Frantoio Venturino Bartolomeo Srl

The sauces of the Ligurian Tradition

1. Frantoio Venturino
2. gravies and sauces

Description of the Product

Basilico Genovese PDO Sauce

The Basilico Genovese PDO, is the flavour of Liguria for excellence, characterized by a delicate aroma and a unique taste. Frantoio Venturino brings to the table a symbol of Italian cooking: Basilico Genovese PDO sauce, a simple and tasty sauce, enhanced by Extra Virgin Olive Oil. Ideal to perfume and flavor every dish in your kitchen.

 

Sardenaira Sauce

Since the end of 1400 the Sardenaira is found on the tables of the Ligurian Eastern Riviera, in particular in Sanremo, thanks to Admiral Andrea Doria. The Sardenaira whose name comes from the added sardines in tornato sauce in a classic focaccia with a tornato sauce, strictly taggiasche olives, anchovies, capers and oregano scented. Frantoio Venturino Bartolomeo wanted to reproduce the sauce to enrich your first course, your focaccias and your pizzas with the typical Ligurian Flavours.

 

Sauce with Taggiasca Olives from Liguria

From the ancient farming tradition Frantoio Venturino Bartolomeo proposes you the Ligurian sauce that contains the fragrant taggiasche olives, the precious extra virgin olive oil and delicate Genovese basil. It bring to the table the aroma and flavour of the land enclosed between hills and sea.

 

Walnut sauce

Together with the Pesto alla Genovese, this sauce is one of the great classics of the Ligurian cooking. Pesto and Walnut sauce have in common ingredients like pine nuts, cashew and walnuts. The recipe use just three ingredients : 40% Walnuts, 30% Extra Virgin olive oil and Grana Padano cheese.

Normally is used to season the "PANSOTI" (triangles of stuffed pasta) but is not unusual to spread the walnut sauce on slice of toasted bread.

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