Along with pesto, walnut sauce is the other typical Ligurian seasoning. It has a creamy consistency, with an ivory colour, sweet taste and a recognizable flavour of walnuts: it goes particularly well with ravioli and pansoti with spinach-and-ricotta filling.
Originally, walnut sauce was called white “agliata” (“garlic sauce”), walnut “agliata” or walnut-and-garlic “savore”.
Preparation and usage: Walnut sauce should not be heated. When draining the pasta, save a little water in the pan. Return the drained pasta to the pan and stir through the walnut sauce
Average value per 100gr.Energy: 636Kcal / 2661kJ
from which saturates
from which sugars
Olive oil, Walnuts (21%), Grana Padano DOP (cow's milk, salt, rennet),
Cream, butter, Italian pine nuts, salt, Italian garlic, nutmeg,
Preservative: Sorbic acid.
In addition to the allergens in the list of ingredients, it may contain
almonds (EU Reg. 1169/2011).
The product does not contain gluten (EC Reg. 41/2009).