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Traditional condiment of Genoese cuisine, it is one of the oldest recipes

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Walnuts arrived in Genoa a millennium ago, from Persia through the Balkans. Since then, the Ligurians cannot do without this cream with a delicate taste, especially used with fresh filled pasta, such as the typical “pansoti” of Tigullio.

INGREDIENTS: walnuts 30%, Cashews, Extra Virgin Olive Oil, Parmigiano Reggiano DOP (milk, salt, rennet), salt. Allergens in bold. After opening, store in the refrigerator covered with oil

NUTRITIONAL VALUES per 100 g of product: Energy: 2818 kJ – 681 kcal Fats: 61 g of which saturated fatty acids: 11 g Carbohydrates: 16 g of which sugars: 3 g Proteins: 17 g Salt: 1.8 g

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180 g


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