Description
The boscaiola sauce is a simple preparation to use, excellent for flavoring your dishes. The base of this sauce is always the famous Piennolo del Vesuvio D.O.P. tomato, harvested at ripeness and transformed into this fantastic sauce with the addition of porcini and champignon mushrooms. The Piennolo tomato is a Slow Food presidium, Piennolo means Pendulum in Italian, in fact, these tomatoes are harvested and left to ripen on cluster-shaped structures, hung on walls or beams in a dry environment. The fresh tomato can be consumed almost all year round. Pairings: The boscaiola sauce with porcini and champignon mushrooms is suitable for dressing and flavoring all types of pasta, excellent with penne rigate that absorb more sauce. This sauce is also great on bruschetta and gnocchi. Storage: Once the jar is opened, consume within 3 days. Processing: The boscaiola sauce is prepared with Piennolo del Vesuvio tomatoes harvested at ripeness, washed, blanched, and centrifuged with special machines, resulting in a special purée: sweet, flavorful, with good acidity. The sauce is enriched with porcini and champignon mushrooms to enhance the taste and especially the sweetness of this magnificent sauce.