Spicy Sauce, traditional recipe. The Spicy Minnelea Sauce is the lively version of the Cilentano: the same ingredients, the same processing, but with a touch of chili instead of oregano. Peeled tomatoes in juice, extra virgin olive oil, garlic, salt, and chili. Five ingredients, nothing more. A balanced spiciness, never excessive, designed for those who want a strong sauce without overpowering the sweetness of the tomato. Low temperature vacuum cooking. The difference is in the method: we cook the sauce sous vide, at low temperature. A slow process that allows the tomato, extra virgin olive oil, garlic, and chili to truly blend together, melding the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the oil maintains its profile and fragrance, the tomato does not darken, and the chili provides warmth without dominating. The result is a thick, round sauce, with a present but refined spiciness. 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 chili. No preservatives, no dyes, no flavor enhancers. The thickness comes from cooking, and the taste from the quality of the raw materials. How to use it. It is perfect for dressing spaghetti, penne, and rigatoni, but also as a base for spicy pizza and focaccia. On a crispy bread bruschetta, it becomes an immediate appetizer. A sauce for those who want real warmth, not chemical. 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.
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Spicy Sauce, traditional recipe. The Spicy Minnelea Sauce is the lively version of the Cilentano: the same ingredients, the same processing, but with a touch of chili instead of oregano. Peeled tomatoes in juice, extra virgin olive oil, garlic, salt, and chili. Five ingredients, nothing more. A balanced spiciness, never excessive, designed for those who want a strong sauce without overpowering the sweetness of the tomato. Low temperature vacuum cooking. The difference is in the method: we cook the sauce sous vide, at low temperature. A slow process that allows the tomato, extra virgin olive oil, garlic, and chili to truly blend together, melding the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the oil maintains its profile and fragrance, the tomato does not darken, and the chili provides warmth without dominating. The result is a thick, round sauce, with a present but refined spiciness. 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 chili. No preservatives, no dyes, no flavor enhancers. The thickness comes from cooking, and the taste from the quality of the raw materials. How to use it. It is perfect for dressing spaghetti, penne, and rigatoni, but also as a base for spicy pizza and focaccia. On a crispy bread bruschetta, it becomes an immediate appetizer. A sauce for those who want real warmth, not chemical. 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 |
