Pesto alla trapanese

The pesto alla trapanese (Italian pronunciation: [ˈpesto alla trapaˈneːze]), is a Sicilian variation of the genovese pesto, typical of the Province of Trapani.[1] It is also known as pesto alla siciliana [ˈpesto alla sitʃiˈljaːna], and as pasta cull'agghia in the Sicilian language.[2] It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil.[2]

Pasta with pesto alla trapanese

The dish was introduced in ancient times by Genovese 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.[3]

"Busiati with pesto trapanese" is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies.[4]

See also

References
  1. Oretta Zanini De Vita, Maureen B. Fant (2013-10-14). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 978-0393082432.
  2. The Slow Food dictionary to Italian regional cooking. Gho, Paola., Irving, John. Bra, Cn [Italy]: Slow Food Editore. 2010. ISBN 9788884992406. OCLC 676727203.{{cite book}}: CS1 maint: others (link)
  3. Marina Baccos, Maria Gabriella Guerra. L'italia unita in cucina-nord verso sud. Narcissus.me, 2013. ISBN 8868851075.
  4. "DECRETO 5 giugno 2014. Quattordicesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali". gazzettaufficiale.it. Ministero delle politiche agricole alimentari e forestali. 2014-06-20. p. 70. Retrieved 2018-12-16.
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