Il pomodoro e il basilico:
The magic of the simplest of pasta sauces, it is the result of a careful choice of ingredients: organic tomatoes, enriched with the delicate perfume of fresh basil leaves and extra virgin olive oil. Excellent on penne and spaghetti, healthy and delicious on its own, there is no need to add anything else.
This is one of the most delicious sauces of the Roman gastronomical tradition. Hot, with a strong and decisive flavour, it is made with organic tomatoes, hot chilli peppers from Calabria, freshly chopped garlic and extra virgin olive oil. An authentic and genuine recipe, it is the perfect sauce for penne.
Il ragù Bolognese:
A classic recipe from Bologna. An intensely flavoured sauce with a hint of spice, it is made with selected Italian organically farmed meat. Ideal served with tagliatelle, rigatoni, or fresh fettuccine, enjoy it with a sprinkling of Parmigiano Reggiano cheese.
A classic sauce from Roman culinary tradition. Delicious and slightly hot with a delicate aroma, this sauce is cooked with tomatoes and an exquisite and flavourful combination of seasoned organic cheek and belly from “brunette breed” pigs of Tuscany. It is divine with rigatoni, spaghetti or bucatini.
Il Ragù di verdure:
This sauce contains only selected fresh organic vegetables: aubergines, zucchini, and bell peppers with a tomato base. A simple recipe, with pure and natural ingredients, this sauce should be eaten with short pasta.
Pomodoro, basilico e capperi:
A tomato-based sauce with a strong Sicilian influence, thanks to intense scent of capers. Prepared with capers from the island of Salina, Aeolian islands, fresh basil from Campania and Puglia tomatoes. Light, fragrant, enveloping, a real “must” for caper lovers.
A traditional recipe that comes to us from Liguria, home of one of the world’s most popular and well-known cuisines. A deliciously basil aromatic sauce, made with organic ingredients: extra virgin olive oil, italian pine nuts, mature Parmigiano Reggiano and lots of fresh basil.