Description
Grilled red pepper and ricotta, with sun-dried tomato.
Grilled red pepper (34%) with tomato pulp, slowly browned sun-dried tomato and cow’s milk ricotta (10%), plus onion, extra virgin olive oil, white wine, lemon juice, basil, oregano and a touch of chili. The result is creamy, sweet and savoury with a slight bite. No preservatives, additives or colourings.
For restaurants and chefs. A spread that turns into a pasta sauce: stir into trofie al dente with olive oil and finish with grated cheese. On the aperitivo board it pairs with goat’s cheese, as the producer recommends, and it fills focaccia and panini. One jar dresses two to three plates of pasta.
For specialty and Italian stores. Red pepper and ricotta has a bright colour and a familiar taste, which makes it easy to sample at the counter. Customers can use it as a spread or a quick pasta sauce, a double use that helps sales. It suits gift sets of Salento spreads alongside the zucchini version.
Format guidance: 180 g jar, two to three portions of pasta.
Specs: 180 g, case of 6, shelf life 24 months, pasteurised, no preservatives, additives or colourings, vegetarian, Puglia (Italy).
Ingredients: grilled red peppers 34% (Italian origin), tomato pulp, sun-dried tomato, ricotta 10% (whey and cream from milk, salt), onion, extra virgin olive oil, white wine (contains sulphites), lemon juice, basil, salt, oregano, chili.
Nutrition per 100 g: 259 kcal / 1079 kJ; fat 15.0 g, of which saturates 5.9 g; carbohydrates 18.3 g, of which sugars 15.2 g; protein 14 g; salt 2.1 g.
Allergens: milk (ricotta), sulphites (wine).
