Aubergine Pasta Sauce

F10P015

Aubergine Pasta Sauce is an appetizing ready-to-use sauce made with end-of-summer aubergine. Processing is done exclusively using fresh products and no preservatives or dyes are used. This ready-to-use pasta sauce is simple but very tasty and is particularly suitable for all types of short pasta. Also try it simply spread over a slice of wholemeal bread. Glass jar of 215gr.

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Zafferano In Pistilli Italiano 1gr

Zafferano In Pistilli Italiano 1gr

Vendita zafferano in pistilli italiano di alta qualità. Prodotto in provincia de L'Aquila. Lo sapevi che per produrre un chilogrammo di zafferano occorrono circa 500 ore di lavoro e 200.000 fiori? Ottimo per cucinare uno squisito risotto allo zafferano e molti altri primi e secondi piatti. Disponibile in vasetto di vetro da 1 gr.

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4,60 €

Invia ad un amico

Zafferano In Pistilli Italiano 1gr

Zafferano In Pistilli Italiano 1gr

Vendita zafferano in pistilli italiano di alta qualità. Prodotto in provincia de L'Aquila. Lo sapevi che per produrre un chilogrammo di zafferano occorrono circa 500 ore di lavoro e 200.000 fiori? Ottimo per cucinare uno squisito risotto allo zafferano e molti altri primi e secondi piatti. Disponibile in vasetto di vetro da 1 gr.

Destinatario :

* Campi richiesti

  o  Annulla



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AUBERGINE PASTA SAUCE

Aubergine Pasta Sauce is produced without preservatives and dyes.

All products used are carefully selected, washed and processed still fresh.


To awaken its perfume and its exquisite taste, we recommend you to low heat it in a pan with a spoon of extra virgin olive oil.

When the sauce is hot, add just-drained hot pasta and stir well for a few minutes.


INGREDIENTS:

Tomatoes, 28% aubergines, onions, extra virgin olive oil, parsley, garlic, salt.
Italian origin


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 80 kcal (336 kJ)
  • fat: 3.92 g (which saturated fatty acids: 0.63 g)
  • carbohydrates: 8.0 g (of which sugars: 6.0 g)
  • fiber: 2.7 g
  • proteins: 1.8 g
  • salt: 0.47 g


Available in a glass jar of 290gr.



FIND OUT MORE

AUBERGINES

The aubergines grew since prehistoric times in South-East Asia and India.

The Arabs brought the aubergines in the Mediterranean area in the early Middle Ages while in Europe they remained unknown until the 16th century.


In those days, the aubergine was known under the name "petoncina" or "petoncino" or "petronciano".

The first part of the name was changed to "Mela" "Apple".

The Aubergines began to be known as "melanciane".


As the aubergines were not edible raw, in popular parlance, the word "melanciane" became synonymous with "unhealthy apples".


The names "alberginia" (aubergine in Catalan) and "aubergine" (aubergine in French) derive from the Arabic "al-badingian" which means "the aubergine" (with the article).

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