Use Alpenzu’s porcini mushroom pasta sauce straight from the jar to make an umami-rich vegetarian lasagne. Alpenzu sauté the vegetables with the pulp of sun-ripened tomatoes, then slow cook the sauce to preserve the flavour and aroma of the mushrooms. This porcini mushroom sauce is wonderful as it is, or pair it with sausages in creamy spaghetti dishes.
Enjoy a taste of Italy’s mountainous produce with Alpenzu’s jams, spreads, sauces and vinegars. Based in Valle d’Aosta, a region of northwest Italy bordered by France and Switzerland, Alpenzu has been creating the finest preserves since 2001. The combination of modern technology alongside ancient traditions, family recipes and local ingredients is what makes Alpenzu’s range extra special.
Ingredients: Tomato pulp 67%, porcini mushrooms 20% (Boletus Edulis and group), extra virgin olive oil, white wine, onions, carrots, celery, parsley, cornstarch, salt, sugar, garlic and white pepper.
Allergy advice: For allergens see ingredients listed in bold.
Storage: Store in a cold and dry place. Once opened, keep refrigerated at a temperature between +2/+6°C and consume within 3 days.
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