00f6mmlicher Knoblauch.<\/p>\n\n<h4 class=\"wp-block-heading\">Sehen Sie sich das Video \u00fcber das Tal an, in dem der Bagolino-B\u00e4rlauch geerntet wird:<\/h4>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Azienda agricola di Bagolino (provincia di Brescia)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/svkHNaLl4Pg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>Lagerung<\/em>: nach dem \u00d6ffnen <strong>im K\u00fchlschrank bei 3\/5\u00b0C<\/strong> aufbewahren und innerhalb von 3 Tagen verbrauchen;<br\/><em>Produkt ohne zugesetzte Konservierungsstoffe<\/em><\/p>\n\n<h4 class=\"wp-block-heading\">Pesto alla Bagossa mit B\u00e4rlauch: wie verwendet man ihn am besten in der K\u00fcche?<\/h4>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Was ist Bagossa-Knoblauchpesto und woher kommt es?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Es handelt sich um ein handwerkliches Pesto, das typisch f\u00fcr Bagolino (Brescia) ist. Es wird mit B\u00e4rlauchbl\u00e4ttern zubereitet<\/strong> &#8211; einem wilden Bergkraut mit zartem Duft &#8211; und kalt mit einigen wesentlichen Zutaten verarbeitet. Es entstammt der Tradition von Bagolino und nutzt die Fr\u00fchjahrsernte in den H\u00f6henlagen. <br\/><em>Warum sie ihn m\u00f6gen<\/em>: krautiger Geschmack, weniger scharf als gew\u00f6hnlicher Knoblauch, perfekt f\u00fcr alle, die authentische Waldaromen suchen. Er ist eine wichtige Zutat in der brescianischen K\u00fcche und ist die territoriale Alternative zum klassischen ligurischen Pesto, mit einem ganz bergigen Charakter. <\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Wie unterscheidet es sich von Pesto alla Genovese?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Aromaprofil<\/strong>: B\u00e4rlauch gibt gr\u00fcne, frische und weniger aggressive Noten als die klassische Nelke; das Ergebnis ist krautiger und holziger.<br\/><br\/><em>Kraut vs. Basilikum<\/em>: der Protagonist sind die B\u00e4rlauchbl\u00e4tter, nicht das Basilikum.<br\/><em>Verwendung in der K\u00fcche<\/em>: am besten warm serviert, auf Bergpasta und Risotto.<br\/>Einige Gl\u00e4ser k\u00f6nnen ohne K\u00e4se sein: <em>lesen Sie das Etikett<\/em> und f\u00fcgen Sie, wenn Sie eine cremige Konsistenz w\u00fcnschen, Bag\u00f2ss oder geriebenen Grana Padano Bresciano w\u00e4hrend der Mantecatura hinzu.<\/p>\n<\/details>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Wie l\u00e4sst sich B\u00e4rlauchpesto in schnellen Rezepten (Pasta, Risotto und mehr) verwenden?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Praktischer Tipp<\/strong>: Mischen Sie 1-2 Essl\u00f6ffel mit etwas Kochwasser und EVO-\u00d6l und r\u00fchren Sie dann vom Herd.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>Pasta &amp; Risottos<\/em>: Trofie, Tagliatelle, Carnaroli.<\/li>\n\n\n\n<li><em>Vorspeisen<\/em>: Crostini, gekochte Eier, halbgereifter K\u00e4se.<\/li>\n\n\n\n<li><em>Hauptgerichte<\/em>: Gardaseeforelle, gegrilltes Huhn.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Lokale Tradition: <em>Mantecatura mit Bag\u00f2ss<\/em> f\u00fcr Rundheit und brescianischen Geschmack. Hervorragend auch f\u00fcr Gourmet-Sandwiches oder um Mayonnaise und pikantem Joghurt eine gr\u00fcne Note zu verleihen. <\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Wie bewahren Sie Pesto alla Bagossa auf und wie lange ist es haltbar?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Bewahren Sie ihn nach dem \u00d6ffnen gut abgedeckt im K\u00fchlschrank auf<\/strong> und verwenden Sie saubere Utensilien. Verbrauchen Sie ihn innerhalb weniger Tage, um den Duft des B\u00e4rlauchs zu genie\u00dfen. F\u00fcr das unge\u00f6ffnete Produkt gilt das <em>Verfallsdatum auf dem Etikett<\/em>. Um die Aromen nicht zu beeintr\u00e4chtigen, sollten Sie ihn nicht lange erhitzen, sondern erst am Ende des Kochvorgangs hinzuf\u00fcgen. Sie k\u00f6nnen ihn portionieren und in W\u00fcrfeln (f\u00fcr den Hausgebrauch) f\u00fcr die Wintersaison einfrieren, indem Sie ihn auf eine langsame Temperatur bringen; die handwerkliche Qualit\u00e4t h\u00e4lt sich am besten einige Monate.   <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n<h4 class=\"wp-block-heading\">N\u00e4hrwertangaben f\u00fcr Pesto alla Bagossa<\/h4>\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Durchschnittliche Werte<\/th><th>pro 100 Gramm<\/th><\/tr><\/thead><tbody><tr><td>Energie<\/td><td>100 Kj<br\/>480 Kcal<\/td><\/tr><tr><td>Fette<\/td><td>42.9 g<\/td><\/tr><tr><td>Ges\u00e4ttigte Fetts\u00e4uren<\/td><td>5.3 g<\/td><\/tr><tr><td>Kohlenhydrate<\/td><td>6.5 g<\/td><\/tr><tr><td>Zucker<\/td><td>2.2 g<\/td><\/tr><tr><td>Protein<\/td><td>4.9 g<\/td><\/tr><tr><td>S\u00e4le<\/td><td>0.9 g<\/td><\/tr><tr><td>Fasern<\/td><td>2.3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\">Wird in einem Glasgef\u00e4\u00df verkauft, Gewicht <strong>330 Gramm, Inhalt 110 Gramm<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Bagoss-K\u00e4se kommt in das Pesto<\/strong> und ergibt eine exklusive Kombination von hoher Qualit\u00e4t. Das Pesto ist ein typisch ligurisches Produkt und wird in einer <strong>Bagoss-Deklaration<\/strong> angeboten. <\/p>\n<p>Dank des typischen K\u00e4ses von den <strong>Almen des oberen Tals<\/strong>, der in der Rezeptur durch <strong>B\u00e4rlauch<\/strong> unterst\u00fctzt wird, hat Matteo, ausgehend von der Familientradition in der Zubereitung, ein Produkt erhalten, das den traditionellen Qualit\u00e4tsprodukten <strong>des Vallesabbia<\/strong> eine <strong>schmackhafte Neuheit<\/strong> hinzuf\u00fcgt.<\/p>\n<p>Der Geschmack des B\u00e4rlauchs ist <strong>delikater und k\u00f6stlicher als der des gew\u00f6hnlichen Knoblauchs<\/strong>, er erinnert an Schnittlauch und verleiht dem Pesto den <strong>Duft des<\/strong> klassischen <strong>Knoblauchs<\/strong>, ohne die gleichen unerw\u00fcnschten Wirkungen zu haben.<\/p>\n<p> <span style=\"color: #de2c42;\"><i class=\"far fa-star\"><\/i> <strong>Der im Hochgebirge geerntete Knoblauch Orsino ist zarter und k\u00f6stlicher<\/strong> als gew\u00f6hnlicher Knoblauch.<br \/><\/span> <span style=\"color: #de2c42;\"><i class=\"far fa-hand-point-right\"><\/i> Die beste Kombination ergibt sich, wenn Sie ihn mit Bagoss-K\u00e4se oder einem reifen K\u00e4se verr\u00fchren.<br \/><\/span> <span style=\"color: #de2c42;\"> <i class=\"far fa-hand-point-right\"><\/i> <strong>Die Sauce eignet sich hervorragend<\/strong> zum Anrichten von Pasta, zum W\u00fcrzen von Gerichten oder <strong>zum Garnieren von Bruschetta<\/strong>.<\/span><\/p>\n","protected":false},"featured_media":52584,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1174],"product_tag":[],"class_list":["post-57428","product","type-product","status-publish","has-post-thumbnail","product_cat-mehle-purees-und-saucen","pa_origine-bagolino","pa_per-chi-cerca-ohne-gluten","pa_per-chi-cerca-ohne-konservierungsstoffe","first","outofstock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pesto alla Bagossa mit von Hand geerntetem B\u00e4rlauch aus dem Hochgebirge<\/title>\n<meta name=\"description\" content=\"Eine Neuinterpretation des traditionellen Pestos mit einem von Chefkoch Matteo kreierten Rezept. 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