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, and oregano. Nothing more. A simple and straightforward recipe, designed for those seeking an authentic flavor, not crafted at the table. It is the sauce made at home when there is 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 processing that allows the tomato, extra virgin olive oil, garlic, and oregano to truly blend, merging the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the essential oils of oregano remain alive, the EVO maintains its profile and fragrance, and the tomato does not darken. The result is a dense, round sauce, recognizable at the first forkful. Only five ingredients Peeled tomatoes in juice at 93%, extra virgin olive oil, one clove of garlic, a pinch of salt, and a hint of oregano. No preservatives, no colorants, 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 grated fresh 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 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, and oregano. Nothing more. A simple and straightforward recipe, designed for those seeking an authentic flavor, not crafted at the table. It is the sauce made at home when there is 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 processing that allows the tomato, extra virgin olive oil, garlic, and oregano to truly blend, merging the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the essential oils of oregano remain alive, the EVO maintains its profile and fragrance, and the tomato does not darken. The result is a dense, round sauce, recognizable at the first forkful. Only five ingredients Peeled tomatoes in juice at 93%, extra virgin olive oil, one clove of garlic, a pinch of salt, and a hint of oregano. No preservatives, no colorants, 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 grated fresh 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 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 |
