Pesto alla trapanese (Italian: [ˈpesto alla trapaˈneːze]) is a Sicilian variation of pesto, typical of the province of Trapani.[1] It is also known as pesto trapanese and pesto alla siciliana (Italian: [ˈpesto alla sitʃiˈljaːna]), and as pasta cull'agghia in the Sicilian language.[2] It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil.[2]
The dish was introduced in ancient times by Genovese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably tomato and almonds.[3]
"Busiati with pesto trapanese" is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.[4]
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