Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Franci

Franci

On 4/9/2017 at 4:07 PM, Anna N said:

Here is some interesting reading on regional pesto.  I cannot vouch for authenticity of course but I did find it interesting. 

 

Interesting a pesto of rucola from Aosta  :biggrin::D9_9 Let's say that some of this might have a...how do you say in English? I seed of truth but others are questionable :biggrin: let's say that because friarielli are largely consumed in Campania doesn't mean there is such thing as a friarielli pesto commonly found in the houses in Campania...but they don't put in the list pesto trapanese.

Franci

Franci

On 4/9/2017 at 4:07 PM, Anna N said:

Here is some interesting reading on regional pesto.  I cannot vouch for authenticity of course but I did find it interesting. 

 

Interesting a pesto of rucola from Aosta  :biggrin::D9_9 Let's say that some of this might have a...how do you say in English? I seed of truth but others are questionable :biggrin: let's say that because friarielli are largely consumed in Campania doesn't mean there is such thing as a friarielli pesto commonly found in the houses in Campania...

×
×
  • Create New...