Small, top quality artichokes, left whole or cut in two. Stripped of the hard leaves and sautéed with oil, garlic, parsley and a splash of vinegar. The whole artichokes are mainly recommended for use as a starter or side dish, and the split artichokes for pizzas, panini, sandwiches and tarts. If you want to savour them a different way, drain off the oil, dip in flour, then egg, then breadcrumbs. Fry in a generous amount of hot oil and you get a tasty morsel for a starter or aperitif.
Arrabbiata sauce is ideal for penne or short ribbed pasta.
Add freshly chopped parsley and a drizzle of extra virgin olive oil.
Typical italian sauce, can be used for bruschettas or for all recipes requiring tomato to give a fuller flavour.
If you want, you can use it with borlotti beans to make a tasty dip or with Mexican black beans for tortillas.
We are the only ones whose carbonara contains egg.
Thanks to its creamy texture, even when heated the egg inside doesn’t cook anymore and go like scrambled egg.
It is used mainly as a pasta sauce (excellent with spaghetti, ideal with long semolina pasta).
Before putting on the pasta it needs heating in a frying pan for about 1 minute.
Then it needs diluting with the cooking water or some milk.
Other uses: for pizza, crostoni, vol-au-vents. We recommend using the product before cooking (for pizza) or heated up (for crostoni or vol-au-vents).
Can be combined with cheese, cream, peas and oregano.
Sweet ‘n’ sour Borettane onions cooked in balsamic vinegar of Modena and extra virgin olive oil. Excellent either hot or cold as a starter or an aperitif. They are also used in buffets or as a side dish for recipes with balsamic vinegar, such as cutlets or fillets. We can heat them up with their preserving liquid until it dries out to obtain a caramellised side dish. Also excellent eaten with grilled or boiled meat or with fish.
From the traditional recipe, Pesto alla Genovese is prepared with small leaves of fresh Genoa variety basil so it doesn’t taste bitter. Typical sauce for dressing trofiette and tagliolini pasta. We recommend cooking the pasta with diced potato and chopped beans. Ideal as a sauce for egg and semolina pasta as well as potato gnocchi. Excellent for adding flavour to tomato sauces or cold pasta dishes, or spread on crostoni or bruschettas, or to give more taste to raw or baked tomatoes, boiled potatoes, or to accompany soft cheese.
Pomodorina sauce is prepared with the best fresh tomatoes processed at the height of the season and the varieties of vegetables used give the product a homemade taste.
Ready sauce excellent for pasta and rice dishes, but also ideal for crostini, pizzas, bruschettas, for sauces in main courses and stews and where a tomato sauce is required.
This italian tomato sauce excellent if combined with pesto which gives it a very fresh and summery taste.
Typical product of southern Italy, it stands apart from the rest thanks to its bright red colour which means the tomatoes have been dried in the southern sun and are brought back inside at nightfall to prevent the smokiness caused by dew and damp. As they are not dried in a drying house, they are softer on the palate and tastier. They can be used as a starter, or we can chop them up to use in pasta dishes, perhaps adding a drizzle of olive oil, basil, oregano, capers and a bit of tomato sauce. We can use them in panini or sandwiches, by adding mayonnaise or soft cheese and mixing in a mixer or food processor. A quick, fancy idea for your aperitifs. Take a small mozzarella, wrap it in a sun-dried tomato, and fasten with a toothpick. Dress with a drizzle of extra virgin oil and a light sprinkling of oregano.
Can also be used to make special, tasty mini pizzas.