Sought-after delights that meet our pasta but can also enrich the flavor of our tradition various other dishes. The SICILIAN PESTO is a pesto prepared also with tomatoes and takes its origins from the Sicilian tradition.
You can use it to dress practically all types of pasta. In particular, for a quick dish, you can dress one of the Regional formats from the 1881 Collection by Stefano Berruto
DID YOU KNOW THAT: It is said that it was the sailors aboard Genoese ships from the East who introduced Sicilians to pesto when they docked in Trapani. The people of Trapani modified the original pesto recipe by adding the typical ingredients of their territory, then almonds and fresh tomatoes.
Ingredients50% tomato pulp, sunflower oil, extra virgin olive oil, 5% cheeses (cow's milk, sheep's milk, salt, rennet), 5% dried tomatoes, cashews, 1.5% basil, salt, pine nuts, sugar, potato gnocchi, garlic, acidity regulator: E330, chilli. It may contain traces of other fruit
in shell, peanuts and mustard.
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Italian Pasta made to measure for recipes from all over the world.
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Since 1959, the italian Pasta in Piedmont
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