Lo Scampo della Grotta Sauce - Chef Maurizio Bongiovanni

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Lo Scampo della Grotta is a delicate ready-to-use pasta sauce preserved in glass with the vacuum technique. It's made of scampi and zucchini, created by Chef Maurizio Bongiovanni patron of Alla Grotta Restaurant, in Lazise close to Verona. Available in glass jar of 280 gr. (4 servings as dressing or 2 servings as main dish).

Reference F60B026


Lo Scampo della Grotta is a delicate ready-to-use pasta sauce preserved in glass with the vacuum technique.

This delicate sauce made of scampi and zucchini, is created by Maurizio Bongiovanni chef, a great interpreter of ocean and lake and patron of Alla Grotta restaurant, in Lazise close to Verona.

Lake Garda boasts an incredible variety of gastronomic products thanks to a mild climate, Mediterranean landscape and a mash-up of the culinary traditions of Veneto, Trentino and Lombardy.


as a ready-to-use pasta sauce, ideally tagliolini,
as a sauce for risotto.


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.


Prawns 32%, Zucchini 27%, Tomato, Milk Cream, Onion, Olive Oil, Butter, Salt, Garlic, Hot Pepper, Aromatic Herbs, Acidity Regulator: Citric Acids

Underlined items are allergens. Shellfish and derivatives, milk and derivatives.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 293 kcal (1224 kJ)
  • fat: 27.5 g (which saturated fatty acids: 6.2 g)
  • carbohydrates: 7.2 g (of which sugars: 3.7 g)
  • proteins: 4.8 g
  • salt: 1.18 g


Store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days. Shelf life: 24 months from when packaged.

Available in glass jar of 280 gr. (4 servings as dressing or 2 servings as main dish).

Chef Maurizio Bongiovanni’s history is strongly tied to that of Hotel-Restaurant Alla Grotta di Lazise, a historic business in Lago di Garda that was first opened in 1951.

Maurizio began his culinary career in the kitchen of Grotta at 16, flanking chef Rossignoli who taught him the secrets of bringing out the best in fresh and saltwater fish, the restaurant’s specialty.

Maurizio climbed the professional ladder at the restaurant, eventually becoming its executive chef and patron.

Today he carries forward the culinary philosophy of his maestro, proposing both the recipes that made the restaurant famous along with newer dishes that are the result of intense research on ingredients and inspiration.


Trademark registered by Aromi srl
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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0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.


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