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.
Cacio e pepe is hard to hold during service; this sauce gives the same flavours in a stable red version. Toss with tonnarelli or spaghetti for a minute and finish with more grated cheese and cracked pepper. It also dresses gnocchi and works as a base for a baked pasta.
Specs 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, Puglia (Italy).Ingredients: tomato 81% (Italian origin), onion, extra virgin olive oil, cacio cheese 5% (cow's milk, salt, lactic ferments, rennet), parsley, salt, pepper 0.4%.Nutrition per 100 g: 98 kcal / 407 kJ; fat 7.6 g, of which saturates 1.9 g; carbohydrates 5.4 g, of which sugars 4.5 g; protein 3.1 g; salt 0.8 g.Allergens: milk (cacio cheese)
Allergens milk (cacio cheese)
Cacio e pepe is one of the most searched Italian dishes abroad, so the name sells the jar. The tomato version is a novelty that invites a first try and repeat purchase. It sells with spaghetti and a wedge of hard cheese; note for customers that the cheese is made with rennet.
Specs 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, Puglia (Italy).Ingredients: tomato 81% (Italian origin), onion, extra virgin olive oil, cacio cheese 5% (cow's milk, salt, lactic ferments, rennet), parsley, salt, pepper 0.4%.Nutrition per 100 g: 98 kcal / 407 kJ; fat 7.6 g, of which saturates 1.9 g; carbohydrates 5.4 g, of which sugars 4.5 g; protein 3.1 g; salt 0.8 g.Allergens: milk (cacio cheese)
Allergens milk (cacio cheese)
Cacio e pepe is one of the most searched Italian dishes abroad, so the name sells the jar. The tomato version is a novelty that invites a first try and repeat purchase.
Case of 12 × 330.
Cacio e pepe meets tomato.
A red take on the Roman cacio e pepe: a light onion soffritto, tomato pulp (81%, Italian origin), then a shower of cacio cheese (5%, cow's milk) and black pepper (0.4%), finished with parsley. The cheese gives body and a savoury edge, the pepper a gentle warmth. No added sugar, no concentrate, no preservatives or thickeners; pasteurised.
Format guidance: 330 g, three to four portions. A cherry tomato cacio e pepe in the 180 g jar is also on Savorita.Specs: 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, Puglia (Italy).Ingredients: tomato 81% (Italian origin), onion, extra virgin olive oil, cacio cheese 5% (cow's milk, salt, lactic ferments, rennet), parsley, salt, pepper 0.4%.Nutrition per 100 g: 98 kcal / 407 kJ; fat 7.6 g, of which saturates 1.9 g; carbohydrates 5.4 g, of which sugars 4.5 g; protein 3.1 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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