New Fresh walnut sauce Rossi, 480 gr - Rossi 1947

Fresh walnut sauce Rossi, 480 gr - Rossi 1947


A unique recipe, with the addition of prescinsêua.
The main condiment for Pansoti, excellent for all pastas filled with vegetables.

More details

24,80 €

Walnut sauce, together with Genoese pesto, is an authentic standard-bearer of Ligurian cuisine in the world. The Rossi 1947 version includes the addition of prescinsêua, the traditional Genoese curd.

It is best known for its creaminess and incredible taste. The ideal pairing is with fresh pasta filled with vegetables, in particular with pansoti, typical low-fat ravioli filled with herbs or spinach with a particular shape.

A tip: we Genoese people like very thick sauces but if you think it's too thick you can add a spoonful of the pasta cooking water. And absolutely never cook this sauce, always use it raw.

Gourmet use: combined with roast turkey breast or cooked ham, it can be inserted into canapés or delicious mini-sandwiches.
Walnuts 42%, extra virgin olive oil, olive oil, prescinseua (pasteurized milk, milk cream, salt, rennet, lactic ferments), Parmigiano Reggiano DOP (milk, salt, rennet), powdered cream, marjoram, Vessalico garlic , sea salt from Trapani.
Store in the fridge between 0/4°C.
  • Genoese Pesto

    Ligurian specialties

    Genoese Pesto
    To date, Pesto is the second most used sauce in the world to season pasta, and the third by diffusion of production.The origin of Genoese pesto dates back a long way and...
    Read more

Check also