Lazzari

il pomodoro e basilico

The magic of the simplest of pasta sauces, it is the result of a careful choice of ingredients: organic tomatoes, enriched with the delicate perfume of fresh basil leaves and extra virgin olive oil. Excellent on penne and spaghetti, healthy and delicious on its own, there is no need to add anything else.

How to use it (for two people)
Bring the water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add the entire content of the jar. Heat for a minute over a slow flame, mix well and serve.

spaghetti

fusilli

penne

l’arrabbiata

This is one of the most delicious sauces of the Roman gastronomical tradition. Hot, with a strong and decisive flavour, it is made with organic tomatoes, hot chilli peppers from Calabria, freshly chopped garlic and extra virgin olive oil. An authentic and genuine recipe, it is the perfect sauce for penne.

How to use it (for two people)
Bring the water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add the entire content of the jar. Heat for a minute over a slow flame, mix well and serve.

penne

spaghetti

il ragù di carne bolognese

A classic recipe from Bologna. An intensely flavoured sauce with a hint of spice, it is made with selected Italian organically farmed meat. Ideal served with tagliatelle, rigatoni, or fresh fettuccine, enjoy it with a sprinkling of Parmigiano Reggiano cheese.

How to use it (for two people)
Bring the water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add the entire content of the jar. Heat for a minute over a slow flame, mix well and serve. Add grated Pamigiano Reggiano cheese to taste.

tagliatelle

rigatoni

l’amatriciana

A classic sauce from Roman culinary tradition. Delicious and slightly hot with a delicate aroma, this sauce is cooked with tomatoes and an exquisite and flavourful combination of seasoned organic cheek and belly from “brunette breed” pigs of Tuscany. It is divine with rigatoni, spaghetti or bucatini.

How to use it (for two people)
Bring the water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add the entire content of the jar. Heat for a minute over a slow flame, mix well and serve. Add a sprinkling of pecorino cheese.

bucatini

rigatoni

spaghetti

il ragù di verdure

This sauce contains only selected fresh organic vegetables: aubergines, zucchini, and bell peppers with a tomato base. A simple recipe, with pure and natural ingredients, this sauce should be eaten with short pasta.

How to use it (for two people)
Bring the water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add the entire content of the jar. Heat for a minute over a slow flame, mix well and serve.

farfalle

penne

fusilli

il pomodoro basilico e capperi

A tomato-based sauce with a strong Sicilian influence, thanks to intense scent of capers.
Prepared with capers from the island of Salina, Aeolian islands, fresh basil from Campania and Puglia tomatoes.
Light, fragrant, enveloping, a real “must” for caper lovers.

How to use it (for two people)
Bring the water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add the entire content of the jar. Heat for a minute over a slow flame, mix well and serve.

spaghetti

fusilli

il pesto

A traditional recipe that comes to us from Liguria, home of one of the world’s most popular and well-known cuisines. A deliciously basil aromatic sauce, made with organic ingredients: extra virgin olive oil, italian pine nuts, mature Parmigiano Reggiano and lots of fresh basil.

How to use it (for two people)
Bring slightly salted water to a boil and add 200-220 grams of pasta. Cook the pasta until it is done “al dente” (firm to the bite) and drain. Then put it back into the hot cooking pan and add half of the content of the jar.

fusilli

spaghetti