These are the necessities for making great sauces, appetizers and quick meals that have the true taste of Italy in every bite.
Why do we prefer these to other producers? Well the answer is simple everything tastes great and we’re really picky. The Tomatoes are the best in the world. For the sauces the producers on this site go out of there way to source the best organic produce and then use tradition gained over centuries to make your life easy. It is the real taste of Italy. Terroir has a lot to do with it also. Additionally these artisan producers frown on fillers, preservatives and any substitutes for genuine quality and the olive oils they use are sensational! If you don’t see these products in the stores you shop tell the management to call your Uncle Jerry.
The Tomatoes and Passata from San Nicola Dei Meri are rare. The are DOP (Denominazione di Origine Protetta) Organic from the foot hills of Mt. Vesuvius in Campania Italy. It is a single single season crop so they only ship these in the late fall and don’t really make it to our facility till the New Year. The volcanic soil along with the traditional production practices give these Tomatoes their unique sweet flavor and texture. They will make any red sauce special. Definitely not what you normally have access to.
"San Marzano" Whole, Peeled Tomatoes: D.O.P.
This beautiful glass jar contains whole, peeled San Marzano tomatoes in their own juices. The DOP certification ensures the best quality and flavor of tomatoes from the Agro Sarnese Nocerino near Naples. Use them on absolutely everything for true tomato flavor. About $10
"Pomodorini" Whole Piennolo Tomatoes: D.O.P.
These small, sweet Piennolo tomatoes are certified organic and grown in mineral-rich volcanic soil near Mt. Vesuvius. A regional specialty, they hang in clusters outside homes in the Sorrento peninsula in early Fall and are preserved in water for pure taste. For a delicious sauce, simply cook down the tomatoes in their juices over high heat and serve over pasta.
"Passata" Pureed Tomatoes: Organic
Crushed and strained into a thick, sweet puree, these tomatoes are grown by Maria Sorrentino family, near Mt. Vesuvius, an area rich with volcanic soil. Wonderful and fresh-tasting, this puree is the perfect start to any tomato-based sauce for pasta, vegetables, fish, or meat.
These sauces work well with all of our Artisan Pastas but are sensational with chicken as well.
Here is a No Recipe, Recipe…
Make the sauce. Salt and pepper your favorite bone in skin on chicken parts then brown in a medium hot dry skillet about 3-4 minutes a side. Finish it 1 of 2 ways… 1st way slide the skillet in a 300°-325° oven for 35-40 minutes and then ladle on some of the sauce. Or 2nd way… add the browned chicken to the sauce and cover with a lid allowing to gently simmer for 35-40 minutes. Either method ought to be really tasty!
“Arrabbiata” Sauce… Arrabbiata (“angry”) sauce is especially popular in central and southern Italy, where they like piccante. Use this sauce sparingly, as you would add spices. For spaghetti alla mezzanotte, use a few tablespoons, reconstitute with water, saute’ in olive oil, and coat spaghetti. Sprinkle with Italian parsley before serving.
“Boscaiola” Sauce… From Calabria, this dried Boscaiola sauce roughly translates “in the style of the woodsman”. Eggplant, onions, mushrooms, tomato flakes, bell pepper, garlic, and spices reconstitute into a hearty, tasty sauce when sauteed in extra virgin olive oil. Add San Marzano or piennolo tomatoes, cook down, and serve over pasta.
“Puttanesca” Sauce… One of the most well-known sauces throughout Italy, the name is an ode to the ladies of the night who would throw together whatever they could find in the kitchen (tomatoes, capers, olives, garlic) and make a quick sauce before going to work!
“Cacciatora” Sauce… This rustic sauce is prepared “hunter-style” or cacciatora. For a traditional cacciatora-style pasta, reconstitute in water, saute in olive oil, add tomatoes and reduce the sauce. Also great with chicken!
Check out the image 70 seconds and you will have a game plan….
So Ranise is a producer of Olive Oil in North Western Italy’s Liguria region. They have access to really good fruit and vegetables and have a stellar kitchen. The Pesto is a perfect pairing for Alta Valle Scrivia’s Troife pasta or any thing else you use basil pesto. The Walnut sauce is another traditional pairing for Alta Valle Scrivia’s Tagliatelle but we also love it on grilled salmon.
Pesto Ligure by Ranise: D.O.P.
A raw and unpasteurized pesto made with DOP (protected designation of origin) Riviera Basil from Liguria, grown just east of Genova, where pesto originated in the 1800s. Also made with D.O.P. Grana Padano cheese, this bright and flavorful “fresh” pesto is ideal with Ligurian pasta such as Trofie or Trenette. It is a perfect balance of the sweet basil and savory cheese.
Ligurian Walnut Sauce
A rich and creamy sauce that is ideal with delicate pastas from Liguria such as our Alta Valle Scrivia tagliatelle, croxetti, trenette, as well as in stuffings for ravioli or cannelloni. Use it as a crepe filling. Although it is made with a basic blend of ingredients, this sauce is absolutely delicious.
Ligurian Bruschetta Sauce
A delicious blend of bell peppers, tomatoes, sun dried tomatoes, olives and extra virgin olive oil. Although this is actually a tapenade, we love to add a few tablespoons of this spread to a tomato sauce to make it much more interesting for serving with pasta.
The Bruschetta has flavors we just haven’t tasted out of a jar before. Serve as an appetizer on home made crostini or crusty bread. The olives and olive spreads are lively and their EVOO is world class. This is another fine example of organic farming practices and terroir combining to produce superb artisan foods.
Taggiasca Olives (Pitted) in Olive Oil
Sweet olives in olive oil that are ideal for high gourmet preparations such as fine meats and fish, but also as an accompaniment to aperitifs, ideal with soft buttery cheeses.
Green Olive Spread
A delicious spread with all natural ingredients that you can use over bread or tartines, in your pasta sauce especially when added to fresh tomatoes, garlic and anchovies, as an accompaniment to meats such as carpaccio, with your deviled eggs, pureed potatoes and much more.
Black Taggiasca Olive Spread
This is one of the best olive spreads we have ever had. It is completely natural and has a pinch of herbs to round out the flavors. Use on bread as a “bruschetta”, with sandwiches, meats, vegetables, or fish.