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Pesto Barocco, 180 g

An exquisite pesto with a character well defined by its main ingredients – dried tomatoes, extra virgin olive oil, toasted almonds from Avola, seasoned Caciocavallo cheese from Ragusa and a splash of Cerasuolo di Vittoria wine. A must try!






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A family recipe, this Pesto Barocco is a tribute to the Baroque architecture of south-east district Sicily, known as the Valley of the Baroque, of which the small town of Noto is considered as the most prestigious representative. 
In particular, the lovely towns of Ragusa and Avola both contribute to the richness of the island’s gastronomy with some excellent products.



The Pesto Barocco is a perfect combination of the tasty high quality Avola almonds and the matured Caciocavallo Ibleo, one of the oldest cheeses in Sicily from the Ibleo plateau, a mountainous area between Ragusa and Syracuse.
The Caciocavallo Ibleo is made with raw cow’s milk from Modicana breed cows which is part of the Slow Food Presidium. A splash of Cerasuolo di Vittoria wine, the only DOCG in Sicily, completes the pesto and give it that special twist!

Ideal for seasoning our Exquiso pasta, especially fusilloni and spaghetti. We also use it to prepare croutons and canapés and on a cutting board to accompany semi-aged and aged cheeses such as Caciocavallo Ibleo and Ragusano DOP. You can also use it to make delicious pork and chicken rolls

Spaghetti with Baroque pesto
Hot bread croutons with Caciocavallo Ibleo and Baroque pesto
Meat rolls with Baroque pesto and Caciocavallo Ibleo

sun-dried tomatoes, extra virgin olive oil, toasted ALMONDS from Avola, matured caciocavallo cheese from Ragusa, Cerasuolo di Vittoria wine

energy 2736KJ – 663 kcal
total fat 64g of which satured fat 8,8g
total carbohydrates 13g of which sugars 10g
dietary fiber 4,1g
proteins 6,7g
sodium 0,17g

Store in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days

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