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Made from fresh ingredients, these intense sauces are enough for a pound of pasta or can be extended by adding equal amounts of olive oil to the sauce. Rustichella d' Abruzzo concentrated sauces can also be used as savory spreads.
Arugula Sauce:
This unique Umbrian sauce is as successful in traditional Italian recipes as it is for the modern table. Made with arugula, extra virgin olive oil, almonds, vinegar, capers, anchovies, garlic, salt, sugar, and spices.
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Basil Paste:
Basil, extra virgin olive oil, salt, and wine vinegar.
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Pesto Sauce:
Basil, extra virgin olive oil, pine nuts, Parmigiano-Reggiano cheese, garlic, and wine vinegar.
135 g (4.8 oz) or 1.5 kg (3.3 lb)
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Red Pepper Sauce:
Bursts with the flavor of roasted red peppers, olive oil, cashew nuts, garlic and wine vinegar. Fancy Food Show Award Winner
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Red Pesto Sauce:
Delicious mixture of sun-dried tomatoes, basil, walnuts, pinenuts, extra virgin olive oil, Parmigiano-Reggiano cheese, salt, and spices.
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Sage Pesto:
Made with sage and extra virgin olive oil, this pesto is perfect with grilled fish or meat and is a delightful addition to seasonal soups and crostini.
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Salsa Verde:
This is not a pasta sauce. Commonly used atop fish or crostini, or as a pasta salad dressing. A delicious blend of parsley, capers, garlic, cashew nuts, olive oil, anchovies, and vinegar.
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