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Pesto alla trapanese il territorio in una ricetta, Trapani style pesto the land in a recipe


Paolo Salerno
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This book is dedicated to the most ancient raw sauce of our territory: pesto alla Trapanese, nowadays second in fame only to Genoese pesto, with regard to which has its own independent roots. Paired with busiate from time immemorial, it is one of our best-loved dishes. Quick and easy to make, It is a recipe you can replicate in any kitchen: all you need to do is follow the descriptions, photographs and video tutorials in the book and have a few ingredients at hand. Give it a try! Eat with gusto and support a dish that ought to be protected: not from oblivion, but from unreliable diffusers on the internet who have spread a distorted image of our recipe. This publication is an initiative of the great gastronomic culture centre Naura CookSicily, which seeks to preserve and foster Sicilian traditional gastronomy in Italy and abroad.spacer.png

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