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Sauces, gravies and preserves
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Bucket of 3100 grams (1800 grams drained) of Pitted Green Olives, already cut ready to be stuffed. Ideal for Ascolana olives
The freshness of tomato combined with the delicate scent of basil. A simple, genuine and light recipe, which marries the creativity of Mediterranean cuisine.
Ingredients: Green olives, water, salt. Antioxidant: E300. Acidity regulator: E270, E330
Ingredients: Green olives, water, salt. Antioxidant: E300. Acidity regulator: E270, E330
The basis of Mediterranean cuisine, only with fresh Italian tomatoes and lightly fried vegetables. Ready to use.
Ingredients: Green olives, water, salt. Antioxidant: E300. Acidity regulator: E270, E330
Classic ragù based on raw ham and selected pork, cooked for a long time with sautéed vegetables.
Ingredients: Whole black “Leccino” olives (74)%, sunflower oil, salt, mixture of spices, garlic, acidity regulator: lactic acid; preservatives: sorbic acid.
The most famous Italian condiment in the world, based on freshly processed Italian tomatoes and chillies
Ingredients: Black olives (74%), sunflower oil, salt, acidity regulator: lactic acid; preservatives: sorbic acid.
A classic of the Italian tradition based on ham and bacon, ready to use only to be heated.
Ingredients: Whole black olives (74%), sunflower oil, salt, spice blend, sliced garlic, preservatives: sorbic acid.
A seafood sauce, made from a few, simple ingredients with intense aromas. A ready-to-use recipe, to be heated only.
Ingredients: Whole black "Taggiasca" olives (74%), sunflower oil, salt, acidity regulator: lactic acid, preservative: sorbic acid
To rediscover all the aroma and flavor of basil at any time of the year. Perfect with trofie or to be enriched with smoked bacon.
Ingredients: Olives with 74% pepper paste filling (83% olives, water, pepper, salt, thickeners: E401, E412, E509, acidity regulator: E330, preservative: E202), sunflower oil, salt, parsley, corrector acidity: citric acid, lactic acid, antioxidant: ascorbic acid; preservatives: sorbic acid.
Winter and hearty recipe, based on smoked bacon and speck, cooked slowly with sautéed onion.
A delicate sauce based on champignon mushrooms and porcini mushrooms. Ideal for egg pasta.
Jugged, with sliced onion, chopped carrot, celery, fragrant herbs, bay leaf and sage: an appetizing sauce, excellent on pappardelle.
List of ingredients (in decreasing order of mass): Olives (86%), sunflower oil, salt, preservatives: sorbic acid E200; acidity regulator / stabilizer: ferrous gluconate E579 / Olives (86%), sunflower oil, salt, preservatives: sorbic acid E200; acidity regulator / stabilizing: ferrous gluconate E579
Only selected wild boar meat, cooked slowly in jugged with a sauté of vegetables and aromatic herbs, as tradition dictates.
Ingredients: Olives (82%), sunflower oil, salt, spice blend, garlic, acidity regulator: lactic acid
A classic of the Italian tradition with a simple recipe, based on olives, capers and anchovies.
Ingredients: Black olives, water, salt, vinegar, stabilizer: ferrous gluconate
Classic ragù based on raw ham and selected pork, cooked for a long time with sautéed vegetables.
Ham and sausage slowly browned with white wine, vegetables and aromatic herbs.
A seafood sauce, made from a few, simple ingredients with intense aromas. A ready-to-use recipe, to be heated only.
A delicate, ready-to-use dressing to be used to flavor the classics egg noodles. Mix everything with a spoonful of mascarpone, and serve the first course, accompanied by a Sangiovese di Romagna Doc.
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