Pesto alla trapanese

Pesto alla trapanese could be described as a gastronomic ambassador for the west of Sicily in its simplicity, which evokes authentic flavours and aromas of times gone by.

An example of culinary fusion, pesto alla trapanese is the eclectic and regional heir to pesto alla genovese; indeed, it originated as a reworking by sailors of the Genoese garlic sauce, agliata, and came to be known when their ships docked in the port of Trapani, which was an important link for trade from one side of the Mediterranean to the other.

 Every ingredient is the result of a deep connection with the territory: the Pizzutello tomato and copious Nubia red garlic are the main ingredients of this pesto, together with basil, almonds and olive oil, which blend perfectly in the mortar in which they are pounded with the pestle.

Pesto alla trapanese is a sauce that should be used cold and pairs perfectly with the excellent local busiate (long spiral-shaped pasta) and as a tasty topping for bruschetta.