Rossi 1947 - Genoese walnut sauce, 130g

Walnut sauce is the second most important and famous sauce from Genova after pesto, an authentic standard-bearer of Ligurian cuisine in the world. Walnut sauce is the main condiment for pansoti, a ravioli-like pasta filled with herbs and vegetables, bit it is also excellent for seasoning trofie or fresh pasta. You can also combine it with roast turkey breast or cooked ham, and it can also be used in canapés or delicious mini-sandwiches.

The Genoese always add a spoonful of pasta cooking water when they find that the sauce is not creamy enough. And absolutely never cook this sauce, always use it raw.