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’re keeping from me!


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

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

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, the following 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. You will not regret it!


note: I can see this foriana sauce 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. But I just want to spread it all over a brie and bake it…

85 thoughts on “Foriana Sauce

    • 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.

  1. 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!

  2. 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).

    • 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!

    • 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…

  3. 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!

      • 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!

      • 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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!

    • 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!!!

  10. 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!

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