Pistachio is an ingredient that goes perfectly with a wide variety of ingredients. Last time we saw a great classic of Pasta with Pistachio Pesto, and in fact, we can say that the Pistachio is Mortadella like spaghetti with tomato - a perfect couple. Today, instead, we want to push ourselves a bit and we want to combine our Pistachio pesto with tuna, for a Sicilian and new Sicilian combo.
Let's see in detail what we need, ready?
Pasta is probably one of the most consumed and exported Italian products in the world.
Today, we can find thousands of different types of pasta on the market, which differ, in addition to the format, by the manufacturer and by price.
Picking the right pasta is not always an easy choice, so how do we choose a good quality pasta? Which are the most important elements to consider? Let's find out together.
Spaghetti with tomato sauce is a great classic of Italian cuisine in the world. But the Spaghetti al Pomodoro fins a home in Naples and in fact, a few years after the French revolution, in Naples, "a pummarola" revolutionizes the history of the national dish.
As we mentioned in our article on Puglia, the Orecchiette with Cime di Rapa are the most famous dish of the Pugliese tradition. The Orecchiette instead is a type of Pugliese homemade pasta made strictly by hand, and in fact, this dish was really enhanced by the Pugliese families, specifically by the Apulian grandmothers who milled kilos and kilos of Orecchiette with Cime di Rapa.
Green in skin tone, Sicilian by passport, Pistachio is certainly one of the most interesting ingredients of the year.
Pistachio, a bit like all the products that become food trends, are used in all possible ways: on pizza, with pasta, in desserts, and as dessert.
Pistachio is really a versatile product, and always an excellent product to add to your taste asset.