The negative space in the center of these large tubes looks awesome when plated on a giant platter with some meaty sauce. Think of Felicetti MATT Organic Pache as a way to pack a bunch of ragout into a pasta suitcase. Have a great trip. They are bronze drawn and produced with organic Italian Matt durum wheat only. Available in a pack of 500 gr.
L'Affumicata Sauce - Chef Andrea Valentinetti
L’Affumicata is a ready-to-use pasta sauce made on a recipe by Chef Andrea Valentinetti, - Radici (Padua) - and preserved under vacuum.
It's an homage to Laziale cuisine, introduced to Andrea during a formative work experience in Ponza in the kitchen of chef Gino Pesce.
A note of smokiness is added to the classic amatriciana recipe thanks to the pancetta.
This gives a traditional yet new flavor, created for an Italian and an international audience.
According to the chef, roots represent our origins, our history, the foundation of what has made us who we are today.
In our kitchen, local traditions and innovative techniques exist side by side. There are no rules, and there are no limits.
Explore the flavor all the way to its roots, adding a touch of original interpretation.
as a sauce on long pastas or in lasagna,
accompanied with raw fish,
on a bruschetta
as a sauce in a gourmet panino.
HOW TO COOK IT:
As a pasta sauce:
- heat the product in a non-stick pan, lengthening it with a spoonful of your pasta cooking water, drain the pasta when al dente and then blend it in the pan with the sauce.
As a dressing for bruschetta, croutons or as sandwich sauce:
- heat the product in a non-stick pan, or in the microwave for a couple of minutes (removing the clips, the cap and the silicone gasket), or in a bain-marie (keeping the cap and the clips ).
65% Italian tomato, 22% Italian pork (fresh and smoked pancetta - pork, water, salt, flavours), 22% onion, extra virgin olive oil, sugar, salt, 0,3% smoke flavoring, hot pepper, parsley, acidity regulator: citric acid
NUTRITION INFORMATION (values per 100 g of product):
- calories: 173 kcal (728 kJ)
- fat: 13.2 g (which saturated fatty acids: 4.0 g)
- carbohydrates: 10.4 g (of which sugars: 6.4 g)
- proteins: 4 g
- salt: 1,73 g
Store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days. Shelf life: 36 months from when packaged
Available in glass jar of 280 gr. (4 servings as dressing or 2 servings as main dish).
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Andrea Valentinetti, born in 1985.
At just 18 years old he left for the island of Ponza and embarked on his first work experience in a Michelin-starred restaurant, chef Gino Pesce’s Acqua Pazza.
In 2004 he returned to Padova and worked in various local restaurants. In 2006 he became the chef de partie of Le Calandre at restaurant La Montecchia, run by the Alajmo family.
This experience shaped him as both a chef and as a person.
Today he’s at the helm of Radici Restaurant, in the heart of Padova, where he eagerly explores the region’s culinary roots.
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Via Casette, 31 - 37024 Negrar (VR) - Italy
Bonverre is a unique product that recounts Italy’s people and their land. It encompasses stories and aromas, along with the heart and soul of the chef who conceptualized and created the recipe. Bonverre is born from a desire to share the authentic culinary tradition of the bel paese.
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