FOOD ARTE
AMATRICIANA TOMATO SAUCE
This sauce, starting out from the Lazio countryside then became one of the most typical Roman dishes. The simplicity of the ingredients and the great taste of the sauce makes every time you eat the Amatriciana sauce a special event. Peeled tomatoes, a typical bacon-like cured meat made with pork’s cheek (Guanciale), carrot, celery, onions, extra virgin oil, salt. This sauce is ideal for a wide range of opportunities; Perfect with short pasta (penne e ziti rigati), and also suggested with rough surfaced long pasta (spaghetti, bucatini).
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Additional information
| Weight | 0,335 kg |
|---|---|
| Dimensions | 6,5 × 6,5 × 8 cm |
| Ingredients | Tomato pulp 67%, bacon (EU) 15%, concentrade tomato paste, extra virgin olive oil, salt, onion, sugar, wine vinegar, garlic, chili pepper, acidity regulator: E575. |
| Recipe | Cook the pasta (best with bucatini, spaghetti or rigatoni) and add the amatriciana sauce, sprinkle with Parmesan or Pecorino cheese and serve. |
| Curiosity | Tomatoes typically ripen during the summer, and are refreshing and rehydrating. They contain good levels of vitamin A, potassium and mineral salts. Another important element contained by tomatoes is lycopene an anti-oxidant and anti-inflammatory element that is also extremely useful in protecting against cholesterol. Red chili contains vitamin C useful for curing flu and colds and also has anti-oxidant properties that help blood circulation and it is traditionally believed to be a natural aphrodisiac. |
| Seasonality | Summer |
| Gross weight | 335 g. / 11.8 oz. |
| Net weight | 180 g. / 6.3 oz. |
| Shelf life | 24 months |
| Reg |
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