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Creams&Sauces

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  • CALABRIAN HOT CHILI PEPPER PASTE

    The Calabrian chili is certainly the best known of those grown in Italy and is also the most well-liked since it perfectly combines spicy flavour with the aromatic one, ideal combination to enjoy the taste without “burning” the taste buds. This chili, ground and seasoned with oil, forms a thick sauce with intense flavour taht remind the traditional local recipes. Tips: for flavouring first and second courses, to enrich sauces and season vegetables. Excellent on bruschetta, rolls or sandwiches. Ideal on pizza, giving that touch of extra flavour.

     

    CODE SIZE  NW  PCS/CRT
    2132 jar 1060 950 g 6
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  • “DELIZIA” WITH BUTTER AND WHITE TRUFFLE

    An equilibrated condiment prepared with butter and pieces of fine white truffle. The white truffle is the king of the Italian truffles and its intense flavour is enhanced by the butter morbidity. Serving suggestions: in the preparation of pasta or rice, for flavouring sandwiches or canapés. To exalt the taste of truffle in the meat and roasts. 

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2108 jar 338 300 g 12
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  • “LA TARTUFATA” – DELICATE cream of champignon mushrooms and truffle

    Cream based on fresh champignon mushrooms, light and especially delicate both in truffle flavour and fragrance, persistent and characteristic. This cream is ideal to use cold, due to its high yield and low oil content. Suggestions: for any preparation in the kitchen, whether classic dishes or for a more sophisticated use, in savoury pastry or to give aroma to meat and roasts.

     

     

     

    CODE SIZE  NW  PCS/CRT
    1958 tin 1/2 EO 400 g 12
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  • “LA TARTUFATA” GOLD CHAMPIGNONS MUSHROOMS AND TRUFFLES SAUCE

    Thanks its mix of truffles (black truffle and white spring truffle) and its particular grinding (with pieces in evidence) this sauce can be used for preparing appetizers or flavouring meats, roasts and main dishes.

    The intense flavor of the two truffles present in this recipe, is a perfect combination for preparing pizzas and bruschetta.

    gold

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2109 jar 580 500 g 6
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  • “LA TARTUFATA” CLASSICA CHAMPIGNONS MUSHROOMS AND TRUFFLE SAUCE

    A sauce with the taste and intense, penetrating fragrance of the black truffle. Is an ideal condiment for the preparation of risotto and first courses, to give aroma to meat and roasts as well as preparing creams, stuffing, canapés. It works well in savour pastry and pizzas.

     

     

     

     

    CODE SIZE  N/W  PCS/CRT
    603 jar 580 500 g 6
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  • SCAMPI SAUCE

    An elegant sauce, ideal for preparing first courses or in flavouring second courses of fish and crustaceans. An excellent ingredient for enriching canapés, snacks or pizzas.

     

    CODE SIZE  NW  PCS/CRT
    666 jar 580 500 g 6
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  • LIVER SAUCE

    Made from chicken livers, processed and finished with extra virgin olive oil, capers and anchovies. Suitable for the preparation of the typical “Tuscan savoury toasts” as well as bruschetta and canapés.

    CODE SIZE  NW  PCS/CRT
    818 jar 580 500 g 6
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  • WILD FENNEL

    A cream based on fresh wild fennel collected at the Etna slopes, as in the purest of island traditions. A classic for the preparation of pasta with sardines, yet lends itself well to revisit and give delicate flavour to first courses, sauces based on fish or tasty pizzas.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2067 jar 580 520 g 6
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  • SAGE CREAM

    Obtained from processing only fresh sage leaves grown in the field. A thick aromatic cream, rich in the fragrances and flavours characteristic of this plant. A flavouring cream for cooking grilled or roasted meat, to create intricate seasonings or delicate sauces to accompany fish dishes or refined appetizers. Recommended for meats.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2058 jar 580 500 g 6
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  • ROSEMARY CREAM

    Obtained by grinding the rosemary leaves grown in the field. A thick very aromatic cream, rich in the fragrances and flavours characteristic of this plant. A flavouring cream for cooking grilled or roast meat preparations as well as flavouring first and second course dishes, or for refined appetizers.

    Recommended for meats.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2059 jar 580 500 g 6
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  • HOT RED SAUCE

    Sauce based on chopped vegetables, with chilli peppers, to obtain a flavourful hot cream.

    Suggestions: excellent with boiled meat, also to enrich canapés, savoury pastry, sandwiches.

     

    CODE SIZE  NW  PCS/CRT
    588 jar 1062 980 g 6
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  • MEDITERRANEAN SAUCE

    Sauce based on ground chilli peppers. Very hot, is ideal for preparing canapés, crostini and fillings. To be used to guarantee a spicy note to any dish.

    Gluten_free

     

     

     

    CODE SIZE  NW  PCS/CRT
    260 jar 1062 950 g 6
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  • SUNDRIED TOMATO SAUCE

    Sauce based on sundried tomatoes, minced and delicately spiced.

    Suggestions: ideal for bruschetta, fillings and to enrich sauces, sandwiches and savoury snacks.

    Gluten_free

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    896 jar 1062 910 g 6
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  • “GRAN TRIS” THREE VEGETABLES SAUCE

    Capsicum peppers, courgettes and aubergines make up this sauce, with oil.

    Suggestions: ideal in preparing bruschetta, garnishes and fillings, to give flavour to sauces and sandwiches or to accompany elaborate dishes.

    Gluten_free

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    895 jar 1062 910 g 6
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  • “APPETITOSA” SWEET & SOUR SAUCE

    Available in green (nine green vegetables) or red (based on carrots, onions and capsicum peppers).

    They are prepared with fresh chopped vegetables. Suggestions: traditionally served with boiled meat, but excellent with salamis or excellent ingredients for adding flavour to canapés, crackers and crusts of bread.

    Gluten_free

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    780 jar 1062 950 g 6
    781 jar 1062 950 g 6
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  • SWEET PEPPER SAUCE

    Based on sweet red peppers, this sauce is delicately aromatic, yet with an intense, fresh, determined taste.

    Suggestions: for savoury pastry, filling sandwiches, bruschetta and crusts of bread, for preparing first and second courses, topping pizzas and focaccias.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    663 jar 580 500 g 6
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  • Rocket (Arugula) sauce

    Made from fresh rocket leaves, it is used to prepare condiments for pasta, gravies, sauces and in giving fragrance to pizza and bruschetta.

    Gluten_free

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    1725 jar 580 500 g 6
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  • NETTLE SAUCE

    Prepared with fresh nettles, it is an excellent sauce for preparing pasta and risotto sauces or for making intriguing creams to use in filling sandwiches, canapés, savoury croissants. Excellent added to creams and gravy to accompany meat and fish.

    Gluten_free

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    1724 jar 580 500 g 6
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  • OLIVE PATÉ

    Available with either green or black olives. Made from select olives, stoned and minced, with the addition of olive oil, and lightly spiced.

    Suggestions: for preparing canapés, in savoury pastry, as filling for sandwiches, to finish and give aroma to first and second courses.

    Gluten_free

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    258 jar 1062 910 g 6
    259 jar 1062 910 g 6
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  • SUMMER TRUFFLE “CARPACCIO”

    Slices of prized black truffle, packed in extra virgin olive oil to complete and enrich creams and cuisine in general.

    Suggestions: as a garnish and finishing of first courses, escalopes and meat in general, as a flavouring and filling in salads, omelettes, bruschetta and pizzas.

    100Tartufo

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    816 jar 212 170 g 6
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