Sauces, Condiments page 2

Venison ragout prepared according to an old mountain recipe without tomato. Enhanced by a fresh sauté of vegetables and herbs. It is an excellent condiment for first courses. Excellent for the preparation of delicious game croutons.

Habanero Chocolate 106 ml. - L'albero dei golosi

Ragout with sausage 212 ml. - Mariolino Sughi

Ready-to-use deer ragout. We recommend adding spices to taste.

Peperonata cooked according to a traditional Piedmontese recipe with large chunks of fresh yellow and red peppers, onion and tomato pulp. Excellent as a hot side dish. Ideal for stuffing pizzas, sandwiches and bruschettas.

Cream with Taggiasca olives as a base, in pure olive oil. Excellent on bread or pasta.

Aji Lemon Drop 106 ml. - L'albero dei golosi

Tomato sauce amaticiana 314 ml. - Mariolino Sughi

Trinidad Moruga Scorpion 106 ml. - L'albero dei golosi

Pepper cream 130 gr. - Ranise

Caponata made with aubergines, tomatoes, pine nuts, black olives, celery and onion. Excellent side dish for fish and meat.

Habanero Yellow 106 ml. - L'albero dei golosi

Cream with nuts as a base, pure olive oil and Grana Padano. Excellent with pasta.

Selected wild boar meat, processed according to a traditional recipe without tomato. Complete with sautéed oil, fresh vegetables and a splash of wine, it is a succulent condiment for first courses and ideal for stuffing croutons.

Porcini mushroom cream obtained a very fine grinding of the product and cooked with fresh herbs. A condiment for first courses, a base for soups and a filling for pizzas, focaccias, bruschettas and savoury pastries.

Sauce made with tomato, basil, garlic, walnuts and Grana Padano cheese. Ideal for seasoning pasta

Cream with green olives as a base, in pure olive oil. Excellent on bread or pasta.

Thai Orange 106 ml. - L'albero dei golosi

Dinamite Pugliese Spicy Condiment 270 gr. - Gustose tradizioni

Classic guacamole sauce made avocado, green peppers, oil, onion, tomato pulp, lemon juice, herbs, spices and a pinch of chilli. Thanks to the delicate flavour of the avocado, this particular sauce lends itself very well to being used as a filling for meat and fish dishes and combined with aperitifs and finger food of all kinds.

Rocket cream with extra virgin olive oil and salt. Excellent on fish and salads.

Cream of minced champignons, with the addition of binachetto truffle, scorzone and fresh herbs.

Rucola cream 130 gr. - Ranise

Traditional recipe for Bolgnese ragout, however, prepared only with beef, sautéed carrots, celery and onions with the addition of tomatoes.

Tomato sauce, onion, carrots, celery and salt. Classic sauce for pasta

Cime di rape e acciughe 190 gr. - Voglia di Puglia

Typical Ligurian condiment, made ground walnuts, olive oil and parmesan cheese. Excellent for first courses; it is a valid base for croutons, pizzas, bruschettas and savoury pastries.

Pumpkin cream prepared according to an old Mantuan recipe. Ideal for risotto, pumpkin gnocchi, filling for tortelli and other first courses. Also excellent for filling pizzas, cakes and pastries.

Creamy condiment made with fresh asparagus tips, oil and herbs. Ideal for seasoning pasta, for creaming risottos, stuffing and soups, for filling pizzas, focaccias, bruschettas and all savoury pastries.

Creamy condiment made with fresh asparagus tips, oil and herbs. Ideal for seasoning pasta, for creaming risottos, stuffing and soups, for filling pizzas, focaccias, bruschettas and all savoury pastries.

Cream made selected green olives mixed with olive oil. Ideal for seasoning first courses and as a classic filling for sandwiches, focaccia, savoury snacks or meat rolls.