Onion ramata di Montoro (88%), carrots, extra virgin olive oil, lemon juice, celery, salt.
Did you know that... Genovese has very ancient origins, dating back to the 17th century, when Genoese merchants settled in Naples and brought their recipe with them. However, the Neapolitan version requires the use of red onions from Tropea (in our case Cipolla ramata di Montoro), which give the sauce a sweet and delicate flavour.
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Vegetarian Genovese Sauce: A healthy and tasty alternative!
Neapolitan Genovese sauce is one of the most popular recipes in the Italian culinary tradition. However, it is important to note that each region has its own version of the sauce, which varies according to the ingredients and preparation. For example, the Sicilian version uses aubergines and peppers, while the Tuscan version adds porcini mushrooms and artichokes. You can also adapt the original recipe by adding ingredients such as olives, capers or anchovies to make it even tastier. Or, as in this case, the classic Neapolitan Genovese, but without the addition of meat, preserving the flavours that characterise our beloved Genovese.