Walnut sauce, or Sarsa de noxe<\/strong> in dialect, is a classic traditional Ligurian condiment<\/strong>, and we also make it in our Frasca e Nassa Laboratory in Loano<\/strong>. It was the Genoese<\/strong>, about 1,000 years ago<\/strong>, who imported walnuts from ancient Persia and a recipe for a sauce very similar to our current walnut sauce.<\/p>\n It has a creamy texture<\/strong> and light color<\/strong> the cream that is now a Unesco Intangible World Heritage Site. The delicious walnut sauce<\/strong> is ideal as a condiment for typical Ligurian pasta formats<\/strong>, such as pansoti, gnocchi and corzetti<\/strong>. In our Frasca e Nassa Artisan Laboratory in Loano<\/strong>, we produce small quantities of sarsa de noxe<\/strong>, which is only available for purchase at our store<\/strong>, so it is not available in our ecommerce. PLEASE NOTE: We are closed for vacation from Nov. 10 to Nov. 24, so stop by later!<\/strong><\/p>\n See you anon!<\/p>\n <\/p>\n <\/p>\n Photo nonsprecare.com<\/p>\n","protected":false},"excerpt":{"rendered":" The Frasca e Nassa Laboratory in Loano is also dedicated to the production of Ligurian Walnut Sauce, as well as Pesto Fresco Genovese. Discover this classic condiment of traditional Ligurian cuisine in our article this week! Walnut sauce, or Sarsa de noxe in dialect, is a classic traditional Ligurian condiment, and we also make it…<\/p>\n","protected":false},"author":3,"featured_media":6578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[961,553,567,1271,1270,695,613],"class_list":["post-7407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-craft-workshop-frasca-and-nassa-loano","tag-fresh-pesto","tag-fresh-pesto-genovese","tag-nut-sauce-characteristics","tag-nut-sauce-origins","tag-sarsa-de-noixe-en","tag-walnut-sauce"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nRecognized byUNESCO<\/strong> as an intangible heritage of humanity<\/strong>, this delicious preparation typical of Liguria consists of a cream with a delicate but strong flavor<\/strong>.
\nIt can be considered the “soul mate” of Ligurian pansoti<\/strong>, pasta stuffed with chard, eggs and ricotta cheese that represent another of the gastronomic specialties of our beloved land.<\/p>\nLigurian Walnut Sauce has very ancient origins.<\/h3>\n
The characteristics of Ligurian Walnut Sauce.<\/h3>\n
\nIt has a nuanced flavor<\/strong>, with a perfect balance between sweet<\/strong> and bitter<\/strong> notes<\/strong> in which the taste of walnuts<\/strong>, marjoram<\/strong>, andgarlic <\/strong>(possibly from Vessalico<\/strong>) are distinctly recognizable. <\/p>\nHow to make Walnut Sauce<\/h3>\n
\nIt is a mortar sauce<\/strong> where the main ingredient, precisely the walnuts<\/strong>, must be stripped of their shells and soaked in order to more easily remove<\/strong> the bitter film<\/strong> that covers them.
\nIt must be said that some of that delicately bitter taste is a hallmark of this special condiment.
\nOnce the walnuts are stripped of their skins, they should then be placed in the mortar with the Vessalico garlic, breadcrumbs soaked in milk, salt, and marjoram<\/strong>.
\nThe ingredients should be worked with the pestle until a smooth cream<\/strong> is obtained.<\/p>\n
\nIf you are passing through Loano, come visit us at Corso Europa 14E<\/strong> and try our Walnut Sauce as well. You will fall in love with it! <\/p>\n