Sauces meant to be cooked or mixed into a dish rather than spread cold, from Genovese pesto to mushroom and vegetable-based sauces, including organic options, vegan versions made without cheese, and spicier variants for a bolder profile. Recipes follow regional tradition, using ingredients such as DOP basil or seasonal vegetables. Restaurants can use these as a base to speed up service without giving up an artisanal result, while stores can offer an alternative to industrial jarred sauces.