Organic Pink and Scoppolato Tomato Sauce

Organic Pink and Scoppolato Tomato Sauce

6,95

Pink Sauce

sauce with Organic tomato And Scoppolato Cheese made with cheese burst. A pecorino made unique by its processing and production special refinement. Here the sweetness of cheese and the delicacy given by ricotta makes the creamy and delicate taste. A juice suitable for all palates , it will also please the your children. Own as just done!

  • 220 g jar available

 

 

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See also the other products of Casa Pedona


Sugo Rosa Pomodoro bio e Scoppolato

Tasted by

Simona

The Explorer

the creamy, delicate sauce that reminds me of the one my grandmother used to make. I find that genuineness of flavour and simplicity typical of good things!

Pedestrian House  it produces a truly unique cheese made from sheep's milk but we cannot call it pecorino, it has a name that reflects its truly unique characteristic, this is how it was born Organic Pink and Scoppolato Tomato Sauce

The Scoppolato

Bringing life back to a different sheep's cheese with a new spirit. This is how Lo Scoppolato was born, slowly becoming, with sacrifice and love, a refined reality appreciated by food journalists, starred chefs but above all by the many enthusiasts of the good cheese. A dream that has become a delicious reality! Because, remember, never give up on dreams when we wake up in the morning. In the process, the product is subjected to seasoning with a particular humidity in order to obtain a product with the right seasoning and to enhance its flavor. Scoppolato is ataste experience. Not just for whom loves cheese but also for those who want to discover an intense flavour.

Organic Pink and Scoppolato Tomato Sauce

The idea of the Pink Sauce was born from wanting to create a small one condiment line to enjoy Scoppolato in a new guise. Always following the philosophy of a good and genuine product, we have created a juice with the Organic tomato, the cheese Broken and the ricotta.

The three ingredients create a unicum here, creamy and delicate. A sauce where simplicity is the choice, making it suitable for everyone. Children will also like it because it is tasty and delicate at the same time. A genuine flavour that harks back to the past to grandmothers' recipes, it seems freshly made. All that remains is throw the pasta away and toss it with the sauce, can you smell it already?

Pairing: It should be paired with fresh, fragrant, savoury white wines or with rich, intensely perfumed bouquets with fruity, smooth flavours.

Try it with: Prepare the Fish-filled ravioli cook them in salted water, drain them and add them to a pan and add the Pink Sauce. Those who wish can add freshly chopped basil to lay on top of the pasta.

 

 

 

 

 

 

 

 

Weight 1,800 kg
storage

How long will it keep? See label
How is it preserved? Store in a cool, dry place away from light and heat

Ingrediants

tomato* 50%, ricotta cheese 30% (MILK whey, PANNA, MILK, salt), Pecorino Scoppolato di Pedona cheese 12% (pasteurised sheep's milk, salt, rennet, milk enzymes), onion 5%, salt 2%, raw materials origin: Italy. May contain traces of celery. GLUTEN-FREE

Nutritional values per 100 g

Energy 1268Kj 303Kcal,
Fat 2.9g of which saturated fatty acids 5.4g
Carbohydrates 5.1g of which sugars 3.4g
Protein 5.2g
Salt 0.5g.

Casa Pedona

Ecco la storia che ha dato l'impulso a Casa Pedona, alla ricoperta dello "scoppolato di Pedona"! A metà 800 Giobatta Pacini, possidente terriero di Lucca, decise di acquistare un grosso gregge di pecore a far pascolare sui terreni alti di Seimiglia affidandolo ad un pastore; Tristano da Pedona. Tristano, di tanto in tanto, si recava a Lucca per portare il formaggio di pecora prodotto, sempre di scarsa qualità. Un fatto inspiegabile.

After a “Busted” reverent (The inevitable coppola characterized Tristano), confessed to Pacini that the cheese was not what he expected. “Maybe it's the grass that the sheep eat!” He justified himself, But there was a secret.
Tristano bought cow's milk from a nearby farmer and mixed it with sheep's milk, thus obtaining enough milk from the sheep to make his own cheese. pure pecorino cheese, fragrant and tasty which he was hiding by doing mature in a cave.

Who knows how it was that the Lucchese intuited that behind that poor quality cheese there was a mystery that needed to be solved. He sent for the shepherd who, after the usual "scoppolata", reiterated that if the cheese was not very tasty it was not his fault. After this evasive answer, one morning, quietly, Giobatta went up to Tristano's sheepfold and met him as he was coming out of a cave.
The shepherd, seeing him, turned pale and greeted his master with the usual "scoppolata" but was pushed by Pacini into the ravine where there was a good cheese scent. In a niche, wrapped in straw, there were dozens of forms of cheese. Giobatta used a knife to cut open the form and took a flake from inside: a unparalleled flavour!
At that point the shepherd had to confess his crime. “Of course not. scopolato of Pedona!” - Pacini exclaimed furiously. And chewing that piece tasty cheesy he added: "you are not a polite person who takes off your cap in front of the master. You are a scoundrel. But from now on you will produce this cheese by keeping it for maturing in the niche of the cave. For me, that is.”

After about ten years Tristano stopped making the “scoppolata”. A heart attack took him to the other world and with him stopped the production of this unmistakable cheese.

Today rediscovered by me, Gabriele Ghirlanda, when passion manages to create unique products!

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