The amatriciana pasta is one of the signature recipes from the Italian region of Rome. Amatriciana sauce is made with few ingredients: pork cheek or bacon fried to the right point, skilfully blended with white wine and with the addition of tomato sauce. The result is an exquisite sauce with a balanced flavor. Amatriciana sauce. Few ingredients for this traditional sauce: bacon fried to the right point, skilfully blended with white wine and with the addition of tomato sauce. The result is an exquisite sauce with a balanced flavor
Ingredients: Tomato puree (105g used per 100g of finished product) (tomato, tomato juice, acidity regulator: citric acid), aged guanciale 18% (pork cheek, salt, pepper, preservatives: potassium nitrate, nitrite sodium), onion, extra virgin olive oil, sugar, salt, white wine, olive oil, black pepper, bay leaf.
Pairing and preparation: perfect for seasoning long or short durum wheat semolina pasta. Heat over medium heat by adding 3 tablespoons of cooking water and a drizzle of extra virgin olive oil.
200g glass jar
Storage: store in a cool and dry place. After opening, keep refrigerated and use within 72 hours.
Where it comes from:
This Sauce is produced by the laboratory of Davide Palluda in the north west of Italy, in Cuneo Piedmont.
Red wine, Chianti Classico or Montepulciano D’Abruzzo, Spaghetti or Bucatini Ingredients:
“Vitellone Bianco dell’Appennino Centrale PGI” Marchigiana breed beef 50%, pork meat, tomato pulp, vegetables (carrot, onion, celery), double concentrated tomato paste, sausage (pork, salt, pepper), extra virgin olive oil, wine, salt, pepper.
Best before end: see lower side of jar. Once opened keep refrigerated at +4° and use within 3-4 days.
Preservative free. Gluten free.Recipes:
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