Foriana is a rustic Italian pasta sauce, a nut-based paste of walnuts, pine nuts, raisins, garlic, and anchovies pounded together with olive oil, tossed hot with long pasta such as spaghetti. It originated on the island of Ischia, off the coast of Naples, and the dish is traditionally called spaghetti alla foriana or pasta alla foriana.
The sauce works much like a nut-based pesto but is warmed rather than served raw, and its combination of salty anchovy, sweet raisins, and toasted nuts gives it an unusual sweet-savory profile among pasta sauces. Garlic and olive oil round out the base, and some versions add a touch of chile for heat.
Foriana is home cooking rather than restaurant fare, and the ratio of nuts to raisins, and how assertively the anchovy is used, varies by household and by cook.
Despite the similar spelling, foriana has no connection to Istria or to wood-fired oven cooking; it is specifically this Ischian pasta sauce.