{"id":57422,"date":"2021-05-05T17:47:28","date_gmt":"2021-05-05T15:47:28","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/non%20class\u00e9\/pesto-alla-bagossa-aglio-orsino\/"},"modified":"2026-08-29T23:30:44","modified_gmt":"2026-08-29T21:30:44","slug":"pesto-bagossa-ail-des-ours","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/fr\/shop\/farines-purees-et-sauces\/pesto-bagossa-ail-des-ours\/","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 avec de l&rsquo;ail des ours r\u00e9colt\u00e9 \u00e0 haute altitude \u00e0 Bagolino.<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ce <strong>pesto \u00e0 la mode de Bagossa<\/strong> est un produit dans lequel Matteo incorpore l&rsquo;<strong>ail des ours<\/strong> qu&rsquo;il <strong>r\u00e9colte \u00e0 la main dans les montagnes<\/strong> environnantes de <strong>Bagolino<\/strong>, \u00e0 <strong>1 500 m\u00e8tres d&rsquo;<\/strong> altitude, lorsque ses feuilles sont encore tr\u00e8s parfum\u00e9es. Matteo, propri\u00e9taire et chef du restaurant \u00ab\u00a0La Baita\u00a0\u00bb, le <strong>r\u00e9colte au printemps<\/strong> (l&rsquo;ail des ours fleurit g\u00e9n\u00e9ralement entre avril et juin) et utilise ses <strong>feuilles<\/strong> pour pr\u00e9parer un pesto selon la <strong>recette traditionnelle transmise par sa famille<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un produit \u00e9labor\u00e9 \u00e0 partir de <strong>mati\u00e8res premi\u00e8res locales<\/strong>, un <strong>pesto d&rsquo;excellente qualit\u00e9<\/strong> qui est aussi un condiment polyvalent.<br\/>Convient pour <strong>assaisonner les p\u00e2tes<\/strong>, <strong>parfumer les plats de<\/strong> poisson <strong>froid<\/strong> ou garnir une <strong>bruschetta<\/strong>. Ce produit a \u00e9t\u00e9 <strong>vendu jusqu&rsquo;en Californie<\/strong>, et m\u00eame \u00e0 <strong>San Francisco<\/strong>, o\u00f9 il a connu un <strong>grand succ\u00e8s<\/strong>, ce qui confirme la<strong>grande qualit\u00e9 du produit<\/strong>, une sp\u00e9cialit\u00e9 culinaire bresciane \u00e0 succ\u00e8s qui provient des <strong>inventions<\/strong> savoureuses <strong>de Matteo<\/strong>, <strong>chef<\/strong> et propri\u00e9taire de<strong>\u00ab\u00a0La baita<\/strong>\u00a0\u00bb \u00e0 <strong>Bagolino<\/strong>, un restaurant caract\u00e9ristique situ\u00e9 \u00e0 <strong>1 100 m\u00e8tres d&rsquo;altitude<\/strong> et nich\u00e9 dans les fabuleuses <strong>montagnes de Bagolino<\/strong>, dans un <strong>environnement<\/strong> <strong>paisible<\/strong> et <strong>pr\u00e9serv\u00e9<\/strong>, au milieu de la verdure.<\/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=\"Pot de pesto bagossa \u00e0 l&#039;ail sauvage cueilli \u00e0 la main\" \/>\n                                            <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2021\/05\/pesto-con-formaggio-bagoss.jpg\" alt=\"Pesto \u00e0 l&#039;ail sauvage r\u00e9colt\u00e9 \u00e0 la main dans les montagnes\" \/>\n                                    <\/div>\n            <\/div>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">L&rsquo;ail des ours est ainsi appel\u00e9 parce que c&rsquo;est le premier aliment que les ours consomment d\u00e8s qu&rsquo;ils sortent de l&rsquo;hibernation apr\u00e8s le long hiver. Ils exploitent ses propri\u00e9t\u00e9s en le consommant en grande quantit\u00e9 pour retrouver leur \u00e9nergie. <\/h3>\n\n<p class=\"wp-block-paragraph\">L&rsquo;ail des ours est <strong>largement utilis\u00e9 dans les pays nordiques<\/strong> pour ses qualit\u00e9s m\u00e9dicinales et th\u00e9rapeutiques : <strong>il est d\u00e9puratif<\/strong>, <strong>antiseptique<\/strong>, <strong>antiasthmatique<\/strong>, hypotenseur, diur\u00e9tique, vaso-dilatateur. Chaque partie de la plante peut \u00eatre utilis\u00e9e dans son int\u00e9gralit\u00e9, le <strong>bulbe<\/strong> peut \u00eatre utilis\u00e9 pour les <strong>soupes<\/strong>, les salades et les viandes, tandis que la <strong>partie fleurie<\/strong> peut \u00eatre utilis\u00e9e <strong>pour les infusions<\/strong>, les <strong>omelettes et les masques de beaut\u00e9<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">L&rsquo;ail des ours a une<strong> action antibiotique<\/strong> plus forte que l&rsquo;ail traditionnel.<\/p>\n\n<h4 class=\"wp-block-heading\">Regardez la vid\u00e9o de la vall\u00e9e o\u00f9 est r\u00e9colt\u00e9 l&rsquo;ail des ours Bagolino :<\/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>Conservation<\/em>: apr\u00e8s ouverture, conserver <strong>au r\u00e9frig\u00e9rateur \u00e0 3\/5\u00b0C<\/strong> et consommer dans les 3 jours ;<br\/><em>Produit sans conservateur ajout\u00e9<\/em><\/p>\n\n<h4 class=\"wp-block-heading\">Pesto alla Bagossa \u00e0 l&rsquo;ail sauvage : comment l&rsquo;utiliser au mieux dans la cuisine ?<\/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>Qu&rsquo;est-ce que le pesto \u00e0 l&rsquo;ail de Bagossa et d&rsquo;o\u00f9 vient-il ?<\/summary>\n<p class=\"wp-block-paragraph\">Il s<strong>&lsquo;agit d&rsquo;un pesto artisanal typique de Bagolino (Brescia), pr\u00e9par\u00e9 avec des feuilles d&rsquo;ail des ours<\/strong> &#8211; une herbe sauvage de montagne au parfum d\u00e9licat &#8211; trait\u00e9es \u00e0 froid avec quelques ingr\u00e9dients essentiels. Il est issu de la tradition de Bagolino et valorise la r\u00e9colte printani\u00e8re en altitude. <br\/><em>Pourquoi ils l&rsquo;aiment<\/em>: saveur herbac\u00e9e, moins piquante que l&rsquo;ail commun, parfaite pour ceux qui recherchent les saveurs authentiques de la for\u00eat. Ingr\u00e9dient cl\u00e9 des cuisines de Brescia, c&rsquo;est l&rsquo;alternative territoriale au pesto classique de Ligurie, avec un caract\u00e8re montagnard. <\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Quelle est la diff\u00e9rence avec le pesto alla genovese ?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Profil aromatique<\/strong>: l&rsquo;ail sauvage donne des notes vertes, fra\u00eeches et moins agressives que le clou de girofle classique ; le r\u00e9sultat est plus herbac\u00e9 et bois\u00e9.<br\/><br\/><em>Herbe vs. basilic<\/em>: le protagoniste est la feuille d&rsquo;ail sauvage, pas le basilic.<br\/><em>Utilisation en cuisine<\/em>: \u00e0 servir chaud, sur les p\u00e2tes de montagne et les risottos.<br\/>Certains pots peuvent \u00eatre sans fromage : <em>lisez l&rsquo;\u00e9tiquette<\/em> et, si vous voulez de l&rsquo;onctuosit\u00e9, ajoutez du Bag\u00f2ss ou du grana padano bresciano r\u00e2p\u00e9 lors de la mantecatura.<\/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>Comment utiliser le pesto \u00e0 l&rsquo;ail des ours dans des recettes rapides (p\u00e2tes, risottos, etc.) ?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Conseil pratique<\/strong>: m\u00e9langez 1-2 cuill\u00e8res \u00e0 soupe avec un peu d&rsquo;eau de cuisson et de l&rsquo;huile EVO, puis remuez hors du feu.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>P\u00e2tes et risottos<\/em>: trofie, tagliatelles, Carnaroli.<\/li>\n\n\n\n<li><em>Entr\u00e9es<\/em>: crostini, \u0153ufs durs, fromage demi-m\u00fbr.<\/li>\n\n\n\n<li><em>Plats principaux<\/em>: truite de Garda, poulet grill\u00e9.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Tradition locale : <em>mantecatura avec Bag\u00f2ss<\/em> pour la rondeur et la saveur bresciane. Excellent \u00e9galement pour les sandwichs gourmands ou pour donner une touche verte \u00e0 la mayonnaise et au yaourt sal\u00e9. <\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Comment conserver le pesto alla bagossa et combien de temps se conserve-t-il ?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Apr\u00e8s ouverture, conservez-le au r\u00e9frig\u00e9rateur bien couvert avec un filet d&rsquo;huile<\/strong> et utilisez des ustensiles propres ; consommez-le dans les jours qui suivent pour profiter du parfum de l&rsquo;ail des ours. Le produit non ouvert suit la <em>date de p\u00e9remption indiqu\u00e9e sur l&rsquo;\u00e9tiquette<\/em>. Pour ne pas agresser les saveurs : \u00e9vitez de le chauffer longtemps, ajoutez-le en fin de cuisson. Vous pouvez le portionner et le congeler en cubes (usage domestique) pour la saison hivernale, en l&rsquo;amenant \u00e0 une temp\u00e9rature lente ; la qualit\u00e9 artisanale donne de meilleurs r\u00e9sultats dans les quelques mois qui suivent.   <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n<h4 class=\"wp-block-heading\">Valeurs nutritionnelles du pesto alla Bagossa<\/h4>\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Valeurs moyennes<\/th><th>pour 100 grammes<\/th><\/tr><\/thead><tbody><tr><td>L&rsquo;\u00e9nergie<\/td><td>100 Kj<br\/>480 Kcal<\/td><\/tr><tr><td>Graisses<\/td><td>42.9 g<\/td><\/tr><tr><td>Acides gras satur\u00e9s<\/td><td>5.3 g<\/td><\/tr><tr><td>Glucides<\/td><td>6.5 g<\/td><\/tr><tr><td>Sucres<\/td><td>2.2 g<\/td><\/tr><tr><td>Prot\u00e9ines<\/td><td>4.9 g<\/td><\/tr><tr><td>Salles<\/td><td>0.9 g<\/td><\/tr><tr><td>Fibres<\/td><td>2.3 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\">Vendu dans un pot en verre, poids <strong>330 grammes, contenu 110 grammes<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Le fromage Bagoss entre dans la<\/strong> composition <strong>du pesto<\/strong> et produit une combinaison exclusive de haute qualit\u00e9. Produit typiquement ligure, le pesto se <strong>d\u00e9cline en Bagoss<\/strong>. <\/p>\n<p>Gr\u00e2ce au fromage typique des <strong>alpages de la haute vall\u00e9e<\/strong>, aid\u00e9 dans la recette par l&rsquo;<strong>ail des ours<\/strong>, Matteo, en partant de la tradition familiale dans la pr\u00e9paration, a obtenu un produit qui ajoute une <strong>nouveaut\u00e9 savoureuse<\/strong> aux produits traditionnels <strong>de haute qualit\u00e9 de la Vallesabbia<\/strong>.<\/p>\n<p>Le go\u00fbt de l&rsquo;ail sauvage est <strong>plus d\u00e9licat et d\u00e9licieux que celui de l&rsquo;ail commun<\/strong>, rappelant la ciboulette, et donne au pesto le <strong>parfum de l&rsquo;ail<\/strong> classique sans cr\u00e9er les m\u00eames effets ind\u00e9sirables.<\/p>\n<p> <span style=\"color: #de2c42;\"><i class=\"far fa-star\"><\/i> L <strong>&lsquo;ail orsino r\u00e9colt\u00e9 en haute montagne est plus d\u00e9licat et d\u00e9licieux<\/strong> que l&rsquo;ail commun.<br \/><\/span> <span style=\"color: #de2c42;\"><i class=\"far fa-hand-point-right\"><\/i> La combinaison gagnante est obtenue en le fouettant avec du fromage Bagoss ou un fromage affin\u00e9.<br \/><\/span> <span style=\"color: #de2c42;\"> <i class=\"far fa-hand-point-right\"><\/i> C&rsquo;est <strong>une excellente sauce<\/strong> pour assaisonner les p\u00e2tes, parfumer les plats ou <strong>garnir une bruschetta<\/strong>.<\/span><\/p>\n","protected":false},"featured_media":52583,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1124],"product_tag":[],"class_list":["post-57422","product","type-product","status-publish","has-post-thumbnail","product_cat-farines-purees-et-sauces","pa_origine-bagolino","pa_per-chi-cerca-sans-conservateur","pa_per-chi-cerca-sans-gluten","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 avec de l&#039;ail sauvage r\u00e9colt\u00e9 \u00e0 la main en haute montagne<\/title>\n<meta name=\"description\" content=\"Une r\u00e9interpr\u00e9tation du pesto traditionnel avec une recette cr\u00e9\u00e9e par le chef Matteo. 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