Fish Sauces

SCOPRA LA NOSTRA SELEZIONE DI CONDIMENTI E SUGHI DI PESCE

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  1. Sugo pronto alla cernia Campisi

    €2.50
    Ideal for a fish-based menu, Campisi's ready-made Grouper sauce owes its tantalizing flavour to the use of a few simple ingredients originating from the small Sicilian town of Marzamemi. Prepared according to a time-honoured recipe by expert hands, Campisi's ready-made Grouper sauce can be poured directly over freshly drained pasta with the addition of a drizzle of extra virgin olive oil. Learn More
  2. Sugo pronto al tonno Campisi

    €2.50
    Ideal for a fish-based menu, Campisi's ready-made tuna sauce owes its tantalizing flavour to the use of a few simple ingredients originating from the small Sicilian town of Marzamemi. Prepared according to a time-honoured recipe by expert hands, Campisi's ready-made tuna sauce can be poured directly over freshly drained pasta with the addition of a drizzle of extra virgin olive oil and freshly chopped parsley. Learn More
  3. Pesto tonno del mediterraneo e pistacchio 220g

    €5.00
    Pesto tonno del mediterraneo e pistacchio 220g Learn More
  4. Colatura di alici di Cetara Delfino Battista

    €7.10
    The pouring of anchovies Cetara Delfino Battista is one of the specialties of the culinary cetarese that are on sale at an incredible price. Prepared by Delfino Battista according to the rules of the ancient tradition, this anchovies Cetara is nothing but nectar obtained from the skilful seasoning and pressing of Cetara anchovies left to ripen with salt in special wooden casks. Highly digestible and rich in vitamin A, with a few drops of the pouring of anchovies Cetara Delfino Baptist manages to dress spaghetti, linguine. The salted anchovies of Cetara Delfino Battista is a great seasoning summer suitable for many recipes as parsley, garlic, pepper and extra virgin olive oil. An advice? Add parsley, garlic, pepper and extra virgin olive oil and choose a good quality pasta that enhances the taste of this casting. The anchovies Cetara descends from "garum" Roman, a fish sauce obtained by maceration of fish, probably of different sizes, such as anchovies, tuna and mackerel. As tradition has it the beginning of the fishing of anchovies, also called anchovies, coincides with the feast of the 'Annunciation, March 25, and ends on July 22, the feast day of St. Mary Magdalene. They are drawn with the old method of "purse seine" (lampara). Processing pouring from Cetara happens "scapezzando" anchovies and then put them in a container, after being sprinkled with salt, for twenty-four hours. The pouring of anchovies Cetara Delfino Battista sale is the size 100ml glass Learn More
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