Ready made tomato and mussel sauce enriched with the savoury, iodised taste of Paccasassi del Conero. Ideal for seasoning risottos and pasta.
Tomato pulp 50%, mussels (Mytilus galloprovincialis) (molluscs) 18%, natural mussel juice, double tomato concentrate, extra virgin olive oil, sunflower oil, paccasassi 2%, maize starch, onion, sugar, salt, garlic powder, acidity regulator: lactic acid, wine vinegar.
*Sea Fennel (Crithmum maritimum)
May contain mustard, nuts.
Did you know... You often hear about the delicious mosciolo (mussel) from the Marche region, but this is just an alternative name for the much more common mussel. In this region, mussels attach themselves to the imposing rocks and reproduce naturally. It should be noted, however, that the scientific name of the mussel is 'Mytilus galloprovincialis'.
It may interest you
Conero mussels and Paccasassi sauce has an ancient and fascinating history. This sauce has its origins in the gastronomic traditions of Le Marche, a region bordering on the Adriatic Sea. The original recipe uses fresh tomatoes, garlic, parsley, chilli peppers, mussels and paccasassi, a wild herb typical of Mount Conero. The uniqueness of this sauce lies in the balance between the intense flavour of the mussels and the slightly acidic taste of the paccasassi.
Sugo di Cozze e Paccasassi (Mussel and Paccasassi Sauce) is a dish with an intense and spicy flavour, thanks to the combination of the brackish taste of the mussels and the sour taste of the paccasassi. This sauce is particularly suitable for short pasta, such as orecchiette, which are able to retain the sauce inside. Linguine or spaghetti are also a good choice, as they perfectly match the intense flavour of the sauce.
Sugo di Cozze e Paccasassi is a dish that combines the flavours of the sea and the land. In fact, this sauce is known for its health benefits.
Sugo pronto a base di pomodoro e di cozze arricchito dal sapore sapido e iodato dei Paccasassi del Conero.
