Tomato Sugo Sciue Sciue

Tomato Sugo Sciue Sciue – Italianavera

The Tomato Sugo Sciue Sciue from Italianavera is a delicate, classic tomato sauce with plenty of basil, bottled in a small milk bottle. The Italianavera Sugo Sciue Sciue is a passionate interpretation of a classic Italian recipe, where the aroma of ripe tomatoes combines with the taste of the finest extra virgin olive oil and lots of freshly picked basil, but without garlic.

This sauce, originating from Naples, owes its name to an idiom, because anything that could be done simply and quickly was referred to as sciuè sciuè. Its rich, expressive flavor is perfect for baked pasta, lasagna, or macaroni, or even penne with provolone. The Sciue Sciue is a sauce that allows for endless culinary imagination and is incredibly versatile. For all those who prefer a tomato sauce without garlic.

Tomato Sugo Sciue Sciue – without garlic

The tomatoes for Italianavera's sughi – the true Italian – come from the region around San Marzano Sul Sarno. Here, not far from Naples, between the lightness of the Amalfi Coast to the west and the energetic volcano Vesuvius, is not only the home of the very best tomatoes, but also that of arguably Italy's most attractive sauce maker: Diana Attianese. Even as a child, she learned everything there is to know about tomatoes from her mother and aunt, who in summer, during the early, cooler morning hours, simmered freshly picked, ripe tomatoes into sugo: how the different varieties taste, how they smell when ripe, which tomatoes are best suited for sauces, which are peeled and cooked whole. Because even if the old varieties are not suitable for transport due to their sensitivity, they can be wonderfully preserved in glass and cans without losing their fresh taste and intense aroma.

Italianavera – aromatic pasta sauces

Diana knew the canning business well, as her father worked in this industry, but as is often the case with daughters, they want to do things differently, better than their fathers. Only the best tomatoes are simmered into sugo or put into the brightly designed cans of the trained business economist. And because the art of preserving is traditionally a woman's craft, the name Italianavera suits the lively Italian woman and her ten employees particularly well.