The best sauce: the different varieties
Tomato sauce is one of the most famous Italian specialties in the world.

tomato sauce, be it in the form of fine passata or peeled tomatoes; used to season many dishes: pasta, ravioli, risotto, lasagne, pesto and sauces of all kinds.

Let’s take a closer look at some of the best tomato varieties for sauces.

DATTERINO: the cherry tomato with a dense pulp
Another particularly sweet tomato is the Datterino; so called because it has an elongated, oval shape. Datterino tomatoes grow in clusters like fishbones; have a thin skin, few seeds and are rich in minerals and vitamins. Besides these qualities that make it a highly recommended tomato; Both in terms of taste and nutritional value, the Datterino tomato has a very dense and not very watery pulp, which allows the preparation of tasty and compact sauces.

CILIEGINO: the cherry tomato from southern Italy
This tomato variety that prefers a warm, temperate climate; is mainly grown in the regions of southern Italy, especially Sicily, and is therefore also known as the Pachino tomato. The cherry tomato is divided into several sub-varieties: Pepe, Lilliput, Gold Nugget, Tondino, Chipano, Small Fry, Suncherry.

What they all have in common is their small size, round shape and sweet taste. The reason why this tomato is so good for sauces; is that, unlike many other tomato varieties, it cooks in a short time and does not need any added sugar during preparation.

What is pâté good for?
Pâté, a French term derived from pate (i.e. pie); is actually a pie, a preparation of meat, fish or vegetables; which is usually served cold and mainly as a condiment.

How many types of Patè are there?

The animal pies listed in the cookbooks are varied: there is eel pie, salmon pie, veal pie; ham pie, chicken pie, pigeon pie; Guinea fowl pate, pheasant pate, rabbit pate and foie gras, the famous fois gras.

How do you eat pâté?
For tasting, it is best consumed at room temperature. In France, foie gras is generally eaten cold as a first course, especially at dinner parties. The whole pie is not spread;s but eaten sliced with a knife and fork and served with good bread.

 

 

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    • Basil pesto genovese with white truffle
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      • Basil pesto genovese with white truffle

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      • Basilukum Pesto "genovese" with white truffle is a variation of the classic Pesto genovese, a cold sauce made with fresh basil, cheese, pine nuts, garlic and olive oil. The white truffle pesto also contains pieces of truffle, which give the pesto an intense and spicy flavor. Quantity: 80g Ingredients: Olive oil, basil Genovese D.O.P. 25%, cashews, extra virgin olive oil, salt, pine nuts, white truffle (Tuber Magnatum Pico) 0.1%, flavor. Nutritional information: Energy 602 Kcla, fat 60g, of which saturated 9g, carbohydrates 8,3g, of which sugar 3g, protein 5,8g, salt 3,3g
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    • Nduja from Spilinga piece ca.450g
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      • Nduja from Spilinga piece ca.450g

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      • The Nduja from Spilinga (Calabria) is a spicy salami obtained from the lard from the lower belly, the meat of the shoulder and thigh, all flavored with Calabrian red chili, naturally dried, which gives the Calabrese Nduja its typical fiery red color and unmistakable taste. The 'Nduja mixture consists of pork fat, pork, salt and chili. Ingredients: Italian pork (60%), Calabrian chili pepper (34%), salt (3%), sunflower oil (3%). Ideal for all dishes, first and second courses. Pizza, focaccia, pitta, pasta, risotto, paella, burgers, sandwiches, meatballs, vegetables, delicious on all kinds of chicken or roast. Quantity: approx. 450 g
    • Pachino tomato sauce IGP
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      • Pachino tomato sauce IGP

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      • The sauce is prepared from Pachino tomatoes by slow cooking. Can be used in a variety of ways in Italian cuisine, with pasta dishes, on pizza dough and with meat and fish dishes.  
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      sea-salt
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      • sea-salt

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      • The sea salt IGP from Trapani is a purely natural product: it is obtained without additives, bleaching agents, preservatives or anti-caking agents, making it a particularly pure salt and therefore very appreciated by the Italian and European canning industry.  
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    • Pistachio pesto from Sicily
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      • Pistachio pesto from Sicily

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      • ingredients Pistachios 60% , sunflower seed oil, iodized salt. Quantity: 190g Nutrition Facts List Average values per 100 g of the product: energy value 711 kcal/2974.8 kj, total fat 67 g, saturated fat 7.1 g, carbohydrates 10 g, of which sugar 2.9 g, protein 20 g, dietary fiber 1 g, sodium < 1.0 g. May contain traces of other nuts.
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      Nduja from Spilinga – Spicy spread salami
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      • Nduja from Spilinga – Spicy spread salami

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      • The Nduja from Spilinga (Calabria) is a spicy salami obtained from the lard from the lower belly, the meat of the shoulder and thigh, all flavored with Calabrian red chili, naturally dried, which gives the Calabrese Nduja its typical fiery red color and unmistakable taste. The 'Nduja mixture consists of pork fat, pork, salt and chili. Ingredients: Italian pork (60%), Calabrian chili pepper (34%), salt (3%), sunflower oil (3%). Ideal for all dishes, first and second courses. Pizza, focaccia, pitta, pasta, risotto, paella, burgers, sandwiches, meatballs, vegetables, delicious on all kinds of chicken or roast. Quantity: 180 g
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