A tasty sauce, fragrant and “coloured” by red tomatoes, with an amusing name that’s well known (in Italy and elsewhere), “Pizzaiola” (= literally a woman who makes pizza) - it seems that its cradle was a pizza oven and its father a pizza chef. The recipe is extremely simple: garlic sautéed in olive oil, tomatoes cooked briefly (10 mins.), a sprinkling of dried oregano and salt. The intense, very slightly sweet-and-sour flavour is a guaranteed success on any type of pasta; meat “alla Pizzaiola” is a favourite in Italy, from north to south; on bruschetta and on pizza.... it goes without saying - that’s where it comes from! It’s a sauce that’s also very popular with the little ones, however, if you like, you can add some ground black pepper or chilli to “lace” the Pizzaiola, but only for “grownups”.
Ingredients: Tomatoes, Extra virgin olive oil, Oregano, Salt of Trapani I.G.P., Garlic, Grape Must.