Sicilian Trapanese Pesto, by Scyavuru' 5.6 oz
Description
The Pesto alla Trapanese Scyavuru is ideal for a first course !! (pasta cull’agghia, in Sicilian) is a typical dish of the cuisine of Trapani extended also in the province. The processing of raw materials is done manually following the most ancient culinary techniques of the region, without adding preservatives or dyes. We use the best selections of typical products of our Sicily such as Pistachios, Capers, Almonds and Wild Fennel.
Pesto alla Trapanese Scyavuru. Between the sea and the land pestos and pates are born and with them traditions and memories resurface.
INGREDIENTS: Peeled tomato pulp, extra virgin olive oil, peeled almonds, salt, garlic, basil, black pepper, acidity regulator (citric acid).
Directions for use: The Scyavuru Trapanese pesto was designed to allow you to cook a pasta dish with the flavors of true Sicilian cuisine. Just heat the pesto in a pan in a bain-marie for 5 minutes, drain the pasta al dente and toss it in the pan with the sauce for another minute.
The Pesto alla Trapanese Scyavuru is ideal for a first course !! (pasta cull’agghia, in Sicilian) is a typical dish of the cuisine of Trapani extended also in the province.
Manufacturer: Scyavuru
Area: Sicily - Ribera (AG)
Size (gr.): 160
THE COMPANY
Scyavuru Farms are founded on three principles. Ancient and authentic traditions, taste of Sicilian passion, love for the local culture. Strengthened by family ties and a passion for agriculture, the owners of the three farms decide to pool their resources to face a new challenge. Thus the Scyavuru Companies were born. All the various aspects of corporate life are carefully followed by the owners. The attachment to tradition is also reflected in the cultivation of the land and in the production of fruit.
The production of jams, jams, creams and jellies is linked to a heritage of recipes and procedures handed down over the various generations. It is then scrupulously followed, but also revisited for a modern consumer, attentive to product quality and innovation.
The Pesto alla Trapanese Scyavuru is not found within the large-scale distribution chain, rather in food boutiques, wine bars and wine bars.
Original: $6.99
-65%$6.99
$2.45Sicilian Trapanese Pesto, by Scyavuru' 5.6 oz
Description
The Pesto alla Trapanese Scyavuru is ideal for a first course !! (pasta cull’agghia, in Sicilian) is a typical dish of the cuisine of Trapani extended also in the province. The processing of raw materials is done manually following the most ancient culinary techniques of the region, without adding preservatives or dyes. We use the best selections of typical products of our Sicily such as Pistachios, Capers, Almonds and Wild Fennel.
Pesto alla Trapanese Scyavuru. Between the sea and the land pestos and pates are born and with them traditions and memories resurface.
INGREDIENTS: Peeled tomato pulp, extra virgin olive oil, peeled almonds, salt, garlic, basil, black pepper, acidity regulator (citric acid).
Directions for use: The Scyavuru Trapanese pesto was designed to allow you to cook a pasta dish with the flavors of true Sicilian cuisine. Just heat the pesto in a pan in a bain-marie for 5 minutes, drain the pasta al dente and toss it in the pan with the sauce for another minute.
The Pesto alla Trapanese Scyavuru is ideal for a first course !! (pasta cull’agghia, in Sicilian) is a typical dish of the cuisine of Trapani extended also in the province.
Manufacturer: Scyavuru
Area: Sicily - Ribera (AG)
Size (gr.): 160
THE COMPANY
Scyavuru Farms are founded on three principles. Ancient and authentic traditions, taste of Sicilian passion, love for the local culture. Strengthened by family ties and a passion for agriculture, the owners of the three farms decide to pool their resources to face a new challenge. Thus the Scyavuru Companies were born. All the various aspects of corporate life are carefully followed by the owners. The attachment to tradition is also reflected in the cultivation of the land and in the production of fruit.
The production of jams, jams, creams and jellies is linked to a heritage of recipes and procedures handed down over the various generations. It is then scrupulously followed, but also revisited for a modern consumer, attentive to product quality and innovation.
The Pesto alla Trapanese Scyavuru is not found within the large-scale distribution chain, rather in food boutiques, wine bars and wine bars.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
The Pesto alla Trapanese Scyavuru is ideal for a first course !! (pasta cull’agghia, in Sicilian) is a typical dish of the cuisine of Trapani extended also in the province. The processing of raw materials is done manually following the most ancient culinary techniques of the region, without adding preservatives or dyes. We use the best selections of typical products of our Sicily such as Pistachios, Capers, Almonds and Wild Fennel.
Pesto alla Trapanese Scyavuru. Between the sea and the land pestos and pates are born and with them traditions and memories resurface.
INGREDIENTS: Peeled tomato pulp, extra virgin olive oil, peeled almonds, salt, garlic, basil, black pepper, acidity regulator (citric acid).
Directions for use: The Scyavuru Trapanese pesto was designed to allow you to cook a pasta dish with the flavors of true Sicilian cuisine. Just heat the pesto in a pan in a bain-marie for 5 minutes, drain the pasta al dente and toss it in the pan with the sauce for another minute.
The Pesto alla Trapanese Scyavuru is ideal for a first course !! (pasta cull’agghia, in Sicilian) is a typical dish of the cuisine of Trapani extended also in the province.
Manufacturer: Scyavuru
Area: Sicily - Ribera (AG)
Size (gr.): 160
THE COMPANY
Scyavuru Farms are founded on three principles. Ancient and authentic traditions, taste of Sicilian passion, love for the local culture. Strengthened by family ties and a passion for agriculture, the owners of the three farms decide to pool their resources to face a new challenge. Thus the Scyavuru Companies were born. All the various aspects of corporate life are carefully followed by the owners. The attachment to tradition is also reflected in the cultivation of the land and in the production of fruit.
The production of jams, jams, creams and jellies is linked to a heritage of recipes and procedures handed down over the various generations. It is then scrupulously followed, but also revisited for a modern consumer, attentive to product quality and innovation.
The Pesto alla Trapanese Scyavuru is not found within the large-scale distribution chain, rather in food boutiques, wine bars and wine bars.
