Marinara Sauce

Handcrafted with Menaica Anchovies (Slow Food Presidium) and Colatura di Alici – Few ingredients, no additives or preservatives

Tomato, olives, capers and the soul of Menaica anchovies: the sailors' sauce, in its noblest version

Menaica Anchovy Marinara Sauce

The Marinara Sauce is the most precious jar in the Cilento sauce range: hand-cooked according to local tradition, it contains peeled tomatoes and tomato pulp, olive oil, capers, black olives, garlic, oregano, and—here lies the secret—Slow Food Presidium Menaica Anchovies and Colatura di Alici di Menaica, two of the finest ingredients from the Pisciotta laboratory. The result is a sauce with a full Mediterranean character, where the deep savory flavor of the anchovies and the umami of the colatura meet the vegetal notes of olives and capers. Few ingredients, no additives or preservatives: all the flavor of a typical Cilento sauce, ready to use.
 
 
 

The roots of this Marinara Sauce are deep in tradition

Marinara is, literally, the sailors' sauce: it originated on the Tyrrhenian seas because its ingredients—tomato, garlic, oregano, and oil—were the only ones that could withstand long voyages without spoiling, ready to be served as lunch as soon as the sea permitted. On the Campania coast, this essential ingredient soon found its way into the larders of fishing families: salted anchovies, olives, and capers—giving rise to the family of "seafood sauces without fresh fish" that includes the famous puttanesca. This jar brings marinara back to its most authentic origins, with a luxury that sailors of yore could not afford: the most prized anchovies in the Mediterranean, menaica anchovies, and their colatura as a finishing touch.
 
 
 

Choosing Marinara Sauce means taking care of yourself

This sauce is pure Mediterranean diet: the antioxidant lycopene from tomatoes, made more bioavailable by cooking in olive oil, the proteins from oily fish (4,1 g per 100 g), healthy fats with just 0,23 g of saturated fats, and the aromatic contribution of capers, olives, and oregano that adds flavor without excessive salt (1,88 g, moderate for this category, also thanks to the natural seasoning power of the colatura). No additives or preservatives: only real ingredients, prepared by hand. A spoonful transforms pasta into a complete and balanced dish, as seafood tradition has always taught.
 
 
 

How to Best Use: Marinara Sauce

• HOMEMADE MARINARA PIZZA – Use it as a base instead of the simple tomato puree: mix with the Organic Pizza Flour Mix, spread out, a thin layer of sauce, a drizzle of oil and in the oven at maximum temperature: the tastiest marinara you have ever baked.
• MIDNIGHT SPAGHETTI – Its chosen territory: sauce heated in a pan and Linguine Senatore Cappelli® Organic jump in, with a convivial glass of Bag in Box Organic Red Wine for large tables: the dish that reconciles you with the day.
• CILENTANA PIZZA CHICKEN – Brown the pieces of chicken in a pan Whole Free Range Chicken, cover with the marinara sauce and cook over low heat: capers and olives serve as an integrated side dish, and the Sunday second course is served.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who preserve the ancient menaica fishing tradition and hand-craft their catch into exquisite delicacies—from Slow Food Presidium anchovies to colatura—which here become ingredients in traditional sauces.
 
 
 

Ingredients

Peeled tomatoes (40%), tomato pulp (38%), salted anchovies (Engraulis encrasicolus), olive oil (5%), capers (4%), black olives (4%), anchovy sauce, garlic, oregano. Allergens: FISH.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 247 kJ / 60 kcal
• Fat: 3,12 g, of which saturated fatty acids: 0,23 g
• Carbohydrates: 4,5 g, of which sugars: 4 g
• Protein: 4,1 g
• Salt: 1,88 g

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