"Lardiata all'Aglione" Sauce
It is a ready-to-use sauce made from tomato pulp, peeled datterino tomatoes, lard and the special ingredient that makes it unique: Palomonte garlic. This type of garlic, native to the Upper Sele Valley, has been saved from extinction thanks to the Agliog project.
Peeled datterini tomatoes (67%), tomato pulp, lard (2.5%), garlic cloves (1.5%), white wine (contains SULPHITES), whole sea salt, extra virgin olive oil, basil, hot chilli pepper.
The datterino is characterised by a higher sugar level than the cherry tomato, while the latter boasts a juicier texture that requires a longer cooking time.
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