Rediscover the great flavour of a freshly cooked Italian sauce.

As specialists in tomato sauce, we take great care to ensure our consumers have an exceptional Italian culinary experience. All our sauces are made from 100% seasonal tomatoes grown in the field.

Our family recipes are 100% natural with no added sugar. 

Pomodoro   Fresh tomatoes (93%), Extra Virgin Olive Oil, Basil, Garlic, Salt, Pepper.  An extra-light Sicilian recipe made with fresh tomatoes.   How to do it better :  Cook wtih  spaghetti or penne rigate.  Sprinkle with Parmigiano Reggiano.

Pomodoro

Fresh tomatoes (93%), Extra Virgin Olive Oil, Basil, Garlic, Salt, Pepper.

An extra-light Sicilian recipe made with fresh tomatoes.

How to do it better : Cook wtih spaghetti or penne rigate. Sprinkle with Parmigiano Reggiano.

Bolognese   Tomatoes (71%), Beef Meat (14%), Onions, Carrots, Celery, Extra Virgin Olive Oil, Salt, Basil, Garlic, Pepper.  A delicious Bologna recipe, loved for its sophistication among the Italian nobility since the 18th century. Exceptional products perfectly cooked.   How to do it better :  Cook with  spaghetti or fusilli.  Sprinkle with Parmigiano Reggiano.

Bolognese

Tomatoes (71%), Beef Meat (14%), Onions, Carrots, Celery, Extra Virgin Olive Oil, Salt, Basil, Garlic, Pepper.

A delicious Bologna recipe, loved for its sophistication among the Italian nobility since the 18th century. Exceptional products perfectly cooked.

How to do it better : Cook with spaghetti or fusilli. Sprinkle with Parmigiano Reggiano.

Arrabbiata   Tomatoes (90%), Extra Virgin Olive Oil, Carrots, Onions, Basil, Salt, Chili 0,1%, Garlic, Pepper.  A roman recipe which literally translates to “to be angry”.   How to do it better :  Cook with  penne rigate or linguine.  Sprinkle with Parmigiano Reggiano.

Arrabbiata

Tomatoes (90%), Extra Virgin Olive Oil, Carrots, Onions, Basil, Salt, Chili 0,1%, Garlic, Pepper.

A roman recipe which literally translates to “to be angry”.

How to do it better : Cook with penne rigate or linguine. Sprinkle with Parmigiano Reggiano.

Norma   Tomatoes (82%), Eggplants (12%), Onions, Olive Oil, Basil, Salt, Garlic, Chili, Pepper.  A Sicilian tomato sauce with aubergines, inspired by Bellini’s eponymous opera, that warms the vocal chords and charms the taste buds!   How to do it better :  Cook with  s  paghetti or fusilli.  Sprinkle with Parmigiano Reggiano.

Norma

Tomatoes (82%), Eggplants (12%), Onions, Olive Oil, Basil, Salt, Garlic, Chili, Pepper.

A Sicilian tomato sauce with aubergines, inspired by Bellini’s eponymous opera, that warms the vocal chords and charms the taste buds!

How to do it better : Cook with spaghetti or fusilli. Sprinkle with Parmigiano Reggiano.

Puttanesca   Tomatoes (87%), Olives (8%), Extra Virgin Olive Oil, Salt, Capers, Garlic, Chili, Basil.  This recipe with character was born on the island of Ischia. Legend has it that its aroma excited Neapolitan men. A great classic in Italian gastronomy, enjoyed since the 19th century.   How to do it better :  Cook with  penne rigate or spaghetti.  Sprinkle with Parmigiano Reggiano.

Puttanesca

Tomatoes (87%), Olives (8%), Extra Virgin Olive Oil, Salt, Capers, Garlic, Chili, Basil.

This recipe with character was born on the island of Ischia. Legend has it that its aroma excited Neapolitan men. A great classic in Italian gastronomy, enjoyed since the 19th century.

How to do it better : Cook with penne rigate or spaghetti. Sprinkle with Parmigiano Reggiano.

Pesto   Basil (24%), Extra Virgin Olive Oil (58%), Pine Nuts (9%),  Parmigiano Reggiano DOP (5%) , Garlic, Wine Vinegar, Salt.  The inimitable Pesto alla Genovese contains 2⁄3 of fresh basil”   How to do it better :  Cook with  penne rigate or linguine.  Sprinkle with Parmigiano Reggiano.  Quick trick: in a salad bowl away from the heat, dilute the pesto with a small amount of the pasta cooking water, which is full of starch. Once the pasta is cooked, add it to the salad bowl, mix together and serve immediately.

Pesto

Basil (24%), Extra Virgin Olive Oil (58%), Pine Nuts (9%), Parmigiano Reggiano DOP (5%), Garlic, Wine Vinegar, Salt.

The inimitable Pesto alla Genovese contains 2⁄3 of fresh basil”

How to do it better : Cook with penne rigate or linguine. Sprinkle with Parmigiano Reggiano.

Quick trick: in a salad bowl away from the heat, dilute the pesto with a small amount of the pasta cooking water, which is full of starch. Once the pasta is cooked, add it to the salad bowl, mix together and serve immediately.

Pesto Rosso   Extra Virgin Olive Oil (36%), Tomato pulp (34%), Sundried Tomatoes (10%),  Parmigiano Reggiano DOP (5%) , Pine Nuts, Basil, Garlic, Salt, Chili.  The original pesto rosso made with sundried tomatoes.   How to do it better :  Cook  penne rigate or fusilli.  Sprinkle with Parmigiano Reggiano.

Pesto Rosso

Extra Virgin Olive Oil (36%), Tomato pulp (34%), Sundried Tomatoes (10%), Parmigiano Reggiano DOP (5%), Pine Nuts, Basil, Garlic, Salt, Chili.

The original pesto rosso made with sundried tomatoes.

How to do it better : Cook penne rigate or fusilli. Sprinkle with Parmigiano Reggiano.

Pesto al Limone   Basil (31%), Olive Oil (47%), Pine Nuts (14%), Sicilian Lemon Zest (6%), Garlic, Salt.  The inimitable Pesto alla Genovese with 85g of fresh basil for 135g of pesto.   How to do it better :  Cook with  penne rigate or linguine.  Sprinkle with Parmigiano Reggiano.  Quick trick: in a salad bowl away from the heat, dilute the pesto with a small amount of the pasta cooking water, which is full of starch. Once the pasta is cooked, add it to the salad bowl, mix together and serve immediately.

Pesto al Limone

Basil (31%), Olive Oil (47%), Pine Nuts (14%), Sicilian Lemon Zest (6%), Garlic, Salt.

The inimitable Pesto alla Genovese with 85g of fresh basil for 135g of pesto.

How to do it better : Cook with penne rigate or linguine. Sprinkle with Parmigiano Reggiano.

Quick trick: in a salad bowl away from the heat, dilute the pesto with a small amount of the pasta cooking water, which is full of starch. Once the pasta is cooked, add it to the salad bowl, mix together and serve immediately.

Pizza Margherita   Tomates (89%), Huile d’Olive Extra Vierge, Basilico Genovese (4%), Sel, Origan (0,8%).   Originaire de Naples, la Pizza Margherita fut créée au 19ème siècle par Raffaelo Esposito en l’honneur de la reine Marguerite de Savoie qui, malgré son statut royal, montra son intérêt pour ce plat populaire. Cette sauce idéale pour vos accompagner vos pizzas mais aussi vos pasta.   How to do it better :   A mettre directement sur votre base à Pizza, seul ou agrémenté de ce qu’il vous plairas  Plus qu’à passer au four et vous voilà Pizzaiolo!

Pizza Margherita

Tomates (89%), Huile d’Olive Extra Vierge, Basilico Genovese (4%), Sel, Origan (0,8%).


Originaire de Naples, la Pizza Margherita fut créée au 19ème siècle par Raffaelo Esposito en l’honneur de la reine Marguerite de Savoie qui, malgré son statut royal, montra son intérêt pour ce plat populaire. Cette sauce idéale pour vos accompagner vos pizzas mais aussi vos pasta.

How to do it better :

A mettre directement sur votre base à Pizza, seul ou agrémenté de ce qu’il vous plairas

Plus qu’à passer au four et vous voilà Pizzaiolo!

Pizza Funghi    Tomates (92%), Huile d’Olive Extra Vierge, Cèpes séchés (boletus edulis et rel. Groupe) (2,5%), Sel, Persil (0,4%), ail.  Faites avec de délicieux cèpes, i porcini, notre sauce Funghi, qui signifie champignon en italien, relèvera parfaitement vos pizzas Reine. Cette Pizza fut créer par Raffaelo Esposito au 19ème siècle pour Hélène de Monténégro, l'épouse du prince de Naples  Cette sauce est idéale pour accompagner vos pizzas mais aussi vos pasta.   How to do it better :   A mettre directement sur votre base à Pizza, seul ou agrémenté de ce qu’il vous plairas  Plus qu’à passer au four et vous voilà Pizzaiolo!

Pizza Funghi


Tomates (92%), Huile d’Olive Extra Vierge, Cèpes séchés (boletus edulis et rel. Groupe) (2,5%), Sel, Persil (0,4%), ail.

Faites avec de délicieux cèpes, i porcini, notre sauce Funghi, qui signifie champignon en italien, relèvera parfaitement vos pizzas Reine. Cette Pizza fut créer par Raffaelo Esposito au 19ème siècle pour Hélène de Monténégro, l'épouse du prince de Naples

Cette sauce est idéale pour accompagner vos pizzas mais aussi vos pasta.

How to do it better :

A mettre directement sur votre base à Pizza, seul ou agrémenté de ce qu’il vous plairas

Plus qu’à passer au four et vous voilà Pizzaiolo!

Our salse are cooked with our pasta.