A sauce with the flavours and aromas of the Italian kitchen garden. We have chosen some typical vegetables of our region. The result is a sauce which treats the vegetables with respect, retaining their crisp texture and delicious flavour. A great Italian classic.
We have chosen typical vegetables from our region for La Dispensa di Amerigo’s tomato and vegetable sauce. Peas, courgettes, carrot and onion – the most common vegetables from our country kitchen gardens. The result, following a slow cooking process using the highest quality products, is a sauce which treats the vegetables with respect, retaining their crisp texture and delicious individual flavours. The tomato sauce ties all the ingredients together, for a winning result. A great Italian classic.
Our favourite way to serve our tomato sauce with garden vegetables is with cuttlefish. Clean 500 gr of small cuttlefish (4 servings). Cook them in extra virgin olive oil and salt to taste. Add two jars of sauce at the end of the cooking and heat together with the cuttlefish for a few minutes. Serve piping hot. Another option is to serve the sauce with “Dispensa di Amerigo” pasta. Ensure that pasta is not overcooked and that it remains “al dente”. Drain it and put it in a pan containing the previously warmed jar of sauce. Heat through quickly and serve.
(for 100g of product) tomato paste 80,4g, vegetables 23,4g (peas, carrots, zucchini, red and yellow peppers, Medicina golden onion), extra virgin olive oil, Cervia sea salt, sugar.
Produced according to the traditional recipe with a balance of pork and beef. You can recognise the aroma of every single ingredient used in this truly special sauce. Its richness is given by the long cooking time, which results in a strong and unique taste.
This sauce is made with Bovina Romagnola beef, a breed typical of the Apennines mountains. The Romagnola meat has a strong but well-balanced flavour, which is perfectly complimented by tomatoes from Emilia-Romagna and Cervia sea-salt.