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Ortolina - Red Pesto with Parmigiano Reggiano PDO

Ortolina - Red Pesto with Parmigiano Reggiano PDO

Ortolina Red Pesto with Parmigiano Reggiano PDO is a tasty cream made with tomatoes, cashews, and Parmigiano Reggiano, with an intense, Mediterranean flavor. In a convenient 130g tube, it is perfect for appetizers, quick meals, or as a creative condiment for delicious pasta dishes. Practical, versatile, and full of authentic flavor.

Shelf Life: Approximately 1 year

€3,19

Format

Weight 130 gr.

Quantity

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The Ortolina Red Pesto is a delicious combination of Mediterranean flavors, obtained from the fusion of tomato, cashews, and fine Parmigiano Reggiano PDO.

Its convenient 130g tube makes it extremely versatile in the kitchen, perfect for enriching quick and tasty snacks and appetizers, or as a main condiment to give a unique touch of flavor to your dishes.

La ortolina sauce it is so good that it is best enjoyed in its simplicity, spread on a slice of bread. In the kitchen, just add a few grams of Ortolina to tomato sauce to make it thicker and more flavorful: some people can't do without it.

In general, it is ideal for adding flavor to first courses, boiled meat, fish, soups, and crostini

Appearance: tomato sauce with a thick consistency
Color: red/orange color from the mixture of tomatoes, vegetables, and oil
Aroma: pungent but balanced
Taste: sweet, aromatic and strong
Density: thick consistency

After opening, store the product in the refrigerator and consume within 20 days.

ingredients: Tomato purée 39%, sunflower oil, water, tomato powder, Parmigiano Reggiano PDO (milk, salt, rennet) 5%, dextrose, cashews, carrots, salt, basil, Balsamic Vinegar of Modena PGI (wine vinegar, concentrated and/or cooked grape must), sugar, corn starch, carrot and pea fiber, aromatic herbs. May contain traces of peanuts.

Technical Data Sheet (PDF) Technical Data Sheet (PDF)