Description
A dry seasoning for Calabrian-style spaghetti with garlic, oil and chili.
Spaghettata Calabrisella blends chili pepper, parsley, dried garlic and salt, in variable proportions as the label states, and is packed by Rosso di Calabria. The producer suggests adding a small amount to freshly drained pasta with a drizzle of extra virgin olive oil, or letting it rehydrate in the pan with oil and a ladle of cooking water. It also seasons bruschetta, vegetables and sauces.
For restaurants and chefs. The mix turns the late-night spaghettata into a two-minute preparation that comes out the same from one cook to the next. Bloom it in warm olive oil, add a ladle of pasta water and finish the spaghetti in the pan; the same base seasons roasted potatoes, sautéed greens and garlic bread. Being a dry blend, it stores at room temperature for up to 24 months.
For specialty and Italian stores. The 100 g bag, with the herbs and chili visible inside, is a typical souvenir of Calabria and an easy gift with a recipe that explains itself. It works as an add-on next to spaghetti and olive oil, and the low price per pack invites impulse buying. Customers comparing it with ready-made sauces can see that one bag covers several meals.
Specs: 100 g, case of 12, shelf life 24 months, vegan, Calabria (Italy).
