This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong. It is, more properly, salsa di noci (or sarsa de noxi in local Genovese).
Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…)
The sauce is paired with hand-crafted, fresh tonnarelli from Lazio, the home region of Roma, the Italian capital. Tonnarelli are like a square spaghetti - indeed, they are often referred to as spaghetti quadrati, or, more usually, spaghetti alla chittara. Coated with our homemade salsa di noci, it’s a pasta pairing made in heaven. Or Italy.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt),
Walnuts, White bread (Wheat), Milk, Garlic, Sage, Black pepper
GARNISH INGREDIENTS: Walnuts, Parmesan cheese
Keep refrigerated. Use within 3 days of delivery
FREEZING: The product can be frozen (ideally on day of delivery) and keeps for 2 months in the freezer. The pasta should be cooked directly from frozen. The salsa di noci needs to be defrosted, either overnight in the fridge, or by putting it (still sealed in the bag) in hot water for 4-5 minutes, until thawed & heated through.
This food has been prepared in a kitchen that also prepares molluscs, mustard, nuts, gluten, fish, crustaceans, and therefore may contain traces of these.
Download the recipe card