Rich red, the spicy cousin of the herby Italian classic.
Pesto Rosso is a rich red.
It can be described as rich, strong, warm and saturated.
Set in white, because white reads best on it.
Pesto alla trapanese, also known as pesto alla siciliana and as pasta cull'agghia in the Sicilian language, is the Sicilian variety of pesto, typical of the province of Trapani. It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil. It sometimes called pesto rosso or red pesto, and has considerably less basil than the more common pesto genovese.
Read on WikipediaPesto, also known as pesto genovese, is an Italian paste traditionally made with leaves of Genovese basil, extra virgin olive oil, Parmesan, pecorino sardo, pine nuts, and garlic. It originated in the Ligurian city of Genoa and is used to dress pasta.
Read on WikipediaRosso is the major city of south-western Mauritania and capital of Trarza region. It is situated on the Senegal River at the head of the river zone allowing year-round navigation.
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