Fettuccine al Pomodoro ( 2 portions )
Fettuccine is a type of pasta popular in Roman and Tuscan cuisine.
It is flat ,thick pasta traditionally made of egg and flour(usually one egg for every 100 gr.of flour) narrower than tagliatelle typical of Bologna.
Fettuccine al pomodoro
Our tomato sauce is prepared exclusively with San Marzano tomatoes.
Those tomatoes are the most famous plum tomato to come out of Italy.They are grown in the rich volcanic soil at the base of Mount Vesuvio,which gives them a sweet flavor and low acidity.
It is said that the first seed of this tomato came to Campania in 1770, as a gift from the Viceroyalty of Peru to the Kingdom of Naples, and that it was planted in the area of San Marzano sul Sarno.
Canned San Marzanos, when grown in the Valle del Sarno in Italy in compliance with Italian law,can be classified as Pomodoro S.Marzano dell Agro Sarnese-Nocerino and have EU “DOP’ denomination.
All products are made with fresh and organic raw materials without additives. Keep your pasta in the fridge and consume it within two days, otherwise freeze it to extend the period of storage for another 30 days. By using only the best ingredients, and with the chef’s experience, we’re able to create a one of a kind meal, the result is a velvety sauce over a silky pasta.
– Fettuccine 18 oz ( 2 portions )
Wheat flour, eggs, E.V.O. oil.
– Tomato sauce with basil 9 oz ( 2 portions )
Pelati Tomato Jar from San Marzano, onion, celery, carrot, organic basil, pepper, salt and E.V.O. oil.
– Basil Oil
Organic Basil extract in E.V.O. oil