Spongata artisanal 450 g

The skill in preparing spongata is expressed in the pesto: first of all you need the walnuts. The walnuts are opened and the kernel is extracted. Each ingredient must be skilfully combined with precise processing times that need to be respected. On large tables the chopped walnuts are spread with honey on top and kneading begins. Then add the almonds and raisins and knead again; the already hard pesto is turned, then the pine nuts are added last, which are the most delicate and must not be broken. Finally, the mixture is mixed with the spices that give the spongata flavor and character.

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