Fresh basil, or pesto alla Genovese, is almost ubiquitously associated with the region of Liguria; indeed, alla Genovese denotes its origins in the city of Genova. It may seem an affront, therefore, that we’ve included
it in this week’s limited edition Sardinian menu, many miles south and separated by Corsica and the Mediterranean.
On the contrary, though: its inclusion is a nod to the little island of San Pietro, off the coast of the Sardinian mainland. San Pietro is unusual in that it is primarily populated by descendants of Ligurian coral fishers, who arrived on the uninhabited island in the 18th century and settled there. To this day, residents of San Pietro speak a dialect of Ligurian known as Tabarchino. So whilst San Pietro Island is known in Italian as “Isola di San Pietro”, and in Sardinian as “Isula ‘e Sàntu Pèdru”, the locals refer to it in Tabarchino as “Uiza de San Pé”.
To honour the Ligurian heritage of this Sardinian minority, we’ve brought you a classic dish of their forefathers from Genova. Freshly cut tagliatelle, pesto made in a mortar with Ligurian basil, and a smattering of cheese. Simple but perfect. As you twist your fork through the tagliatelle, do so in the knowledge that you are paying homage to the Ligurian community of San Pietro island.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Basil Pesto (70g):
Basil (51%), Olive Oil, Vegetarian Italian Cheese (MILK, Salt, Vegetarian Rennet, EGG Lysozyme), Pine Kernels, Garlic, Salt
Vegetarian Grated Cheese (8g):
MILK, Salt, Vegetarian Rennet, EGG Lysozyme