Patè and Sauces
Code: : C850Pesto 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 €
Code: : C859The 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.
Code: : C884Sicilian 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.
2,85 €3,80 €
Code: : C885The 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.
Code: : C886Sicilian 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.