The pesto alla trapanese (Italian pronunciation: [ˈpesto alla trapaˈneːze]) (also known as pesto alla siciliana [ˈpesto alla sitʃiˈljaːna], pesto rosso and "pasta cull'agghia" in Sicilian) is a Sicilian variation of the genoese pesto, typical of the Province of Trapani. The dish was introduced in ancient times by Genoese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably tomato and almonds.