Dig into the mouth-watering world of pesto and capuliato
Italian cuisine is known for its rich flavours and diverse regional specialties. Among its many, many culinary delights are two beloved condiments from opposite sides of the Bel Paese: Genoese pesto sauce and capuliato, the traditional condiment of Sicilian cooking based on sun-dried tomatoes.
Delicious accompaniments to countless dishes, these little gems bring depth and complexity to the simplest recipes with their unique and distinctive taste, making for wonderful additions to your pantry – and ideal gifts to give to the Italy aficionados in your life. That’s all the truer when you can choose from some of the most trusted brands around, like Pesto Rossi and Randazzo Home – Olio Randazzo, which are essentially Italy’s royalty when it comes to either spreads.
Genoese pesto: An Italian classic
Made with fresh basil, garlic, pine nuts, Parmesan cheese, and extra-virgin olive oil, Genoese pesto is a classic Ligurian condiment that has long become a worldwide favourite. It’s traditionally made using a mortar and pestle, which helps to release the flavours and aromas of the ingredients (the name pesto itself comes from the Italian verb pestare, meaning “to crush” or “to grind”).
Its history dates back to the mid-19th century, when it was first introduced in the Ligurian city of Genoa as a pasta dressing. The first traces of this dish are found in the book “Genovese Cuisine” by Giovanni Battista Ratto. In its simplest form, however, pesto evolved from an even older recipe, the aggiadda, a garlic sauce prepared with a mortar first created in the thirteenth century, which was commonly used to store cooked foods.
Over the centuries, pesto became a versatile condiment used in a variety of dishes in Liguria and the rest of the country, from simple spaghetti to crostini and elaborate gourmet creations. It’s easy to explain why: Its bright, fresh flavour is the perfect match for many different types of food, making it a popular choice among chefs and home cooks alike.
Today, Genoese pesto sauce is a staple in Italian cuisine, enjoyed both at home as a quick dinner saver and in restaurants to flavour anything from pasta to sandwiches, salads, and grilled meats.
Capuliato: The taste of summer
A tart and savoury sauce made with sun-dried tomatoes, garlic, almonds, chilli peppers, and extra-virgin olive oil, capuliato is as ubiquitous as pesto in Sicily – and just as tantalising. The original name means “shredded” in Sicilian, but the term is also used more generically to indicate a seasoned pasta dish.
Its origins can be attributed to the Arab influence on Sicilian cuisine, which introduced the use of dried fruits and nuts in cooking, although according to food historians, the version we eat today hails from Vittoria, a town in the province of Ragusa.
The tradition of vegetables and tomato farming has long been central to the borgo, and capuliato was initially created as a technique for preserving the mighty red fruit, back when classic salsa and canning methods were not yet available. The recipe proved popular and spread quickly, turning capuliato into a staple of Sicilian households everywhere. As mentioned, the word capuliato refers directly to the method of processing dried tomatoes, and the same term is also used for carne capuliata, or minced meat (in Latin, the word “capulare” meant “to chop up”).
Capuliato is often used as a spread for bruschetta and crostini, as a sauce for pasta dishes, and as a topping for grilled meats and fish. But you’ll also find it in soups and stews, where it’s added to bring extra depth to the flavours.
If you want to taste it in its most traditional version, however, you have to try it in pasta con le sarde – a pasta dish made with sardines, fennel, raisins, and capuliato. It’s as good as it sounds, and the essence of summer on a plate.
But capuliato is more than a condiment. Because of its ties to vegetable farming, the sauce is in fact a symbol of Sicilian cuisine itself, and a celebration of the bounty of the land and the ingenuity of the people who have learned to make the most of what it provides. That’s what makes it so brilliant: Capuliato is a way to preserve the flavours of summer long after the harvest is over.
How to use Genoese pesto and Sicilian capuliato in your cooking:
- Spread it on bread
One of the simplest and most delicious ways to enjoy both condiments is to spread them on a slice of fresh bread. It’s a quick and easy snack that packs a punch – the perfect picnic dish or antipasto treat.
- Add it to your pasta
Pesto and capuliato are a great addition to pasta sauces because they add richness and a touch tartness. You can stir them into a tomato sauce for a little extra kick or mix them with olive oil and toss them with pasta for a simple and flavorful dish.
- Use it as a marinade
Both sauces make a fantastic marinade for meats and vegetables. Simply mix either with olive oil and a little vinegar or lemon juice, and use to marinate chicken, beef, or fish before grilling or roasting.
- Add it to soups and stews
Capuliato and pesto can bring extra flavour to soups and stews. You can stir them into a minestrone or vegetable soup or add them to a seafood stew for a Sicilian or Genoese twist on a classic dish.
