Description
A plant-based take on sugo all’amatriciana.
Tomato pulp makes up at least 75% of the sauce, with a soy protein preparation (at least 28%) in the role of guanciale, extra virgin olive oil, apple vinegar, a little sugar and chili. Vegan, as declared by the producer.
For restaurants and chefs. Use it the way the classic sauce is used: bucatini or rigatoni, tossed in the pan with a splash of pasta water. It gives the kitchen a vegan pasta that reads as a familiar Roman dish on the menu, and it is ready in the time it takes to cook the pasta. Finish with a vegan hard cheese alternative if the dish needs it.
For specialty and Italian stores. Vegan versions of Italian classics have a growing audience, and amatriciana is a name every Italian food shopper knows. The jar sells to plant-based customers and to households that mix diets at the same table. It sits well beside bucatini and other dried pasta, at an everyday price.
Specs: 200 g, case of 12, shelf life 12 months, vegan, Umbria (Italy).
Nutrition per 100 g: 126 kcal, fat 8.3 g (saturated 1 g), carbohydrates 4.9 g (sugars 3.5 g), protein 8 g, salt 1.3 g.
Unopened, store at room temperature; once opened, keep refrigerated at 0-4 °C and use within 5 days.
Allergens: soy.
