Bavette "Trapani" with Red Pesto olive They are grown and cured

They are grown and cured in small batches in Spain’s Seville region

You will be entertained by the variety of ways that this honey responds to different pairings

Use as a finishing touch to leafy greens and roasted squash

We especially like it in focaccia and ciabatta breads

our Pink Grapefruit rosé balsamic is especially delicious with bitter greens and fennel

Bavette "Trapani" with Red Pesto olive They are grown and curedDescription Bavette pasta is perfect in almost any dish but we prefer them with red pesto made according with Trapani (Sicily) recipe. You will have just to add grated cheese. It is a tasty recipe from Italian tradition, recommended for refined taste lovers. Preparation: bring 2 and 3 4 cups (0,65 Liter) of water and 3 tbsp of Extra Virgin Olive Oil to a boil in a large non stick skillet or pan. Add the contents of the package, cover and cook until