Busiate al Pesto Trapanese (Busiate with Trapanese Pesto) Busiate al Pesto Trapanese Story of the Dish Region: Sicily Origin: Trapani, Western Sicily Course: Primo Piatto Serves: 4 Busiate al Pesto Trapanese is one of the defining pasta dishes of western Sicily. The recipe combines handmade durum wheat pasta with a raw sauce of ripe tomatoes, almonds, garlic, basil, extra virgin olive oil and Pecorino Siciliano. Known locally as pasta cu l’agghia, the preparation is a remarka

Tagliatelle con Gamberi, Crema e Pesto Tagliatelle con Gamberi, Crema e Pesto Story of the Dish Tagliatelle con Gamberi, Crema e Pesto By Master Chef Gianluca Deiana Abis 🕰 Prep Time: 30 minutes 👨‍🍳 Difficulty: Moderate 📜 History This dish is a modern Italian fusion inspired by the coastal traditions of Liguria and southern regions where seafood is a daily staple. The creaminess of the sauce recalls the northern penchant for richer textures, while the vibrant green pesto

testaroli al pesto testaroli al pesto Story of the Dish Testaroli are one of the oldest and most distinctive pasta preparations in Italy. They come from the historic region of Lunigiana, an area that stretches between eastern Liguria and northern Tuscany, and they are unlike almost any other pasta. Testaroli are not rolled through a pasta machine. They are not extruded. They are not shaped one by one. Instead, a thin batter made from flour, water, and salt is cooked on a hot