Pesto alla trapanese
Pesto alla trapanese (Italian: [ˈpesto alla trapaˈneːze]), also known as pesto alla siciliana (Italian: [ˈpesto alla sitʃiˈljaːna]) and as pasta cull'agghia in the Sicilian language, is the Sicilian variety of pesto, typical of the province of Trapani.[1][2] It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil.[2]
The dish was introduced in ancient times by Genoese 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 prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.[4]
See also
[edit]
Media related to Pesto alla trapanese at Wikimedia Commons
References
[edit]- ^ Zanini De Vita, Oretta; Fant, Maureen B. (14 October 2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company. ISBN 9780393082432.
- ^ a b Gho, Paola; Irving, John (2010). The Slow Food Dictionary to Italian Regional Cooking. Bra, Cuneo, Italy: Slow Food Editore. ISBN 9788884992406. OCLC 676727203.
- ^ Baccos, Marina; Guerra, Maria Gabriella (2013). L'italia unita in cucina: Nord verso sud (e-book) (in Italian). Narcissus.me. ISBN 9788868853075.
- ^ "Decreto 5 giugno 2014: Quattordicesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali". Gazzetta Ufficiale (in Italian) (141 (Supplement)). Ministero delle politiche agricole alimentari e forestali: 70. 20 June 2014. Retrieved 16 December 2018.
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