The Trapani Recipe Parcel


Discover inside the ingredients & recipe card to make your own Pasta alla Trapanese, a typical dish from Trapani, a city on the west coast of Sicily protruding into the Mediterranean Sea. Its fishing port, Salt Pans and its close proximity to Tunisia play a large role in the city’s culinary discoveries. Perfect for 4 portions and that quick impressive dish!

  • Serves: 4
  • Shelf life unopened: 1 month – 2 years (cheese 1 month)
  • Notes: Although this is enough for 4 people you don’t have to cook it all at the same time just add a layer of olive oil to the pesto and ideally consume within 3 days but if sealed well it keeps preserved for longer, the other ingredients keep well for longer periods of time also.


  • 1 x Strazzanti Pesto alla Trapanese 200g – Our signature pesto which we serve at our supper clubs is a well-known pesto from Trapani. The pesto is rich in Sicilian almonds with our almonds being the Val di Noto variety which are paired together with basil, garlic, capuliatu tomatoes & pecorino cheese roughly blitzed to the perfect texture to serve through the classic Sicilian shaped Busiate pasta. You can also add in some fresh cherry tomatoes for extra texture!
  • 1 x 500g Organic Artisanal Busiate Pasta – from Libera Terra cold pressed semolina (<40°C) & bronze drawing
  • 200g x Pecorino Cheese


  • Wheat
  • Gluten
  • Milk
  • Nuts