The Mediterranean taste of our Puttanesca Sauce will astound even the most refined palates. Olives, capers and tomato sauce combined with extra-virgin olive oil to create a product with the finest flavour that can be used in any dish.

INGREDIENTS

Tomato puree, black olives 6,8%, extra virgin olive oil, capers 2,7%, anchovies 2,0%, garlic, parsley, sea salt, hot pepper.

For best results, serve our Amatriciana Sauce with your preferred shape of “al dente” pasta made from durum wheat semolina. Just heat the sauce on a low heat in a non-stick pan and stir in the pasta as soon as it is cooked. Crumble over some crispy fried pork cheek to add a final touch before serving.

INGREDIENTS

Tomato pulp, cured pork jowl 29% (pork throat, salt, spices, natural flavourings), peeled tomatoes, tomato puree, extra virgin olive oil, onion, sea salt, chili pepper. After opening, keep refrigerated. GLUTEN-FREE.

Our Cacio e Pepe sauce has a strong and yet refined taste. You can create an excellent meal in just a few minutes by warming it gently and then pouring it onto cooked pasta.

INGREDIENTS: Water, pecorino romano DOP cheese 45%, pecorino cheese 8,9%, emulsifying salts: sodium citrate; black pepper 0,5%. After opening, keep refrigerated. GLUTEN-FREE.

Our Bolognese Ragù Meat Sauce "Historical version" – is prepared according to the ancient Bolognese recipe. The cooking has to be long and over a low heat to retain all the flavours of the different ingredients. We use only select cuts of beef, a little tomato sauce and the classic mixture of vegetables: celery, carrots and onions. 

Ingredients: beef 36,3%, tomato puree, bacon, onions, carrots, celery, extravirgin olive oil, tomato paste, sea salt. After opening, keep refrigerated. GLUTEN-FREE.

Our Bolognese Meat Sauce"Historical version" is ideal to make a traditional polenta. When the polenta is almost cooked, warm a jar of sauce in a bain-marie – a 200-gram jar is enough for 2 or 3 portions. Serve the polenta with the meat sauce and grated Parmesan on top

The Sauce with Culatello is made using one of the most famous cured meats from the province of Parma. A tasty sauce but at the same time accompanied by sweet notes, ideal for your greedy meals. 

INGREDIENTS: Tomato puree, culatello 17% (pork, salt, pepper, garlic), raw ham 10% (pork leg, salt), milk, cream, extra virgin olive oil, celery, carrot, onion, double tomato concentrate, butter , sea salt from Cervia. Origin of the tomato: Italy. After opening, store in the refrigerator. GLUTEN FREE.

The ready-to-use sauce with Culatello is easy to use. Also excellent to accompany an appetizing homemade Polenta.

Gourmand and rich, our Sauce with Onion and Sausage is made combining native ingredients from our region. Our tomato "passata" offers the ideal balance between acidity and sweetness, the golden onion from Medicina (a small village near Bologna) and Italian sausage give flavour and personality to this sauce. 

INGREDIENTS: Tomato pulp, golden onion 34,1%, fresh sausage 20,6% (pork meat, salt, spices, wine), extravirgin olive oil, sea salt. After opening, keep refrigerated. GLUTEN-FREE.

Tomato Sauce with (chopped) Fried Eggplant is a typical recipe of the south-eastern part of Sicily. The recipe calls for a few simple ingredients, for which, it is necessary that each of them should be good quality. For this recipe, in order to obtain the best results, we have selected the basic material among our local excellences.

Ingredients: Tomato sauce, eggplant, Frantoi Cutrera extra virgin olive oil, onion, salt, sugar cane, basil, chili pepper. Acid: citric acid;

Heat for two minutes. Perfect for all types of pasta (macaroni, paccheri, busiate, tagliatelle).

The tasty sauce with Sicilian capers

A simple and genuine sauce, made with the highest quality ingredients, such as Sicilian capers and tomatoes and fine tuna.

Perfect on pasta as it is. Perfect on busiate and spaghetti n.3 . We recommend completing the dish with fresh mint leaves.

Tomato sauce with Anchovies and Wild Fennel is the result of a traditional Mediterranean recipe, that comes from the meeting of anchovies with the tomato sauce, all seasoned with garlic, wild fennel, almonds and Frantoi Cutrera extra virgin olive oil.

Ingredients: Tomato sauce, Anchovies, Frantoi Cutrera extra virgin olive oil, wild fennel, onion, almonds, salt, sugar, garlic , chili pepper. Acid: citric acid;

Heat for two minutes. Perfect for all types of pasta (spaghetti, paccheri, busiate). We suggest to complete the dish with some toasted readcrumbs.

Capuliatu Pesto is a traditional Sicilian recipe, that comes from the grinding of sundried tomatoes, all seasoned with parsley, extra virgin olive oil and other spices.

Ingredients: Sun dried tomatoes, tomato sauce, Frantoi Cutrera extra virgin olive oil, sugar, salt, parsley, oregano, chili pepper;

Perfect as starter or side dish. Excellent on the hot toasted bruschetta.

A crunchy and tasty pesto

This typical Sicilian recipe is obtained with two of the most distinctive ingredients of our cuisine: pistachio and almond, bound together by the "Cosacavaddu" cheese, typical of the Iblei Mountains. A pesto with a sweet and delicate flavor and a fresh and aromatic scent.

Excellent as an appetizer on bruschetta or crostini and to season first courses, pizzas, savory pies and meat-based second courses (such as pork loin and roast).

Pesto & Bruschetta with wild fennel is a traditional recipe of the south-estern Sicily, excellent to season the bruschetta or pasta. It comes from the perfect combination of Sicilian tradition and ingredients.

Ingredients:Tomato sauce, sun dried tomato, Frantoi Cutrera extra virgin olive oil, wild fennel, sugar, almonds, oregano, chili pepper, salt.

Great for bruschetta and also for pasta (trofie, penne, casarecce) or second courses;