Walnut sauce, seasoning typical cuisine Genovese … in fact can not exist pansoti who make less.
Besides being a typical sauce is also one of the oldest, walnuts arrived in Genoa a millennium ago, from Persia through the Balkans, and from then on the Ligurian can no longer do without this cream with a delicate taste.
Extra virgin olive oil 40% Peeled – unshelled Walnuts (Italy) 36% Cashew Nuts (Brazil) 15% Parmigiano Reggiano D.O.P. cheese 7% (Cow’s milk, salt, rennet) Salt 2%
Allergens in bold
thick sauce, sauce for pasta