Pasta sauces, Ready made sauces

Pasta sauces are one of the pillars of Mediterranean cuisine, among the most prestigious symbols of Italy in the world. There are various types, but they often require long preparations, which is why we have thought of a selection of quick pasta sauces to offer you to make your pasta recipes unforgettable and succulent. Italian cuisine is rich in culinary traditions that belong to different regions. Sauces, sauces and sauces are our specialty, to the point that they are often copied all over the world. We present some of the most famous, real delights able to conquer even the most demanding palates with rich and natural flavors. From ragù with Cinta Senese, wild boar, hare, sausage to those made with pickle tomatoes, aubergines or chicory, here's a roundup.

THE SAUCE ALLA NORMA: HISTORY AND CURIOSITIES

A true symbol of the Sicilian culinary tradition, pasta alla Norma is a dish seasoned with tomato sauce and the addition of fried eggplants, grated salted ricotta and fresh basil. Although it is a typical dish originally from Catania, it is now widespread and appreciated throughout Italy. You can find it on Spaghetti and Mandolin thanks to the Frantoi Cutrera company.

It would seem that the name 'Norma' was given to the recipe by Nino Martoglio, a playwright from Catania who in 1920, in front of a plate of pasta so seasoned, exclaimed: “Mrs. Saridda, who is 'na vera Norma! ”, to indicate its supreme goodness, comparing it to the masterpiece of the great composer Vincenzo Bellini, to which the Teatro Massimo in Catania, the undisputed city of origin of this recipe, is dedicated.
Other sources say that pasta alla Norma in Catania was presented for the first time on the evening of the world debut of Bellini's two-act opera “Norma”, on December 26, 1831 at the Teatro alla Scala in Milan. Which version is more correct between the two is not known, while what is certain is the close link between the dish appreciated all over the world and the city of Catania.

CINTA SENESE SAUCE

The meat of the Cinta Senese, an Italian pig breed from Tuscany. They have excellent organoleptic qualities, the fat is pink in color and even the meat has a more intense color than other pigs. The adult animal is slaughtered when it has reached a weight of about 120 kg. The meats are used to make traditional Tuscan cold cuts, fresh grilled meat and pasta sauces. It is best tasted with types of long pasta, such as the typical pices of the Tuscan tradition.

NEAPOLITAN SAUCE WITH PIENNOLO TOMATO

Neapolitan sauce, is the name given outside Italy to various types of tomato-based sauces created at the end of the nineteenth century. The recipe comes from time to time: basil leaves, oregano, garlic, olives or other ingredients based on your personal tastes. These are probably sauces created thanks to the emigration of numerous Southern Italians abroad between the end of the 19th and the beginning of the 20th century. The Neapolitan sauce that we offer you on Spaghetti and Mandolin is made with the king of cherry tomatoes and the addition of olives, capers, salt and oregano in extra virgin olive oil.

It is said that even its “fiery” color is possible thanks to the volcano, legend has it that its roots are even nourished by the lava of Vesuvius. It is rich in Lycopenes, which block the carcinogenic action of free radicals, and vitamins A and C, which have anticancer properties. In addition, it has large amounts of calcium, phosphorus and potassium, essential elements for heart and muscle health.

HOW DO WE SHIP THE BEST ITALIAN PASTA SAUCES

Spaghetti & Mandolino has always been synonymous with quality: we are the only e-commerce in Italy that guarantees excellent Italian pasta sauces for sale and, as such, they deserve shipping and packaging in accordance with standards that preserve the integrity, freshness and characteristics of each individual product through freshness-saving packaging and packaging.