high quality organic pasta sauces

 
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il pomodoro e basilico

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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
spaghetti
fusilli
fusilli
penne
penne

Ingredients

Peeled tomatoes* 93 % ,
extra virgin olive oil*, garlic*, basil*, pepper*, salt.
* Produced by organic farming.
No chemical preservatives, added sugars or colours.
Gluten free, lactose free, cholesterol free, vegan free
From Italian agriculture
180 gr.

 

l’arrabbiata

68_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
penne
spaghetti
spaghetti

Ingredients

Peeled tomatoes* 93 %, extra virgin olive oil*, garlic* 1.2 %, chili peppers* 0.9 %, salt.
*Produced by organic farming.
No chemical preservatives, added sugars or colours.
Gluten free, lactose free, cholesterol free, vegan free.
From Italian agricolture.

180 gr.

 

il ragù di carne bolognese

49_ragu_di_carne

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
tagliatelle
rigatoni
rigatoni

Ingredients

Peeled tomatoes* 68 %,
beef meat*15 %,pork* 5%, extra virgin olive oil*, onion*, wine*, carrot*, CELERY*, garlic*, bay leaf*, pepper*, nutmeg*, cloves*, salt.
*Produced by organic farming.
No chemical preservatives, added sugars or colours.
Gluten-free, lactose-free.
From Italian agricolture.

180 gr.

 

l’amatriciana

04_amatriciana

A classic sauce from the Roman culinary tradition. Delicious and slightly hot with a delicate aroma, this sauce is cooked with tomatoes and an exquisite and flavourful combination of organic cinta senese pancetta and pork cheek. 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
bucatini
rigatoni
rigatoni
spaghetti
spaghetti

Ingredients

Peeled tomatoes* 67 %,
seasoned pork belly and pork cheek* 19 % *, extra virgin olive oil*, onion*, white wine*, chili*, salt.
*Produced by organic farming.
No chemical preservatives, added sugars or colours.
Gluten-free, lactose-free.
From Italian agricolture.

180 gr.

 

il ragù di verdure

47_ragu_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
farfalle
penne
penne
fusilli
fusilli

Ingredients

Peeled tomatoes* 75 %,
peppers* 6%, eggplants* 6 %, zucchini * 6 %, extra virgin olive oil*, CELERY*, carrots*, onion*, basil*, pepper*, salt.
*Produced by organic farming.
No chemical preservatives, added sugars or colours.
Gluten free, lactose free, cholesterol free, vegan free.
From Italian agricolture.

180 gr.

 

il pesto

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A traditional recipe that comes to us from Liguria, home of one of the world’s most popular and well-known cuisines. A deliciously aromatic sauce, made with organic ingredients: extra virgin olive oil, 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
fusilli
spaghetti
spaghetti

Ingredients

extra virgin olive oil* 57 %,
basil* 22%, pine nuts* 12 %, matured Parmigiano Reggiano DOP* ( milk, salt, rennet ) 5% , salt, wine vinegar*. (Acidity regulators: citric acid, lactic acid)*
*Produced by organic farming.
No chemical preservatives, added sugars or colours.
Gluten free, cholesterol free.

180 gr.

 

high quality organic

http://lazzarifood.com/en/home/biologico/

italy

puglia
abruzzo
lazio
liguria

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100% organic sauces
Lazzari sauces do not contain preservatives or added colour or sugar. Each jar of sauce is full of the authentic flavour of nature. When we make our sauces, we do it with love and care and only use fresh, certified ingredients that come from Italian organic farms. We know for sure where every single ingredient in Lazzari sauces comes from. Before choosing the raw materials for my sauces, I visited many farms and met many farmers. I have personally selected every single ingredient, deliberately choosing high quality produce, because I believe it isn’t enough to be a good cook when you want to make good food – you need to use excellent raw materials. Our vegetables, including the tomatoes, are produced in the fertile, sun-drenched plains of Puglia. The oil we use comes from the Abruzzo Region. And the meat comes from farms in the Tuscia and Sabina areas of northern Latium, where the animals live grass feed, on large stretches of land. Our pesto sauce contains fresh basil and extra-virgin olive oil from Liguria with mature Parmigiano Reggiano cheese.

 
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Food is health
I firmly believe that food is very important for our wellbeing and that eating well means, above all, being aware of what we eat. Today, many people are in search of food products from small, artisanal businesses, which use low environmental impact production systems and are careful to preserve our biodiversity and ecosystems. In this context, organic nutrition presents us with a unique opportunity to choose a sustainable diet that does not harm our health, environment and society in the long term. What is more, a healthy “food culture” gives us the chance to learn to take care of our bodies every day with food, exactly as Hippocrates said over two thousand years ago: “Let your food be your medicine and your medicine be your food.”

 

About us

http://lazzarifood.com/en/home/chi-siamo/

diego
lazzari

lazzarifood_chisiamo

My life is a combination of magic and pasta, where dreams, seasoned with a touch of good sauce and a lot of love, can sometimes turn into reality. My name is Diego Lazzari. My family comes from Naples and I was taught to value three things as I grew up: good taste, simplicity and harmony, which were the characteristics of the dishes prepared in our home, all of them simple, tasty and above all, delicious. My grandmother, my mother and my brother Luca, masters of the culinary art, used their talent, taste and creativity to interpret these delectable recipes, which have remained engraved in my memory. I want to recreate their flavour for you with my sauces. I owe my passion for cooking to my family. The Lazzari pasta sauces are a small homage to my family’s culinary tradition, passed down from mother to son. They are my contribution to make sure we don’t forget the story of food, which is an integral part of the history and culture of our country.

 

the Lazzari – a short history

http://lazzarifood.com/en/home/storia/

Naples
1700

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“In the early 1700s, the Neapolitan pasta market underwent rapid growth, thanks in part to the Lazzari, people belonging to the lower class. They made pasta their emblem, and became symbolic figures of the Neapolitan culture and tradition. The Lazzari, also known as “mangiamaccheroni” (macaroni eaters), became a sort of tourist attraction, thanks especially to the curious way that they ate pasta: they held the plate with the right hand and with the left one they picked up the strands of pasta and raised them to their mouths.” L’Italia della Pasta di C. Ortolani.

“In those days, the Lazzari weren’t the only ones who ate pasta. The Bourbon King Ferdinand IV, son of Don Carlos and known as “O’Re Lazzarone” (“The Rascal King”), was known for his passion for macaroni. An English traveller described him thus: “He grasped the strands with his fingers, twisting and stretching them, and then stuffing them voraciously into his mouth, disdaining with great magnanimity the use of knives, forks and spoons or any other instrument excepting those that nature put at our disposal. This display, I must confess, surprised me more than anything else I saw, be it in a King or in a subject.” An English traveller – John Dickie in The Delizia! The Epic History of the Italians and Their Food

 

My numbers … from the neapolitan “Smorfia”

http://lazzarifood.com/en/home/i-numeri/
 
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La Smorfia is the book of dreams, used in interpreting dreams to find numbers to play Lotto.
The origin of the word “smorfia” is unknown and lost in the mists of time, but it is commonly believed that it originates from Morpheus, the ancient Greek God of dreams. The “smorfia” is traditionally believed to have originated in Naples, a city that has a long-standing tradition and love for the game of Lotto.
The “Smorfia” associates a word, an event, a person or an object with one or more numbers, using a code that assigns a number according to the context. For example the number for “bet” is 79, but this changes, depending on whether you are betting on horses (81), playing Lotto (33), betting on football (50), cards (17) or chess (22) and so on.
I had some dreams and chose the numbers from the “Smorfia” that were most appropriate for my sauces.

01 “I’Italia” (Italy)
The Italian flag shares its colours with the favourite dish of Italians:
Lazzari Il Pomodoro e Basilico with the three colours of the Italian flag. The green comes from the basil, the white from pasta and the red from tomatoes.

04 “O’ Maiale” (The Pig)
Pork, and especially the cinta senese variety, makes the flavour of Lazzari L’Amatriciana sauce unique.

49 “O’ Piezzo di carne” (A piece of meat)
The carefully selected high quality meat of Lazzari Il Ragù alla Bolognese, intensely flavoured.

50 “Il colore verde” (The colour green)
This is the colour of our fresh, aromatic basil and the unmistakable colour of Lazzari Il Pesto.

68 “Arrabbiarsi” (Getting angry)
A perfect match for our Lazzari L’Arrabbiata sauce.

47 “La Verdura” (Vegetables)
The wonderful flavour of our Lazzari Il Ragù di verdure, comes from fresh and healthy vegetables.

 

Contact us

http://lazzarifood.com/en/home/contatti/
catatti

phone
+39 06 6869540

contact@lazzarifood.com