Cucina Antica - specialità italiane - condimenti per pasta

Tripe it is a product ready to heat up and serve with a sprinkling of grated parmesan or accompanied by polenta or chunks of boiled potatoes. As well as for a main course, we can also use it with a vegetable minestrone, or for preparing soup or risotto. To make a stew, add a bit of tomato.

Typical product of southern Italy, it stands apart from the rest thanks to its bright red colour which means the tomatoes have been dried in the southern sun and are brought back inside at nightfall to prevent the smokiness caused by dew and damp. As they are not dried in a drying house, they are softer on the palate and tastier. They can be used as a starter, or we can chop them up to use in pasta dishes, perhaps adding a drizzle of olive oil, basil, oregano, capers and a bit of tomato sauce. We can use them in panini or sandwiches, by adding mayonnaise or soft cheese and mixing in a mixer or food processor. A quick, fancy idea for your aperitifs. Take a small mozzarella, wrap it in a sun-dried tomato, and fasten with a toothpick. Dress with a drizzle of extra virgin oil and a light sprinkling of oregano.

It is a slightly spicy sweet 'n' sour sauce made using chopped orange pulp from Italian oranges, similar to a mustard. It is excellent for accompanying boiled meat, but it can also be used for fish (also fatty fish like eel, mackerel and sardines).

Gluten-free product