Description
Tomato and cow’s milk ricotta, soft and delicate.
Roma-type tomato (80%, Italian origin) cooked slowly with onion and carrot in extra virgin olive oil, then enriched with cow’s milk ricotta (6%) and finished with basil and salt. The ricotta turns the sauce orange-red and gives it a mild, rounded taste. No added sugar, no tomato concentrate, no preservatives or thickeners; pasteurised.
For restaurants and chefs. A creamy red sauce without cream: toss with pasta drained al dente for a minute and serve with grated cheese. The mild profile suits children’s portions and guests who avoid heat. It also works with baked pasta, as a base for gnocchi or spread thin on a white pizza before baking.
For specialty and Italian stores. Ricotta and tomato is a family favourite in southern Italy and an easy story for customers abroad. Its gentle taste makes it a safe choice for households with children, and it is suitable for vegetarians. It sells well beside the spicier ricotta forte sauce, so customers can choose between mild and bold.
Format guidance: 330 g, three to four portions.
Specs: 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, vegetarian, Puglia (Italy).
Ingredients: tomato 80% (Italian origin), onion, ricotta 6% (whey and cream from milk, salt), extra virgin olive oil, carrot, basil, salt.
Nutrition per 100 g: 173 kcal / 720 kJ; fat 10.9 g, of which saturates 4.2 g; carbohydrates 10.4 g, of which sugars 8.9 g; protein 9.2 g; salt 0.7 g.
Allergens: milk (ricotta).
