Sword Fish from the Adriatic Sea Sauce
The Sword Fish from the Adriatic Sea Sauce is an iconic hand-made ragù, manually cut and rapidly browned, to flavour its meat. The mediterranean aromas of capes and homemade eggplant cream distinguish this sauce, just right spicy.
Type: Tomato sauce with fish
Made in: Marche (Italy)
Net weight: 180 gr
The sword fishes used in this sauce are catched by fishers in the Marche region who use only hooks and trawl lines, to reduce collateral catches and avoid damages to the marine ecosystem. Sustainable fishing is a rare excellence in the food market, because of its fluctuating prices and variable availability through the year. Disolocibo wants to grant a green commitment also with the fish, choosing low environmental impact methods. This recype only contains vegetables grown without pesticides and fungicidals, such as the famous flat onion from Pedaso (Presidio Slow Food) cultivated in the Farm rASOterra AgriCultura and the Cooperativa San Michele Arcangelo's tomato sauce based in Corridonia, famous for its nutritional characteristics and its social commitment. The extra-virgin oil is a blend of exclusively italian olives. The whole salt is produced in Trapani, through natural procedures, in a natural marine protected area managed by WWF.
B.M. di Biagiola Marco & C. s.a.s. Via degli Allori 355, Montegranaro (FM). DISOLOCIBO was born from the idea of Chef Marco Biagiola to bring to the market products of great value made with raw materials produced respecting the rhythms of nature and with techniques and knowledge of the highest level. Simplifying life for those who have little time to cook and giving emotions, evocative scents and childhood memories, these are the intentions behind this project. Strong bond with the territory, maniacal selection of raw materials, tradition of recipes signed by Chef Marco Biagiola prepared with a totally artisanal process, absence of synthetic additives, these are the DISOLOCIBO founding values . For this reason the company selects exclusively breeders who make their livestock live in the open by feeding them with natural food, fish suppliers who adopt sustainable techniques, farmers who avoid chemical shortcuts, mills that only deal with Italian olives.
Ingredients: swordfish meat from the Adriatic Sea Xiphias Gladius (40%), tomato sauce, Pedaso red onion SlowFood presidium, aubergine cream (aubergines, extra virgin olive oil, aromatic herbs, salt), salt, capers, garlic, pink pepper, black pepper, chilli. Produced in a facility that also processes cereals containing gluten, crustaceans, molluscs, eggs, celery, milk, nuts, sesame.
Values for 100 gr: Energy 410 kj, 98 kcal; Fat 5.4 g (of which saturated 1 g); Carbohydrates 2.5 g (of which sugars 2.3 g); protein 8.6 g; Salt 1.4 g
General Information: This fresh sauce is rich in sea flavours and perfectly combines to pastas such as tonnarelli or calamarata. After having mixed it with the pasta, an addition of parsley mince and extravirgin olive oil is recommended. The 180 g jar is perfect for 200 g of pasta.