Capuliatu Red Pesto – Secrets of Sicily

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Only tomatoes, parsley and Sicilian sun The term “Capuliatu” in Sicilian means “ground”. The sun-dried tomatoes, acc...
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How Capuliatu Red Pesto is produced

The properties of Capuliatu Red Pesto

The origin and quality of ingredients and processing

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Frequently asked questions about Capuliatu Red Pesto

What does Capuliatu Red Pesto pair with?

Capuliatu Segreti di Sicilia is a real pesto and as such can be used on crostini, spread on pizza or used to season pasta. But there are also more original and imaginative uses. For example, it can be added to bread dough to obtain more rustic and tasty loaves, or to breadcrumbs used for vegetable fillings. In small quantities, it enhances flavors and adds flavor and color without altering the original recipe.

How to use Capuliatu Red Pesto?

Spaghetti with Capuliatu is a typical Sicilian recipe, a quick and tasty first course that replaces the classic "garlic and chilli oil" of which, in fact, it is a tastier version. Just let the garlic, oil and chilli sizzle in the pan, remove the garlic and add the Capuliato at the end (a spoon is enough for 4 people), diluting everything. Finally, drain the spaghetti al dente and sauté for a few minutes in the pan with the sauce. A basil leaf directly on the plate is the perfect finishing touch.

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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