Been to Il Sugo all'Aglione? We worked on it a lot but we finally went into production with the new sauce exclusively for Fratelli Rocchi.
Aglione sauce. It is the perfect sauce for Spaghetti in full Tuscan style.
How many pasta dishes have we prepared in our life? How many have we tasted? How many sauces of how many restaurants have we tried? More than a lot. This comes precisely from the project of developing one of the apparently simpler but incredibly complex sauces to make if you want to achieve the perfect balance for an Italian palate.
Aglione is a recent rediscovery of a garlic, produced in Tuscany, the size of an orange and with a very delicate flavor, more delicate than traditional garlic. It fits perfectly with spaghetti.
To prepare the garlic sauce, we used only basic ingredients of Tuscan cuisine: extra virgin olive oil, garlic and tomatoes that recall the sunny Tuscan countryside.
Spaghetti all'aglione is a simple first course to prepare, very tasty, genuine and savory.
The sauce we have prepared may not be perfect but it is something that is very close.
Look at the production of our Federico, the chef in the laboratory.
As you can see, the production is small and each step is completely artisanal, so hurry up, we can produce a little sauce every day.
Minimum purchase one pack.
INGREDIENTS:
Pulp of tomato 94%
Aglione 4% (Tuscan origin)
Evo oil
salt
pepper
NUTRITIONAL VALUES FOR 100 GR:
Energia/Energy/Brennwert /Energie135 kJ / 32,22 kcal
Grassi/Fat/Fett /Vet1,02 g
di cui acidi grassi saturi/
of which saturated fatty acids/
davon gesättigteFettsäuren/
Vaarvan verzadigde zuren 0,32 g.
Carboidrati/Carbohydrates/
Kohlenhydrate/Koolhydraten 7,15 g
di cui zuccheri/of which sugars/davon Zucker/
Vaarvan suikers 2,91 g.
Proteine/Proteins/Eiweiß/Eiwitten 2,94 g.
Sale/Salt/Salz/Zout 0,53 mg.
Fibre Alimentari/Fibre/Vezels 1,93 g.
TRY ME WITH:
the spaghetti Fratelli Rocchi.
METHOD OF PRESERVATION:
after opening, refrigerate for 10 days.
