Cilentano Sauce, traditional recipe The Cilentano Sauce Minnelea encapsulates the essence of Cilento cuisine in five ingredients: peeled tomatoes in juice, extra virgin olive oil, garlic, salt, oregano. Nothing more. A simple and straightforward recipe, designed for those looking for an authentic taste, not concocted at the table. It is the sauce that you make at home when you have time, but ready in a jar: same logic, same taste, same cleanliness on the label. Low temperature vacuum cooking The method makes the difference: we cook the sauce under vacuum, at low temperature. It is a slow process that allows the tomato, extra virgin olive oil, garlic, and oregano to truly blend, merging the flavors into a full equilibrium. Without the aggressive heat of traditional pasteurization, the essential oils of oregano remain alive, the EVO retains its profile and fragrance, and the tomato does not darken. The result is a thick, rounded sauce, recognizable at the first forkful. Only five ingredients Peeled tomatoes in juice at 93%, extra virgin olive oil, a clove of garlic, a pinch of salt, and a hint of oregano. No preservatives, no colorings, no flavor enhancers. The density comes from the cooking, the taste from the quality of the raw material. How to use it It is perfect for dressing spaghetti, penne, and short pasta, and it is also an ideal base for traditional pizza. To rediscover the flavors of Cilento, pair it with a spoonful of freshly grated cacioricotta. A sauce for those who want real pasta, in ten minutes. Origin Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage Store in a cool, dry place. Once opened, keep in the refrigerator and consume within 4-5 days. Format Retail glass jar with a twist-off lid, net weight 200 g.
Price VAT included
Cilentano Sauce, traditional recipe The Cilentano Sauce Minnelea encapsulates the essence of Cilento cuisine in five ingredients: peeled tomatoes in juice, extra virgin olive oil, garlic, salt, oregano. Nothing more. A simple and straightforward recipe, designed for those looking for an authentic taste, not concocted at the table. It is the sauce that you make at home when you have time, but ready in a jar: same logic, same taste, same cleanliness on the label. Low temperature vacuum cooking The method makes the difference: we cook the sauce under vacuum, at low temperature. It is a slow process that allows the tomato, extra virgin olive oil, garlic, and oregano to truly blend, merging the flavors into a full equilibrium. Without the aggressive heat of traditional pasteurization, the essential oils of oregano remain alive, the EVO retains its profile and fragrance, and the tomato does not darken. The result is a thick, rounded sauce, recognizable at the first forkful. Only five ingredients Peeled tomatoes in juice at 93%, extra virgin olive oil, a clove of garlic, a pinch of salt, and a hint of oregano. No preservatives, no colorings, no flavor enhancers. The density comes from the cooking, the taste from the quality of the raw material. How to use it It is perfect for dressing spaghetti, penne, and short pasta, and it is also an ideal base for traditional pizza. To rediscover the flavors of Cilento, pair it with a spoonful of freshly grated cacioricotta. A sauce for those who want real pasta, in ten minutes. Origin Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage Store in a cool, dry place. Once opened, keep in the refrigerator and consume within 4-5 days. Format Retail glass jar with a twist-off lid, net weight 200 g.
| Energy (kcal) | 91 |
| Carbohydrates (g) | 5.3 |
| of which Sugars (g) | 4.5 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 1 |
| Protein (g) | 1.7 |
| Fiber (g) | 1.5 |
| Sale (g) | 1.3 |
