€3.20
Weight 270 g
Product for 2-3 people
Ready-to-serve sauce made through slow boiling of tomato pulp, extra virgin olive oil of Aprutino Pescarese area, basil, carrots, onion and salt; just like people used to do in the past. It is perfect for a “last-minute” dish of spaghetti. To be consumed at room temperature or slightly heated at low flame.
Out of stock
Tomato pulp 88%, extra virgin olive oil 7%, basil 1,5%, onion, carrot, sugar, salt.
Origin of the tomato: Italy
Heat over low heat or in the microwave after removing the cap and pour directly onto the pasta by tossing in a pan.
Before serving, add a drizzle of extra virgin olive oil.
After opening keep refrigerated and consume within 3-4 days.
| Weight | 0.270 kg |
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There are many pasta manufacturers in Italy. For us making pasta is an ancient art; the historical and cultural heritage of our land. PROUD TO BE ITALIAN, proud to be recognised abroad, as THE MOST TRADITIONAL PASTA IN THE WORLD.
SAUCES
Besides pasta, one important element to consider when it comes to Italian gastronomic tradition is the wide range of condiments that combine with it. The first sauces that combined with pasta in the Middle Ages were mainly cheese-based. During the Renaissance they became sweet and spicy and were used on pasta cooked in meat broth. Cheese-based condiments were used both for dinners of rich nobles and dinners of simple peasants: some historical episodes report dishes composed by cheese lasagna or ravioli and maccheroni combined with massive quantities of Parmigiano Reggiano cheese. Even Boccaccio described their tastiness in his work ‘Decameron’. Meat-based and vegetable-based sauces began to be consumed during Renaissance together with the sweet and spicy sauces, whereas the seafood-based ones were consumed in the coastal towns, especially in the isles.
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