AUTHENTIC ITALIAN RECIPE BOX

Caserecce with Bronte Pistachio Pesto & Crispy Guanciale

Discover a delicious meeting of Sicilian pistachios, Gragnano pasta and crispy guanciale. Five selected Italian ingredients, a printed recipe card and a step-by-step video recipe. Serves 4–6; ready in about 25 minutes.

Quality ingredients

Caserecce di Gragnano IGP — 500 g
Pastificio Gentile · Durum-wheat pasta with a textured, curled shape that holds the pistachio pesto.

Pistacchio Verde di Bronte DOP — 100 g
Aroma Sicilia · Aromatic Sicilian pistachios grown on the volcanic slopes of Mount Etna.

Guanciale amatriciano al pepe De.Co. — 150 g
Salumi Berardi · Traditionally cured pork cheek, seasoned with pepper.

Grated Pecorino Romano DOP — 80 g
Argiolas Formaggi · Bold, savoury sheep’s-milk cheese.

Monte Etna DOP Extra Virgin Olive Oil — 100 ml
Oleificio Costa · Sicilian extra virgin olive oil, ideal for blending into the pesto.

All five food ingredients are included. Kitchen equipment is not included. Check individual product labels for full allergen, storage and date information; verify required pre-purchase food disclosures before publication.

A taste of Sicily and beyond

THE STORY
On Mount Etna’s volcanic slopes, Bronte pistachios inspire a rich pesto that meets Gragnano’s pasta tradition and the bold taste of guanciale from Abruzzo.

DID YOU KNOW?
Pistacchio Verde di Bronte DOP is traditionally harvested every two years. Growers use the resting year to support the next crop.

THE ITALIAN SECRET
Blend pistachios and olive oil briefly, without overheating. Loosen the pesto with a little pasta cooking water and add crispy guanciale only at the end.