Pesto alla trapanese

{{Short description|Sicilian variety of pesto}}

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File:Pesto alla Trapanese.jpg

{{lang|it|Pesto alla trapanese}} ({{IPA|it|ˈpesto alla trapaˈneːze|lang}}), also known as {{lang|it|pesto alla siciliana}} ({{IPA|it|ˈpesto alla sitʃiˈljaːna|lang}}) and as {{lang|scn|pasta cull'agghia}} in the Sicilian language, is the Sicilian variety of pesto, typical of the province of Trapani.{{cite book |title=Sauces & Shapes: Pasta the Italian Way |first=Oretta |last=Zanini De Vita |first2=Maureen B. |last2=Fant |publisher=W. W. Norton & Company |isbn=9780393082432 |date=14 October 2013}}{{Cite book |title=The Slow Food Dictionary to Italian Regional Cooking |date=2010 |publisher=Slow Food Editore |last1=Gho |first1=Paola |last2=Irving |first2=John |isbn=9788884992406 |location=Bra, Cuneo, Italy |oclc=676727203}} It is made of garlic, basil, almonds, grated {{lang|it|pecorino siciliano}}, tomatoes, salt, and black pepper, and bound with extra virgin olive oil.

The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of {{lang|it|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.{{cite book |first1=Marina |last1=Baccos |first2=Maria Gabriella |last2=Guerra |title=L'italia unita in cucina: Nord verso sud |language=it |publisher=Narcissus.me |date=2013 |isbn=9788868853075 |type=e-book}}

{{lang|it|Busiati}} with {{lang|it|pesto trapanese}} is listed as a {{lang|it|prodotto agroalimentare tradizionale}} (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.{{Cite journal |url= http://www.gazzettaufficiale.it/eli/gu/2014/06/20/141/so/48/sg/pdf |title=Decreto 5 giugno 2014: Quattordicesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali |language=it |date=20 June 2014 |work=Gazzetta Ufficiale |issue=141 (Supplement) |publisher=Ministero delle politiche agricole alimentari e forestali |page=70 |access-date=16 December 2018}}