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]
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[]
- ^ Oretta Zanini De Vita, Maureen B. Fant (2013-10-14). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 978-0393082432.
- ^ a b 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) - ^ Marina Baccos, Maria Gabriella Guerra. L'italia unita in cucina-nord verso sud. Narcissus.me, 2013. ISBN 8868851075.
- ^ "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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