From the italian regional recipes we sampled the sauces that best represent the tradition of our country.
They are suitable to pasta and to polenta.

  • Pomodoro e basilico (with fresh tomatoes and basil)
  • Arrabbiata (with hot peppers)
  • Amatriciana (with slightly fried bacon and onions)
  • Carbonara (with bacon and eggs)
  • Mediterranea (with grilled vegetables)
  • Pesto (with fresh basil, parmesan and pine nuts)
  • Ragù alla Bolognese (with braised beef)
  • Crema ai Formaggi (with a selection of typical Italian cheese)
  • Ragù di Mare (with a selection of fish and shellfish)
  • Crema ai Funghi (with chopped mushrooms)
  • Parmigiana (with tomato, aubergines and mozzarella cheese)