Pomod'oro Pasta Sauce

Pomod'oro Pasta Sauce, Organic sauce made from sun-ripened tomatoes

Cipriani Pomod'oro pasta sauce is an organic tomato sauce made from sun-ripened, hand-picked tomatoes from the Po Valley. Bolder in flavor than the mild Sansovina, this 340-gram jar is a reliable companion for any egg noodle or durum wheat pasta.

Pomod'oro Pasta Sauce by Cipriani is an organic tomato sauce made from sun-ripened tomatoes from the Po Valley, named after the Italian word for the "golden apple." The 340-gram jar has a slightly bolder flavor than other Cipriani sauces and pairs well with any pasta shape.

The golden apple from the Po Valley

Pomodoro, literally "golden apple," is the Italian term for the tomato – a name that dates back to the originally yellow varieties with which the fruit first became known in Europe.

For this sauce, the tomatoes are sun-ripened and hand-picked, grown in the rich, fertile soils of the Po Valley in Northern Italy. This origin is noticeable in the taste: concentrated and aromatic, without seeming artificially enhanced.

The 340-gram jar is enough for about four servings of pasta, sufficient for a family meal without worrying about needing seconds.

Compared to the milder Sansovina, the Pomod'oro features a bolder, more concentrated tomato note – those looking for a more intense flavor should opt for this sauce.

The sauce bears its full name, Pomod'oro, on the label, while the short form is usually sufficient in everyday use to distinguish it from the milder Sansovina.

For egg noodles, durum wheat pasta, and more

The bold tomato note of the Pomod'oro pairs well with more robust pasta shapes like Organic Rigatoni, whose ridges hold the sauce well.

The sauce also goes well with the square Tagliardi egg noodles, as the concentrated tomato gathers in the corners of the pasta. Those looking to further refine the sauce can stir in some Basil Pesto for a herb-forward variation.

Pomod'oro is also perfect for a quick bruschetta: on toasted bread with a little olive oil and fresh basil, you can create a simple appetizer in minutes.

Pomod'oro also makes a good base for a Bolognese: simmered with a bit of ground meat and onions, it quickly becomes a hearty sauce without having to start from scratch.

As a base for a layered dish with eggplant or zucchini, baked in the oven, the sauce adds the exact depth that a milder sauce would lack.

A sauce with origins in Harry's Bar

Like all Cipriani pasta sauces, Pomod'oro is created in the small family business that Arrigo Cipriani runs according to the recipes of his father, Giuseppe.

In 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice – the pasta, sauces, and other house classics still come from this kitchen today.

Anyone wishing to try the milder Sansovina or the thicker tomato Passata in addition to the Pomod'oro can find all three sauces in the Cipriani Fine Foods selection.

Simmered in a pan with olive oil

Briefly simmer the Pomod'oro in a pan with a little olive oil before adding the pasta – this allows the full aroma of the sun-ripened tomatoes to unfold.

This is how the golden apple becomes a sauce that tastes bold even without much effort.

Organic inspection body IT-BIO-009 Agricultura Italia