Origin
Liguria, particularly the inland hill towns. Walnut trees are abundant in the Ligurian Apennines and the sauce is one of the oldest documented Ligurian preparations, appearing in 16th century manuscripts as an accompaniment to fresh pasta.
Description
A cold walnut sauce made from blanched walnuts, soaked bread, garlic, marjoram, prescinseua or ricotta, Parmigiano, and olive oil — ground by mortar or blender to a thick, creamy paste used to dress pansoti, trofie, or as a bruschetta topping. The technique of blanching walnuts to remove their bitter paper-like skin is essential — it transforms a harsh, tannic flavour into something sweet, rich, and creamy.
The Thread
Flavour Context
Blanched walnuts have a creamy, mellow sweetness without the harsh bitterness of raw walnuts. Combined with marjoram's floral-herb note and the subtle dairy of prescinseua, the sauce is rich, aromatic, and deeply satisfying — among the most distinctive and underrated sauces in Italian cooking.