'NDUJA SPICY PASTA SAUCE

A sauce with a strong and spicy flavour, with Calabrian tomatoes, olive oil, 'Nduja, and Calabrian Peperoncino.

Ingredients: Italian tomato (pulp 40%, passata 15%, concentrate 10%) 65%, 'Nduja (Italian pork meat and fat, Calabrian chili, salt) 15%, Tropea Calabria PGI Red Onion, olive oil, extra virgin olive oil, salt, antioxidant: ascorbic acid.

'Nduja

A true artisan product of excellence, which cannot be produced at any time of the year. To possess all its organoleptic characteristics and the correct consistency, it must be produced in the colder winter months, when pork is traditionally processed. From the animal, lardello, guanciale, and pancetta are used. Salt and plenty of spicy Calabrian peperoncino are added. It contains no preservatives, thanks to the amount of spicy chili, which has antiseptic properties. Another characteristic that makes this sausage unique is its creamy consistency, allowing it to be spread.

The Peperoncino Calabrese

The generic name Peperoncino Calabrese covers all varieties grown exclusively in Calabria belonging to the species Capsicum annuum L., the spicy fruit of a plant belonging to the Solanaceae family, native to Central and South America. Known and widely consumed in Mexico for 9,000 years, it arrived in Europe aboard Christopher Columbus' three caravels when he returned from his voyage to America in 1492. Thanks to its strong flavour and vigorous aromatic character, it quickly spread in Spain and the Mediterranean basin.

It is the only chili capable of providing an exceptional spicy flavour without burning the taste buds. The peperoncino from this region is of excellent quality; its growth is favoured by optimal humidity levels, and it does not need to be chemically treated. The chilies must be naturally dehydrated, and the most renowned ones are produced in the Monte Poro area. The Calabrian people use it as a condiment in pasta, pizzas, vegetables, or meat dishes.

Delizie di Calabria

The story of Delizie di Calabria, a family business founded by Domenico Scalise, began four decades ago in the region where the sun shines 300 days a year, Calabria. An important city of ancient Magna Graecia, this very mountainous southern Italian region lies between the Ionian Sea (to the east) and the Tyrrhenian Sea (to the west) and is separated from Sicily by the Strait of Messina. Here, peperoncino found its ideal habitat, becoming the exponent of a rich and healthy gastronomic culture.

The history of the Calabrian tradition of preserves is so ancient that it is lost in time. Products from the land were preserved in jars and remained available all year round, with all their freshness. Born as a small farm dedicated to processing agricultural products, Delizie di Calabria is now a reference in the production of Peperoncino di Calabria and other Calabrian treasures. A modern and efficient production structure, yet respectful of the environment. It combines peperoncino with other tasty ingredients, such as Tropea red onion, olives, sun-dried tomatoes, bergamot, among many others. Each ingredient finds its place on tables, but also in pantries, filled with delicious preserves.