Description
Salsa alla Napoletana: onion, capers and oregano.
A taste of summer on the sunny Mediterranean cliffs: pungent capers meet plenty of sweet, soft onion, then sweet fresh tomato pulp (63.5%, Italian origin) and, at the end, a pinch of oregano, all cooked slowly in extra virgin olive oil with a splash of white wine. The producer traces the recipe to Naples, where it was born to dress pizza. No added sugar and no tomato concentrate; pasteurised.
For restaurants and chefs. Born for pizza, it is a ready topping with more character than plain tomato. It also dresses spaghetti or penne after one minute in the pan with a drizzle of olive oil. Try it under grilled fish or with baked eggs for a brunch dish.
For specialty and Italian stores. The Napoletana name is familiar to customers abroad, and onion with capers is a combination that sells to lovers of savoury flavours. It is vegan and works for both pizza nights and pasta dinners. Sell it with pizza flour or spaghetti.
Format guidance: 330 g, three to four portions.
Specs: 330 g, case of 12, shelf life 24 months, pasteurised, no added sugar, vegan, Puglia (Italy).
Ingredients: tomato 63.5% (Italian origin), onion, extra virgin olive oil, capers, white wine, oregano, salt.
Nutrition per 100 g: 70 kcal / 291 kJ; fat 4.7 g, of which saturates 0.7 g; carbohydrates 5.9 g, of which sugars 4.6 g; protein 1.5 g; salt 1.4 g.
Allergens: none declared by the producer. Also contains white wine.
