NEW A Taste of Italy with Viani
Classico (traditional tomato sauce) – The basic sugo of tomatoes, onions, olive oil and salt also tastes just like that with spaghetti and tagliatelle. Refined with fresh basil, it is a quick authentic meal or a primo piatto.
Nonna (tomato sauce with mixed veggies) – Lots of carrots, onions and some garlic make up this slightly hearty sugo. In addition, there is basil, i.e. once across the kitchen garden. Also a good sauce for Scalloppine alla Pizzaiola.
Pesto (sun-dried tomatoes) – The fruity pesto from dried tomatoes, Grana Padano, cashews and extra virgin olive oil is made according to our recipe without garlic. It can be used as a pesto with hot pasta as well as on the bruschetta.
Pesto (without garlic) – This pesto comes directly from Liguria. It is made with Ligurian basil, but without garlic. It has a pleasant consistency, nice and lumpy.
Pesto (with garlic) – Directly in Liguria we have a pesto Genoese style made with garlic. It is pleasantly piecey and is made with Ligurian basilkum. Top seller!
Carciofi (artichokes) – The small artichoke hearts are perfectly cooked in olive oil. They are cleaned and pickled together with herbs. Their size fits exactly on a toothpick. Cooked and raw ham, salami and toasted bread taste good.
Antipasto (mixed Sicilian veggies) – You don’t need anything, maybe some bread. Crunchy zucchini, red and yellow peppers have the perfect bite. In between, pine nuts and sweet raisins surprise, which have released some of their aroma to the oil.
Cipolle (pickled onions) – Still crunchy, but well pulled through in olive oil, are the sweet-sour, dark red onion pieces. They are a wonderful accompaniment to ham, salami and steak, but also to cream cheeses such as ricotta and burrata.
Olive Miste (with garlic and chili) – Green and black olives are seasoned with whole cloves of garlic and red chilli pieces. The fleshy, green olives make an interesting mix with the small, slightly bitter black ones. The ideal companion to the aperitivo.
Capperi in Coarse Sea Salt – From the island of Salina come the small capers. They are preserved in sea salt and must be thoroughly watered. Then they have an intense, elegant taste. They are suitable as an ingredient for tuna and vegetable salads, vitello tonnato, for dips and much more.
Pomodori , Semi-Dried Tomatoes – These semi-dried tomatoes have a nice consistency. They are pickled in olive oil with lots of herbs and a little garlic and taste good with raw ham, salami and ripe cheeses.
Tomato Sauce with Basil – Fruity, plain and simple: ripe tomatoes and basil plus extra virgin olive oil.