Sauces

Walnut sauce

A classic recipe in Ligurian cuisine, used with "pansotti" and various kinds of fresh pasta, this sauce is a blend of grated walnuts with extra virgin olive oil and salt.

Old-fashioned mustard

This is true mustard, made according to traditional - nothing more than mustard, cider vinegar, water and salt - the ideal accompaniment for classic dishes and salads.

Romaniae Terrae

"Romaniae Terrae" - Enjoying these products is an example of how you are able to taste the "luxmetro of simplicity", a pleasure that brings back wonderful childhood memories of all those delicious flavours.

Ragù with Mora Romagnola meat

Pig breed "Mora Romagnola". The Mora Romagnola is a "pure breed". The Mora ragù is peculiar, darker than the white pig meat, it has a good smell, it's tasty, with a sweet flavour, and tender due to the way the fat is present

Del Pasatore sauce

Italian smoked bacon 13% and classic bacon 13%, tomato pulp. It is ideal to dress all kinds of fresh and dry pasta, as well as gnocchi, ravioli, tortelli. It is also delicious to fill pastry shells or to dress polenta

Romagnolo ragù meat sauce

Beef meat 25% and pork meat 25%, tomato pulp, spices and extravirgin olive oil.. It is ideal to dress all kinds of fresh and dry pasta, as well as gnochi, ravioli, tortelli. It is also delicious to fill pastry shells or to dress polenta

Strigoli sauce

Traditional Romagnola sauce made from strigoli, and tomatoes ,is excellent with pasta. Strigoli are herbs, you gather from March to April in Romagna, along the banks and meadows. Slightly bitter taste.

Marfuga

"Marfuga" sauces, only the simplest ingredients where each product's identity is reflected in the deepest customs of Umbria.

Asparagus sauce

95% asparagus pulp, Marfuga Extra-virgin olive oil, salt, herbs and spices. No dyes or preservatives. Use as appetizer or pasta sauce.

Artichokes and olives cream

Artichokes and olive in extravirgin olive oil.