Cucina Antica - specialità italiane - condimenti per pasta

We are the only ones whose carbonara contains egg.

Thanks to its creamy texture, even when heated the egg inside doesn't cook anymore and go like scrambled egg.

It is used mainly as a pasta sauce (excellent with spaghetti, ideal with long semolina pasta).

Before putting on the pasta it needs heating in a frying pan for about 1 minute.

Then it needs diluting with the cooking water or some milk.

Other uses: for pizza, crostoni, vol-au-vents. We recommend using the product before cooking (for pizza) or heated up (for crostoni or vol-au-vents).

Can be combined with cheese, cream, peas and oregano.

Gluten-free product

Meat sauce prepared with top quality meat (shoulders or leg), ideal as a topping for pasta dishes prepared with long egg or semolina pasta, but also excellent for polenta and crostoni. Goes well with sautéed porcini or honey mushrooms.

Gluten-free product

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