Mediterranean pesto & bruschetta – Secrets of Sicily

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A tasty pesto, from sea and land This recipe celebrates the scent of the Mediterranean Sea, thanks to the use of thr...
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How Mediterranean Pesto & Bruschetta is produced

The properties of Mediterranean Pesto & Bruschetta

The origin and quality of ingredients and processing

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Frequently asked questions about Mediterranean Pesto & Bruschetta

What does Mediterranean Pesto & Bruschetta pair with?

Mediterranean Pesto & Bruschetta with anchovies and capers is a real pesto and as such can be used on crostini, spread on pizza or used to season pasta, especially homemade pasta. But also to accompany second courses such as roast meat or pan-fried chicken.

How do you use Mediterranean Pesto & Bruschetta?

This pesto is ideal for preparing a pasta dish with an intense and full-bodied flavour. Any format is fine, as long as it is rustic and artisanal because it allows better absorption of the seasoning. Just dilute a spoonful of Mediterranean Pesto & Bruschetta with anchovies and capers in a little pasta cooking water, sauté in the pan and finish with fresh basil and a drizzle of Frantoi Cutrera extra virgin olive oil.

What is the difference between pistachio and almond pesto and Trapani-style pesto?

Our pistachio and almond pesto is very similar to the traditional Trapani pesto. These types of pesto are in fact widely used in Sicily but each area has its own tasty variations. Our pesto has pistachio, almonds, extra virgin olive oil, “Cosacavaddu” cheese, sugar, salt, black pepper and nutmeg as ingredients. While the classic Trapani-style Pesto is prepared with basil, almonds, red garlic, black pepper, copper tomatoes and pecorino cheese. In some variations, pistachios are also included together with almonds (or just pistachios to replace the almonds).

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