Traditional condiment of Genoese cuisine, it is one of the oldest recipes. The walnuts arrived in Genoa a millennium ago, from Persia through the Balkans. Since then, the Ligurians have not been able to do without this cream with a delicate taste, especially used with fresh filled pasta, such as the typical “pansoti” of Tigullio.
Extra virgin olive oil, walnuts, cashews, Parmigiano Reggiano DOP, salt.
Allergens in bold