This delicious recipe, whose origins in Ligurian cuisine date back to the 1800s, is an Italian gastronomic heritage.
Originally used to flavor minestrone, it became a condiment for pasta only in the early twentieth century.
Ideal to accompany all types of hard or fresh pasta. It goes perfectly with the typical Ligurian trofie or trenette and leaves free interpretation to a creative cuisine.
Dilute with 2/3 tablespoons of cooking water, add Parmigiano Reggiano and Alberti extra virgin olive oil.