Trapanian-style pesto is an ancient dish: Genoese ships from the East stopped in the port of Trapani, who brought the tradition of Ligurian agliata, based on garlic and walnuts, which belonged to the sailors Trapani made with the products of their land, tomatoes and almonds. Recommendations for use: Condiment with a delicate taste ready to be used on both hot and cold dishes, or simply on slices of toasted bread.