“Busiate alla Trapanese”
Origins and history of the recipe
History tells that “l’agghia pistata” (pounded garlic), basic ingredient of Pesto alla Trapanese, made with fresh and raw ingredients, comes from the inhabitants of Genoa who, coming from the Far East with their ships, docked at the port of Trapani.
The inhabitants of Trapani added what Sicily offered: almonds, tomatoes, basil and extra virgin olive oil seasoned the busiate (the pasta format that best matches the Trapani pesto), whose flavors and colors are strong as strong and colorful is Sicily and its people.
The first information on the history of the busiata dates back to before the year 1000 and can already be found in some Arab manuscripts dating back to the 10th and 11th centuries, and takes its name from the term buso, a knitting needle used in Trapani to work wool and cotton . Another tradition traces the name back to buso, the stem of the “Disa” (Ampelodesmos mauritanicus commonly called Disa), a Mediterranean plant used in the past by farmers to tie the bundles of ears of corn. The busa rested on the stick of fresh pasta which was “quarried” to form its characteristic spiral shape.
Pesto alla Trapanese (pasta cull’agghia in Sicilian dialect) is a first course typical of Trapani and all of western Sicily.It is a condiment for pasta that is prepared completely raw and for this reason it is ideal on hot days of the long Sicilian summer.It is a precious casket that contains its components: Nubia garlic (Paceco), Paceco pizzutello tomato, DOP oil from the Trapanesi Valleys, IGP salt from Trapani and Paceco, heather almonds, basil and pecorino DOP, durum wheat pasta (busiate).
It is a dish strongly linked to the territory and its population, a symbol of an identity which, like a flag, flies over the history of this ancient territory, considered one of the most beautiful in the world with mills, salt marshes, beams, towers, ports, a mix of cultures , religions, knowledge and flavors, which have always coexisted.
A dish that is a set of territory, food, knowledge of places, sea, salt, cultural identity, and for this, it must be loved, respected, made known and bequeathed to future generations.
The Busiate with Pesto alla Trapanese is a dish included among the traditional Sicilian agri-food products recognized by the Ministry of Agricultural, Food and Forestry Policies, on a proposal from the Sicilian Region.
Territory
The packaging and its contents
The Ingredient
Red garlic from Nubia
Coming from a very particular area of Sicily, Nubia, where the sun has done its job, and the earth has given us a ruby red garlic with an unmistakable flavor.
Almonds
Organic almonds, to always give you the best of our land.
Tomato
We only use tomatoes from organic and certified crops.
Busiate
They take their name from busa, the Sicilian word for the stem of ampelodesmos mauritanicus, a local herb, which is used to prepare them and give them the helical shape.
