Tomato sauces and Passata
Puglia
Traditional Italian
Back soonClassic Italian
Perché ci credoBack soonThe producer is restocking it. You can still save it and add it to your request.
A pink cacio e pepe that holds well in service: toss with tonnarelli or rigatoni, add a spoon of pasta water and finish with pecorino and cracked pepper. It dresses gnocchi too. Two to three portions per jar suit a small à la carte kitchen.
Specs 180 g, case of 6, shelf life 24 months, whole cherry tomatoes, pasteurised, no preservatives, additives or colourings, Puglia (Italy).Ingredients: tomato pulp 64% (Italian origin), cherry tomatoes 20%, extra virgin olive oil, onion, cacio cheese (hard cow's milk cheeses, salt, rennet), parsley, salt, pepper 0.4%.Nutrition per 100 g: 107 kcal / 447 kJ; fat 8.8 g, of which saturates 1.7 g; carbohydrates 6.4 g, of which sugars 5.3 g; protein 2.2 g; salt 0.8 g.Allergens: milk (cacio cheese)
Allergens milk (cacio cheese)
Customers know cacio e pepe by name, and the cherry tomato version is a novelty that prompts a first purchase. The small jar is an easy impulse buy and a good companion to the 330 g casareccia version. Note that the cheese contains rennet.
Specs 180 g, case of 6, shelf life 24 months, whole cherry tomatoes, pasteurised, no preservatives, additives or colourings, Puglia (Italy).Ingredients: tomato pulp 64% (Italian origin), cherry tomatoes 20%, extra virgin olive oil, onion, cacio cheese (hard cow's milk cheeses, salt, rennet), parsley, salt, pepper 0.4%.Nutrition per 100 g: 107 kcal / 447 kJ; fat 8.8 g, of which saturates 1.7 g; carbohydrates 6.4 g, of which sugars 5.3 g; protein 2.2 g; salt 0.8 g.Allergens: milk (cacio cheese)
Allergens milk (cacio cheese)
Customers know cacio e pepe by name, and the cherry tomato version is a novelty that prompts a first purchase. The small jar is an easy impulse buy and a good companion to the 330 g casareccia version.
Case of 6 × 180.
Cacio e pepe, with whole cherry tomatoes.
Two intense ingredients from the famous Roman recipe, set in a tomato base: cacio, a hard cow's milk cheese, and black pepper (0.4%), with whole cherry tomatoes (20%), tomato pulp (64%, Italian origin), onion and parsley cooked slowly in extra virgin olive oil. The cheese turns the sauce pink; the pepper gives a light kick. No preservatives, additives or colourings.
Format guidance: 180 g, two to three portions. A smooth cacio e pepe sauce in the 330 g jar is also on Savorita.Specs: 180 g, case of 6, shelf life 24 months, whole cherry tomatoes, pasteurised, no preservatives, additives or colourings, Puglia (Italy).Ingredients: tomato pulp 64% (Italian origin), cherry tomatoes 20%, extra virgin olive oil, onion, cacio cheese (hard cow's milk cheeses, salt, rennet), parsley, salt, pepper 0.4%.Nutrition per 100 g: 107 kcal / 447 kJ; fat 8.8 g, of which saturates 1.7 g; carbohydrates 6.4 g, of which sugars 5.3 g; protein 2.2 g; salt 0.8 g.Allergens: milk (cacio cheese). Also contains cheese made with rennet.
Founded in Lecce at the end of 2007 by Enrico De Lorenzo, Perché ci credo makes artisanal sauces, passata, bruschetta toppings, pestos and vegetables in oil from Salento, with innovative recipes rooted in the Mediterranean tradition and no preservatives or additives.
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