Cucina Antica - specialità italiane - condimenti per pasta

salsa arancia

Sweet ‘n’ sour sauces

Orange Sauce

200 g n.w. glass jar

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

Orange pulp (32%), sugar, onion (26%), wine vinegar, rice starch, lemon juice, salt, antioxidant: ascorbic acid, mustard, spices.
Recommended recipe

(for 4-5 people):

400 g perch fillet

100 g white wine

50 g vinegar

80 g Orange Sauce


lemon juice


whole black pepper


extra virgin olive oil

vegetables cut julienne style: 50 g celery, 50 g carrot, thyme and bay leaf




Marinate the fillets for 1 hour with the white wine, a spoonful of extra virgin olive oil, pepper, cloves, lemon and thyme.

Soften the julienned vegetables with the oil, salt and vinegar and allow to evaporate.

Add the Orange Sauce and cook for a few minutes.

Remove the perch filets from their marinade, dry them and dip them in flour.

Gradually add all the marinade and allow to evaporate.

Once cooked, add the vegetable sauce.

Serve very hot.



PRICE EUR 3.70 3.14