Pesto alla trapanese

The pesto alla trapanese (Italian pronunciation: [ˈpesto alla trapaˈneːze]) (also known as pesto alla siciliana [ˈpesto alla sitʃiˈljaːna], pesto rosso and "pasta cull'agghia" in Sicilian) is a Sicilian variation of the genoese pesto, typical of the Province of Trapani.[1]

The dish was introduced in ancient times by Genoese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably tomato and almonds.[2]

It is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies.[3]

See also

References

  1. ↑ Oretta Zanini De Vita, Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.
  2. ↑ Marina Baccos, Maria Gabriella Guerra. L'italia unita in cucina-nord verso sud. Narcissus.me, 2013. ISBN 8868851075.
  3. ↑ Mipaaf. List of traditional food products.
This article is issued from Wikipedia - version of the Friday, November 06, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.