Patè and Sauces

Pesto alla Genovese is a typical sauce of Ligurian regional cuisine, known and loved all over the world. The Genoese claim that the only real pesto is the one made with basil and from their point of view they are certainly right. It is excellent for any type of pasta, rice, gnocchi, even if the dish of choice for this tasty sauce is the "trofie" with pesto.

Price for Kg. 12,67 €

The pate with capers is prepared with capers and basil, to which anchovies, almonds and dried tomatoes can be added. It can be used to flavor bruschetta or to flavor a nice plate of pasta.

The black olive pate is an ideal cream to spread on croutons, canapés or bruschetta even without adding other ingredients.
Another way to use this preparation in the kitchen is as a condiment for first courses; for example, you can cook pasta, cool it under a jet of water and then dress it with olive pate and some mozzarella cherry, adding five or six basil leaves. The olive pate, however, can also be used in the creation of some typical dishes.

The dried tomato paté is a tasty sauce based on dried tomatoes and aromas, with an intense and savory flavor. It can be enjoyed spread on canapés, bruschetta or to accompany vegetables or white meat.

The artichoke paté can be used to dress croutons, bruschetta or sandwiches for delicious appetizers, or to fill finger food for an aperitif with friends. Also ideal for seasoning pasta or enriching savory pies.

The wild fennel paté, spread on a crunchy slice of toasted stale bread is a tantalizing, fragrant and very tasty appetizer. However, it can be served spread on loaves cut in half or as a condiment, if desired, for roasted fish or meats.

Sicilian cuisine has its roots in tradition based above all on some typical ingredients such as aubergines, tomatoes and basil, which are the undisputed protagonists of caponata. These ingredients create a mix of scents, colors and flavors that recalls the suggestions of a splendid land. Caponata is excellent both as an appetizer and as a side dish.

The tomato grown without water is harvested, cut, left to dry in the sun without it drying out too much: one part is pounded to create a thick cream, while the remaining part is roughly cut. Everything is combined and seasoned with basil and oregano. Dried tomato pesto is prepared without the addition of preservatives or additives. Excellent on croutons and canapés, it goes perfectly with pasta.

Sicilian pesto is a tasty condiment perfect for coloring and flavoring many first courses: always excellent but even more so in the summer when the tomatoes and basil are ripe and fragrant. A traditional recipe that everyone prepares with small variations, using the products available and according to their tastes. Unlike the classic Genoese pesto, in addition to basil and pine nuts, in this case we add coppery tomatoes and cow's milk ricotta: blending everything cold you get a creamy consistency perfect for seasoning all types of pasta.