Foriana Sauce

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover.

The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia Bone. She claims its origin is a little island off of the coast of Naples. I definitely need to visit this island to see what other culinary treasures they have!


So I posted on foriana sauce back when I had about 3 followers, and it’s just too good to keep to myself. So this is a re-post of sorts.

foriana sauce

Foriana Sauce

1 cup walnuts
1 cup pine nuts
10 good-sized cloves garlic, peeled
1 tablespoon dried oregano
3 tablespoons olive oil
1/2 cup golden raisins
More olive oil

Place the walnuts, pine nuts,and garlic cloves in the jar of a food processor. Pulse until the nuts look like “dry granola.” Add the oregano and pulse a few more times.


Heat a skillet over medium heat with the olive oil. Add the nut-garlic mixture and the raisins and cook on the stove, stirring occasionally, for about five minutes. The nuts and raisins will caramelize a bit.

Divide the mixture between 3 – half pint jars that have just come out of the dishwasher (sanitized) with their lids. Let the mixture cool. Tamp it down a bit to limit air pockets, then pour in olive oil until there’s about 1/2″ of oil over the nut-raisin mixture. When cooled completely, cover and refrigerate until use.

foriana sauce cooling off in the jars

After using, replace some of the olive oil on the top to protect the sauce.

To test it out, we spread chèvre on baguette slices and topped it with the foriana sauce. Everyone fell in love with this stuff. I quickly gave the other two jars away so I wouldn’t be tempted to eat more of it!


Then, that Christmas, I made foriana sauce again, but this time with two different kinds of dried cranberries instead of the raisins, just to make it more festive! Plus, I processed the nuts a bit more to make the sauce more spreadable. And once again, I can share with you that this stuff is heavenly!


I tested it with a variety of cheeses, for the sake of research, and I found foriana sauce especially good with warmed bleu cheese!

I hope you try this extraordinary “condiment” of sorts for the holidays, or any time of year. You will not regret it!


note: I can see this spread on chicken or fish, or added to lamb meatballs, or added to a curry. The author also has suggestions as to how to incorporate foriana sauce into various dishes.

By Published On: December 23rd, 2019119 Comments on Foriana Sauce

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Fourth Generation Farmgirl December 15, 2015 at 9:49 AM - Reply

    This looks wonderful and would make a lovely hostess gift.

  2. dcclark13 December 15, 2015 at 10:03 AM - Reply

    Oh this does look heavenly! How long will it keep in the refrigerator? Pretty sure I need this in my life!

    • chef mimi December 15, 2015 at 10:06 AM - Reply

      Oh, you do! When you start toasting the nut mixture the garlic and oregano really become fragrant. It should last quite a few weeks, especially covered with oil, and I’ve always frozen some as well, and it thaws perfectly.

  3. Chica Andaluza December 15, 2015 at 10:21 AM - Reply

    This is inew to me – sounds amazing! So glad you shared again :)

    • chef mimi December 15, 2015 at 10:59 AM - Reply

      Thanks – I have seen seen this name before or since I originally discovered the recipe. It’s seriously to die for!!!

  4. thefoodandwinehedonist December 15, 2015 at 11:41 AM - Reply

    Wow! Have never heard of that. Will try soon!

    • chef mimi December 15, 2015 at 11:58 AM - Reply

      I know – I’ve still never come across it!

  5. Gerlinde de Broekert December 15, 2015 at 12:10 PM - Reply

    Thanks for re-posting . I will make this for the holidays . I love sauces like this.

  6. StefanGourmet December 15, 2015 at 12:17 PM - Reply

    I may just have to serve science as well. For starters, I’ll see what I can find about this on Italian blogs. I’ve been to all islands near Naples that I know of, but haven’t come across this sauce before!

  7. StefanGourmet December 15, 2015 at 12:22 PM - Reply

    PS there is a town called Forio on the island of Ischia, near Naples, so the name must refer to that. The only reference I’ve found through Google is Italian restaurants in Provincetown though. The Italian recipe for pasta alla foriana I found is different (with tomatoes instead of nuts).

    • Francesca December 15, 2015 at 3:05 PM - Reply

      I hadn’t heard of this one before either but Aveur does a version of it and references Ischia and Lent.

      • StefanGourmet December 16, 2015 at 12:35 PM

        It is interesting that on-line it is mostly American sites that mention this. This could very well be due to the fact that in Italy, and certainly in a place like Ischia, the internet still isn’t as common and so not finding something online doesn’t mean it doesn’t exist.

      • chef mimi December 16, 2015 at 1:55 PM

        Oh that’s a very interesting theory. I’ve actually never come across the word “foriana” but then I haven’t searched for it, either!

    • chef mimi December 16, 2015 at 1:58 PM - Reply

      The author has an Italian father, if I remember right. I might have to look in the book to see if she says anything else about the origin.

  8. Fine Dining at Home (@fdathome) December 15, 2015 at 12:24 PM - Reply

    To say this looks strange is an understatement, but the flavour combinations are amazing. Exactly why we all follow each other, to learn new things. How can I get this into dinner tomorrow?

    • chef mimi December 16, 2015 at 1:59 PM - Reply

      Since it takes five minutes to make, yes you can! It is odd, but incredible. One gets the nuts and raisins, but then there’s the garlic and oregano, which really come out when you toast the mixture!

  9. Conor Bofin December 15, 2015 at 2:11 PM - Reply

    I believe you on the “for the sake of research”.

    • chef mimi December 16, 2015 at 2:00 PM - Reply

      Yes, I choose to gain weight for the sake of research!

  10. Francesca December 15, 2015 at 3:01 PM - Reply

    This is so unusual and I can see it pairing beautifull with some blue cheese on a toasted baguette or a bruschetta.

    • chef mimi December 16, 2015 at 2:00 PM - Reply

      The slight sweetness was really good with the bleu, but it’s been good on every other cheese so far!

      • chef mimi December 16, 2015 at 2:07 PM

        Fascinating! The recipes are very similar as well. I can definitely see this with pasta, and on fish. We’re getting closer! Thanks!!!

  11. Laura @ Feast Wisely December 15, 2015 at 3:36 PM - Reply

    Wow – I wish I’d been one of the recipients of the other two jars!

    • chef mimi December 16, 2015 at 2:04 PM - Reply

      It seriously takes minutes to make, so you can have three jars full within the hour! I actually just made a half batch – didn’t want too much lurking around…

  12. Kim Bultman December 15, 2015 at 5:11 PM - Reply

    Chef Mimi, your description and history were enough to convince me before I even got to the recipe, but once I read the ingredients I knew I MUST make both versions. Thanks for “bringing this back!” Holidays at your house surely taste as beautiful as they look!

    • chef mimi December 15, 2015 at 5:26 PM - Reply

      That’s so sweet – thank you. I just made half a batch, and I used dried cranberries and mixed raisins. Still festive, and still fabulous!

      • Kim Bultman December 16, 2015 at 10:39 PM

        I came home with golden raisins, walnuts, and more pine nuts tonight, Mimi. Sooooo looking forward to tasting this! (Craisins are always on hand… love ’em for snacks.) Scaling down recipes to size (2-person household, 1-person “flavor adventurous”) is par for the course here, too. :) Merry Christmas!

      • chef mimi December 17, 2015 at 10:57 AM

        Nice! Can’t wait to see what you think! I just made a half batch a few days ago, and that made a pint jar, packed, plus a little extra.
        But I didn’t measure exactly, either.

  13. Kim Bultman December 15, 2015 at 5:21 PM - Reply

    P.S. Your cookbook holder is stylish! Smiling about the “snow” on your blog, too. :)

  14. apuginthekitchen December 15, 2015 at 5:59 PM - Reply

    I remember you posting this sauce before and I thought it sounded wonderful, glad you posted again I will make it. It really does sound like a great accominament with bread and cheese.

    • chef mimi December 15, 2015 at 7:04 PM - Reply

      I need to try it other ways as well, but I can’t get past the cheese pairings!

      • apuginthekitchen December 15, 2015 at 7:06 PM

        That’s how I see it really being a stand out condiment. It would be interesting on vegetables like green beans maybe. It really does sound good!

      • chef mimi December 15, 2015 at 7:23 PM

        It’s nutty, and you taste the sweetness, but it’s also garlic and oregano. It’s really fascinating.

      • apuginthekitchen December 15, 2015 at 8:02 PM

        I think it would be amazing on a grilled cheese maybe with a cheese like taleggio.

      • chef mimi December 16, 2015 at 8:40 AM

        Yes! Or in a panini. Even with fresh ricotta. It’s just wonderful!

  15. anotherfoodieblogger December 15, 2015 at 6:59 PM - Reply

    It sounds divine with warm bleu or brie cheese, I’m with you on that one! Thanks for sharing it again, I obviously wasn’t the first of your three followers, lol! :)

  16. Marisa's Italian Kitchen December 15, 2015 at 10:11 PM - Reply

    Looks heavenly…I just have to try it!!! I have never heard of it before, thanks for sharing Mimi :)

    • chef mimi December 16, 2015 at 8:40 AM - Reply

      Maybe the author made it up? No one has heard of it!!! But I’m just glad I found it!!! This will actually be the fourth time I’ve made it, and I don’t often make the same thing twice!

      • Marisa's Italian Kitchen December 16, 2015 at 9:01 AM

        Am hoping to give it a try for the holidays and thanks again for sharing Mimi :)

  17. Julie is Hostess At Heart December 15, 2015 at 10:52 PM - Reply

    I am so happy you brought this back. I can only imagine how wonderful this sauce is. That melted blue with the berries looks amazing!

    • chef mimi December 16, 2015 at 8:39 AM - Reply

      It is really amazing “stuff!” I could just about spread it on anything!

  18. Debra December 15, 2015 at 11:08 PM - Reply

    This is really unique and some major goodness! :-) I think it would be good right out of the jar–a good reason to give some of it away. I have been making sourdough bread quite regularly and I think I just found a new topping to enjoy! Thank you for thinking of the re-post. This is too good to miss.

    • chef mimi December 16, 2015 at 8:38 AM - Reply

      Oh that would be a fabulous combination! And some cheese…

  19. Tasty Eats Ronit Penso December 16, 2015 at 12:09 AM - Reply

    Wonderful recipe indeed!
    As much as I love the pairing with cheeses, I can see it going well with grilled fish,or wine poached trout. I will definitely give it a try once the holiday craze is over. :)

    • chef mimi December 16, 2015 at 8:37 AM - Reply

      The author suggests fish as well, but I haven’t gotten past the cheeses yet!

  20. chefceaser December 16, 2015 at 12:54 AM - Reply

    Reblogged this on Chef Ceaser.

  21. Nadia December 16, 2015 at 4:44 AM - Reply

    That sounds delicious. Thanks for this recipe. I am catering Hors d’oeuvres for a dinner for 80 tomorrow here in Dordogne and am going to make this to serve on toasts with chèvre.

    • chef mimi December 16, 2015 at 8:37 AM - Reply

      Fabulous! I will be loved by all I can assure you!

  22. Linda December 16, 2015 at 8:45 AM - Reply

    Sounds delicious! And the presentation is delightful! Would love to serve this at our next get-together or give away as gifts…Thanks for sharing Mimi! – Pinned it!

    • chef mimi December 16, 2015 at 2:01 PM - Reply

      I can’t imagine anyone not liking this, unless they have a nut allergy!

      • Linda December 16, 2015 at 3:36 PM

        They’d be a nut not to like it!! 💝

  23. bitsandbreadcrumbs December 16, 2015 at 10:27 AM - Reply

    Never heard of this before now and it looks fantastic, Mimi! Gotta try this one.

    • chef mimi December 16, 2015 at 1:56 PM - Reply

      Oh you do! You won’t be disappointed. This time I used dried cranberries and a pretty raisin mixture that I chopped a little. Delightful!

  24. Loretta December 16, 2015 at 12:18 PM - Reply

    What a beautiful concoction – I don’t think I had ever heard of foriana sauce before either, except till now. It looks so versatile, you can serve it every which way by the looks of it.

    • chef mimi December 16, 2015 at 1:56 PM - Reply

      Exactly! Although I haven’t gotten past cheese pairings…

  25. Elaine @ foodbod December 16, 2015 at 1:03 PM - Reply

    I’m sure I remember this sauce from when you last posted it, and I loved it then :)

    • chef mimi December 16, 2015 at 2:03 PM - Reply

      I actually posted twice, but i had very few followers even the second time! Just a few days ago I made a half batch for my family coming for the holidays, and it takes minutes to put together. It’s amazingly good!

      • Elaine @ foodbod December 16, 2015 at 2:10 PM

        It looks gorgeous! I think it was definitely worth posting it again :)

  26. SweetRevelations December 16, 2015 at 1:38 PM - Reply

    Never heard of it but sounds yummy!

  27. Amanda | What's Cooking December 16, 2015 at 4:35 PM - Reply

    Wow. I’m glad you redid this! It looks soooo good. Right up my alley. I love little preserved things that add that something special to a dish. This is certainly one of them.

    • chef mimi December 17, 2015 at 10:52 AM - Reply

      Exactly! I can’t imagine anyone not loving this stuff!

  28. Jeff the Chef December 16, 2015 at 8:48 PM - Reply

    Well, I just want to go on record as saying that it scares me. It looks like that kind of thing that you never think will be good, but it turns out to be amazing, and then you can never stop eating it. So … I can’t wait to try it! I think I would LOVE it on fish. Or maybe pork loin!

    • chef mimi December 17, 2015 at 10:55 AM - Reply

      That’s exactly why I gave the other two jars away! I love it also because it’s not overly sweet – you can really taste the garlic, oregano, and a hint of sweetness. Like for me, I’d rather have chutney on baked Brie, rather than honey. I do need to try it on fish. I just made a half batch a few days ago, and I’m going to try and be more creative with this!!!

  29. aranislandgirl December 18, 2015 at 2:42 PM - Reply

    Another holiday hit! Looks delish with the warm blue cheese.

  30. camparigirl December 18, 2015 at 8:08 PM - Reply

    Never heard of it before. Does the book mention the origin? and so simple.

  31. camparigirl December 18, 2015 at 8:09 PM - Reply

    Never mind – I got lost in the making of it and you did write it’s from an island near Naples. Definitely a Southern flavor.

  32. David Scott Allen December 19, 2015 at 10:22 AM - Reply

    This was definitely worth reposting! So, if one can’t eat garlic, would you substitute shallots? Just curious how important you think the garlic is to the flavor.

    • chef mimi December 19, 2015 at 5:49 PM - Reply

      I really think it’s important, because it’s what keep the concoction less sweet. May pre-sauteed shallots, diced finely.

  33. ChgoJohn December 20, 2015 at 2:01 PM - Reply

    Sometimes it pays to be behind… make that way behind … in reading posts. This dish sounds great on its own but then so many wrote uses for it. Now I have to make it!

    • chef mimi December 20, 2015 at 2:42 PM - Reply

      Oh, you do John! And it’s Italian!

  34. Peter - The Roaming GastroGnome December 20, 2015 at 2:34 PM - Reply

    Very interesting! Always something new to learn with cooking. Love it!

    • chef mimi December 20, 2015 at 2:42 PM - Reply

      Absolutely! I don’t know why this stuff isn’t more popular!!!

  35. myhomefoodthatsamore December 21, 2015 at 12:46 AM - Reply

    Thank you for reposting! And … wishing you all the best and a very happy and festive holiday season!

  36. Kim Bultman January 2, 2016 at 7:25 PM - Reply

    Adding an afterthought here after TASTING this… simply marvelous… soooo good! I’ll be making this again and again. Thanks, Chef Mimi!

    • chef mimi January 3, 2016 at 7:36 AM - Reply

      You are so welcome! It’s addicting, too, isn’t it?!!! Happy New Year!

  37. sherry December 23, 2019 at 7:04 AM - Reply

    oh yes it looks delicious. i must give it a go… cheers sherry

    • chef mimi December 23, 2019 at 7:39 AM - Reply

      You must! But don’t what I did and give the jars away, but you’ll just have to make more!!! It’s that good. Merry Christmas!

  38. Dorothy's New Vintage Kitchen December 23, 2019 at 7:26 AM - Reply

    I’ve never heard of this either, but it sounds really tempting!

    • chef mimi December 23, 2019 at 7:38 AM - Reply

      It’s really incredible!!!

    • chef mimi December 23, 2019 at 11:11 AM - Reply

      I’ve still never seen it on any blog or cookbook since originally seeing it in Ms. Bone’s fabulous book.

  39. givememeatloaf December 23, 2019 at 11:09 AM - Reply

    Oh my GOODNESS, this looks fantastic! I’m definitely going to try this!

    • chef mimi December 23, 2019 at 11:10 AM - Reply

      You will LOVE it.

  40. Katherine | Love In My Oven December 23, 2019 at 3:17 PM - Reply

    Since I was unfortunately not one of your 3 followers back in the day, I’m glad you decided to repost! This sauce seems simple but very delicious. I would love to try it!

    • chef mimi December 24, 2019 at 8:04 AM - Reply

      I can’t tell you how fabulous it is. You must make it. And, thank goodness for my husband and two daughters, or I would have had no followers! Merry Christmas Katherine!

  41. Liz @ spades, spatulas, and spoons December 24, 2019 at 11:30 AM - Reply

    I have never heard of this sauce! It does sound amazing. I’ve pinned it to make and serve at my New Year’s Day open house. Thank you Mimi and Merry Christmas.

    • chef mimi December 24, 2019 at 11:38 AM - Reply

      You are so welcome. You’ll really be thanking me after you make it!

  42. David Scott Allen December 24, 2019 at 12:43 PM - Reply

    I will definitely be trying to re-create this sauce without the garlic. Maybe shallots? You have given me the idea to look back at posts when I started and had fewer than three followers. Maybe there needs to be a couple of re-posts to Cocoa & Lavender, as well! Merry Christmas! Hope you have a wonderful holiday…

  43. chef mimi December 24, 2019 at 12:47 PM - Reply

    I don’t think so. Have you tried any of that garlic oil? I personally don’t think shallots would work. Re-posts are necessary on my end mostly because of the really bade photos, but certainly regarding recipes like this, which are so unique and good, they need to be shared again! Merry Christmas!!!

  44. Mary December 25, 2019 at 2:07 PM - Reply

    This sounds fabulous and I will make it for the New Year celebrations. So glad you reposted and would love to know what other yummy gems you have hidden back in the day!
    I’m late to the post and hope you had a lovely Christmas and will enjoy a very happy New Year and that 2020 brings many joys to you and yours.

    • chef mimi December 26, 2019 at 7:42 PM - Reply

      I’m slowly reposting… I did some of my best and most favorite recipes early on, but the photos truly were awful. I had a seriously steep learning curved! Happy New Years, and thank you.

  45. 2pots2cook December 26, 2019 at 2:28 AM - Reply

    Absolutely beautiful; it proves again that simple vintage dishes are the best ! I wish you have happy holidays dear !

    • chef mimi December 26, 2019 at 7:42 PM - Reply

      Happy new year to you and yours!!! Thank you!

  46. sippitysup December 28, 2019 at 4:31 PM - Reply

    Interesting. Add roasted red bell peppers and it seems to have a bit of a middle eastern flair as in Muhammara. That’s the Mediterranean for you… GREG

    • chef mimi December 28, 2019 at 4:51 PM - Reply

      Exactly. I love the Tunisian aspect to it, the garlic, golden raisins, and almonds. I have a raw tomato sauce from a Nigella cookbook that contains very similar ingredients. But I digress. This stuff is amazing. Happy New Year!

  47. cookingontheweekends December 29, 2019 at 3:43 AM - Reply

    First, I love your cookbook stand. Brilliant. :-) On to the recipe — it sounds so delicious. I think I would love it with pasta as much as with the bread. Such a super tasty combination of ingredients. ~Valentina

    • chef mimi December 29, 2019 at 3:21 PM - Reply

      It has a lovely combination of ingredients, and I’ve tested it with many cheeses. I can’t seem to move on to pasta or chicken! Happy New Year!

  48. Jack & Barbra Donachy December 29, 2019 at 4:35 PM - Reply

    Love the idea of using dried cranberries in this. And as someone above remarked, very cool cookbook stand!

    • chef mimi December 30, 2019 at 5:51 AM - Reply

      Thanks! That stand was a gift long ago, so I have no memory from where it might have come. I really love the whole cranberries that aren’t as chewy, and hold their beautiful shape. Happy New Year’s to you both!

  49. Elena Bourke December 30, 2019 at 12:19 PM - Reply

    Doing this! I like your idea of using with chicken. Thank you!

  50. Frank Fariello January 1, 2020 at 7:30 AM - Reply

    Wow, this is new to me, and I’ve been to that little island (Ischia) any number of times. Somehow this passed me by. It sounds heavenly.

    Happy New Year!

    • chef mimi January 1, 2020 at 7:55 AM - Reply

      Happy New Year Frank! Heavenly is the exact word to describe this mixture. Hope you get a chance to try it!

  51. FrugalHausfrau January 10, 2020 at 3:48 PM - Reply

    I’ve never heard of foriana either but now I am so intrigued! You made me chuckle, with that comment of visiting to see what else they were hiding! I just mentioned on your Gnocchi post that I have a giant bag of walnuts. Well, I’m so glad I had time to stop by today and see what you’ve been up to! This is going on my list!

    • chef mimi January 10, 2020 at 3:57 PM - Reply

      I got a little behind on blogs during the holidays, of course. The foriana is a repost, because it’s so incredible and unique!

      • FrugalHausfrau January 10, 2020 at 3:58 PM

        I’m glad you reposted!!

  52. Francesca January 13, 2020 at 6:41 PM - Reply

    I love the sound of this sauce. I can almost taste it. On my to do list.

    • chef mimi January 13, 2020 at 6:49 PM - Reply

      Thank you! That means a lot coming from you!

  53. David @ Spiced January 14, 2020 at 6:32 AM - Reply

    So I was looking at your recent posts, and I realized that this one snuck past me during the holidays. Oops! I’m glad I noticed it, though, as this sauce sounds amazing. I’ve never heard of foriana sauce, but I can see this being an excellent appetizer with some good Italian bread. Oh, and good call on the warmed blue cheese here. That’s making my mouth water!!

    • chef mimi January 14, 2020 at 8:14 AM - Reply

      I’m so glad you saw this. Truly it’s amazing. And when I originally posted on it, I got 7 comments! So I’m glad I re-posted.

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