The sauce is made with Italian tomatoes San Marzano grade. The tomatoes are simply blanched, peeled and mashed. Subsequently, only with the addition of salt are cooked. Once possessed the sauce, and added a fresh basil leaf, the jar is pasteurized to ensure quality and freshness over time.
Sfizio d'Autore di Salvatore Sorrentino
Sfizio d'Autore sauces are prepared by the skilful craftsmanship by chef Salvatore Sorrentino, who acts as the chef profession for over 25 years. He worked in various regions of Italy, alongside prestigious Chef from whom he learned techniques, tips and culinary secrets. His artisanal sauces, combined with other products of the Italian food tradition, and cooked products in the workshop of Seventh Pescantina (VR). The chef sends to sauces taste the same and the same quality of the dishes prepared in the restaurant. As? It makes the joke for fried, add the basil leaves, cut with a knife vegetables and then with mastery of the kitchen in his pots.
Tips of Use
Pour into a pan, the whole sample and boil gently. Add to the sauce 2 tablespoons of the pasta cooking water. When cooked, drain the pasta and stir-fry with the sauce. To taste, add a sprinkling of grated Grana Padano. To get a good result to respect the portions: the dough 90 grams and 80 grams rice.