Since then, the Sallemi family can boast a long tradition marked by reliability, honesty and professionalism.
Its cutting-edge olive mill and silos with nitrogen blanket system inside climate-controlled areas mean a high quality extra virgin olive oil can be produced and stored.
Lightly toast the pine nuts and put to one side. Toast the breadcrumbs until golden.
Heat the fennel frond pesto, adding some extra virgin olive oil.
Cook the tagliatelle in boiling water and strain when ‘al dente’.
Mix the fennel frond pesto with the tagliatelle and divide into each dish.
Sprinkle with the breadcrumbs and toasted pine nuts. Serve and enjoy!
Via Piave, 197013 Comiso RGItaly
Telephone : (+39) 0932.963424Fax : (+39) 0932.732160Mobile phone : (+39) 336.925323
VAT No.: 00903620888