Chef inspiration
Fettuccine alle Rape Rosse con Salsa di Noci
FETTUCCINE alle RAPE ROSSE con SALSA di NOCI
Fresh beetroot fettuccine with Genovese walnut sauce, pairing the sweetness of beets with the rounded, nutty flavor of walnuts.
The story
About the dish
Chef Roberto makes fresh beetroot fettuccine and dresses it with Genovese walnut sauce. The beets give the pasta its color and earthy sweetness, while the walnuts bring a rounded, nutty flavor to the ribbons.
Salsa di noci is one of Genoa’s characteristic pasta sauces, especially associated with the city’s triangular filled pansoti. Davanti carries that Genovese connection into a different pasta shape, allowing the walnut sauce to coat broad beetroot strands.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.