Tomato sauces and Passata
Puglia
Regional Specialty
Vegetarian
Back soonRegional Italian
Perché ci credoBack soonThe producer is restocking it. You can still save it and add it to your request.
A regional signature in a jar: dress orecchiette or sagne 'ncannulate and finish with grated cacioricotta for a dish that tastes of Salento. The tangy ricotta forte is the point of interest, so name it on the menu. Two to three portions per jar make it easy to run as a weekly special.
Specs 180 g, case of 6, shelf life 24 months, whole cherry tomatoes, pasteurised, no preservatives, additives or colourings, vegetarian, Puglia (Italy).Ingredients: tomato pulp 63% (Italian origin), cherry tomatoes 21.3%, onion, extra virgin olive oil, ricotta forte 3.8% (sheep's and cow's milk ricotta, salt), basil, salt.Nutrition per 100 g: 83 kcal / 345 kJ; fat 6.2 g, of which saturates 1.0 g; carbohydrates 6.6 g, of which sugars 5.6 g; protein 1.6 g; salt 0.4 g.Allergens: milk (ricotta forte)
Allergens milk (ricotta forte)
This small jar is the easiest way to try ricotta forte, a real regional rarity abroad, and it is affordable. One sentence at the counter (fermented ricotta from Puglia) is enough to spark curiosity. Sell it with orecchiette for a Salento bundle; the 330 g casareccia version suits regular buyers.
Specs 180 g, case of 6, shelf life 24 months, whole cherry tomatoes, pasteurised, no preservatives, additives or colourings, vegetarian, Puglia (Italy).Ingredients: tomato pulp 63% (Italian origin), cherry tomatoes 21.3%, onion, extra virgin olive oil, ricotta forte 3.8% (sheep's and cow's milk ricotta, salt), basil, salt.Nutrition per 100 g: 83 kcal / 345 kJ; fat 6.2 g, of which saturates 1.0 g; carbohydrates 6.6 g, of which sugars 5.6 g; protein 1.6 g; salt 0.4 g.Allergens: milk (ricotta forte)
Allergens milk (ricotta forte)
This small jar is the easiest way to try ricotta forte, a real regional rarity abroad, and it is affordable. One sentence at the counter (fermented ricotta from Puglia) is enough to spark curiosity.
Case of 6 × 180.
Salento's farmhouse sauce: cherry tomatoes and ricotta forte.
Probably the best-known recipe of the Salento peasant tradition. Ricotta forte (3.8%), the fermented ricotta of Puglia made from sheep's and cow's milk ricotta, gives a tangy, savoury edge to whole cherry tomatoes (21.3%) and tomato pulp (63%, Italian origin), rounded by onion and fresh basil. Slow soffritto, slow cooking; no preservatives, additives or colourings.
Format guidance: 180 g, two to three portions. A larger casareccia sauce with ricotta forte 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, vegetarian, Puglia (Italy).Ingredients: tomato pulp 63% (Italian origin), cherry tomatoes 21.3%, onion, extra virgin olive oil, ricotta forte 3.8% (sheep's and cow's milk ricotta, salt), basil, salt.Nutrition per 100 g: 83 kcal / 345 kJ; fat 6.2 g, of which saturates 1.0 g; carbohydrates 6.6 g, of which sugars 5.6 g; protein 1.6 g; salt 0.4 g.Allergens: milk (ricotta forte).
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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