SAUCES

Thanks to the quality of ingredients and careful craftsmanship, we got a simple and delicate tomato sauce. It’s a recipe that still today is done in the Eastern Veneto and Friuli countryside preparing the sauce as in the past with shallots, celery and carrots; cooking it only in uncovered basins. Suitable for pasta and croutons customizing the sauce to taste with basil, garlic, chili, oregano, capers, olives, etc.

This magnificent sauce was created to accompany the “noble pen” game: pheasant, partridge, turkey and guinea fowl. The cooking of the sauce is done strictly in uncovered basins. It also suits devilled chicken - slightly sweet and sour sauce, delicious also on cheese and for “Bourguignonne”.

Delicately aromatic and spicy sauce. Well known in English speaking countries under the name of “Mint Sauce”, it is indicated to accompany roasted lamb, goat and mutton - meat having a strong wild taste. Great on cheeses and for “Bourguignonne”.

This sauce is a fine seasoning sweet and sour at the same time It suits ‘noble’ game roasts such as: roe deer, deer and wild boar. It also goes well on Chateaubriand fillet, Roast-beef, pork roast. Cooking of the sauce is done strictly in uncovered basins. Excellent on cheese and as a sauce for “Bourguignonne”.

This sauce is prepared according to an ancient recipe with grinded yellow mustard grains, shallots and tarragon marinated in extra virgin olive oil and vinegar. Its delicate flavor makes it a pleasantly spicy stylish complement to any table, it is recommended to accompany roasted meats, grilled fish, boiled vegetables and to enrich cooking sauces.

With “Ancient raw Mustard”, we propose a recipe having a strong and sour taste, an “ancient taste”. This mustard enhances flavor of the little cooked roasts, such as: Chateaubriand fillet, Florentine, lamb or mutton Gigot. It is suitable for boiled vegetables and strengthens cooking sauces.

Known as aromatic and spicy dressing over two thousand years, the chopped roots of cren, also called barbarforte or horseradish, are indicated for boiled meat, sausages, roast beef and fish either smoked or raw, left to marinate on the sauce and then drained.

Prepared with extra virgin olive oil, wine vinegar, mustard yellow grains and herbs, this sauce is referred to as pleasantly spicy condiment for each variety of salad, “Bourguignonne”, English style cold meats, boiled fish. It can be combined with low-fat yogurt for vegetable crudités.

It is particularly suitable to accompany boiled meat. This classic Italian sauce made with Mediterranean herbs and extra virgin olive oil, is prepared according to a recipe that doses aromas expertly.

Sun-dried tomatoes carefully chosen, small olives with an extraordinary taste, finely chopped with the addition of extra virgin olive oil. This is the “Red Pesto” Ca'de la Pasina, the most Mediterranean among our sauces, ready seasoning characterized by big and delicate aroma, suitable for any kind of pasta preparation, “Pilaf” rice and the appetizers spread on hot slices of bread or toasted or on grilled polenta croutons.

It is the refined and "Mediterranean" version of the popular and widespread American sauce. Suited for grilled meat, eggs, French fries, hot-dogs, it combines the traditional flavor of ketchup to the inimitable aroma of Modena balsamic vinegar.

Inspired by the great Provencal tradition, this sauce prepared with tomatoes, shallots, celery, extra virgin olive oil and anchovies is particularly suitable for seasoning any type of pasta and to accompany boiled meat. It is also excellent as a warm appetizer spread on slices of hot bread.

Blacks blueberries, horseradish roots, old wine vinegar and brown sugar are the ingredients of this sauce with a sweet and spicy taste together. It is particularly suitable for roast game, roast beef, filet, pork roast, boiled meat, sausages and smoked fish ... “Try it, it’s a delight!”

For this sweet and sour sauce Ca’ de la Pasina has chosen red onions from Tropea. This sauce has a lot of possibilities of combination in the kitchen. It is ingredient for the preparation of other countless bases, it matches with burgers and grilled meat, it is also excellent on cheese and particularly indicated to accompany raw seafood. A real gem of our work, simplicity made it great.

In substance this sauce could be defined as a compound butter, in fact its ingredients make its texture similar to butter. It is indicated to flavor rare meat, baked fish and it is also excellent on hot slices of bread.

With hot peppers, capers, dried tomatoes, garlic, extra virgin olive oil and wine vinegar, this typical Mediterranean sauce is an ideal addition to all the seasoning you want to make spicy. It is also natural accompaniment of various oriental and Mexican dishes. Try it also on croutons and hard cheese.

Mayonnaise has been passed down from the chefs of Maria de Medici Queen of France who first worked out the original recipe becoming sauce of great refinement and simplicity at the same time. In modern industrial version, it has unfortunately become an ingredient symbol of bad and unhealthy eating. Ca’ de la Pasina proposes to its customers, a mayonnaise made only with the simple ingredients of a time mixed gently. Use it on sandwiches, canapés, crudités of vegetables, meat, fish, vegetables, etc ... A sauce also suitable for “Bourguignonne”.

The Mayonnaise with Modena Balsamic vinegar, combines the great flavor of the classic mayonnaise, with the light aroma of the balsamic vinegar. For meat, fish, vegetables, delicious ingredient for Russian salad preparation at home. It’s okay for vegetables crudités and as a sauce for “Bourguignonne”.

Also called “caviar of the poor” or “Olives caviar”, this appetizing compound is prepared by grinding a variety of small Taggia olives having extraordinary taste. It is indicated as an appetizer, spread on hot slices of bread, as a condiment for pasta, cold meat, hard-boiled eggs and salads.

Here in Treviso Radicchio is at home. This product having a unique aroma accompanies and enriches with its taste any kinds of pasta and risotto. It also garnishes stuffed roast and is great on hot slices of bread and sandwiches; to be tried on melted cheese. It is the finest and noblest among leafy chicories.

This Pâté has great finesse, lightness and harmony in the flavors. Tasting it, you will realize how much a preparation based on zucchini flavored with balsamic vinegar of Modena can be tasty and delicate. It’s suitable for seasoning small pasta and for the preparation of refined risotto. Excellent on toasted sandwiches.

Fit to make salads and cooked vegetables more appetizing, it becomes ingredient for the preparation of many other sauces. Excellent as appetizer spread on slices of hot bread and canapés. Diluted with extra virgin olive oil it becomes the seasoning for “Venetian bigoli”, and again, by adding minced garlic is perfect for Piedmontese “Bagna cauda”. The careful preparation and the choice of ingredients make it a high quality product.

This sauce is suitable for boiled fish, cold English style or grilled meat, chicken salad, Niçoise salad,boiled or steamed vegetables. This delicate and simple Provencal garlic mayonnaise, aromatic and light, is a typical Mediterranean sauce also suitable for sandwiches and canapés, vegetable crudités and as a sauce for the “Bourguignonne”.

This natural mayonnaise, made pleasantly piquant by the addition of crushed grains of yellow mustard and aromatic wine vinegar, is particularly suitable to accompany the thin slices of raw meat “Carpaccio” style. It is a typical Mediterranean sauce suitable for canapés and croutons, vegetable crudités and as a sauce for “Bourguignonne”.

Indicated to accompany grilled “meuniere” fish English style cold meats and salads, this mayonnaise enriched with capers and gherkins is made agreeably spicy with the addition of chopped yellow mustard seeds. It’s a typical Mediterranean sauce suitable for sandwiches and canapés, vegetable crudités and as a sauce for “Bourguignonne”.

This great aroma and quality sauce enriched with Cognac is particularly suitable to accompany cocktails of steamed shellfish. Delicious combination on eggs, canapés and croutons. Suitable for vegetable crudités and as a sauce for the “Bourguignonne”.

Mayonnaise has been passed down from the chefs of Maria de Medici Queen of France who first worked out the original recipe becoming sauce of great refinement and simplicity at the same time. In modern industrial version, it has unfortunately become an ingredient symbol of bad and unhealthy eating. Ca’ de la Pasina proposes to its customers, a mayonnaise made only with the simple ingredients of a time mixed gently. Use it on sandwiches, canapés, crudités of vegetables, meat, fish, vegetables, etc ... A sauce also suitable for “Bourguignonne”.

The quality of that typical Piemontese dish, which became Italian, the “Vitel Tonné”, greatly depends on the quality of the sauce. Ca' de la Pasina proposes a preparation according to an old Langhe recipe still in use for the preparation of the “toNné” in best Langhe restaurants. Not only suitable for tuna sauce calf, it accompanies cold meat dishes English style, stuffed fresh tomatoes, cold pasta, boiled eggs, sandwiches and more ...

The Mayonnaise with Modena Balsamic vinegar, combines the great flavor of the classic mayonnaise, with the light aroma of the balsamic vinegar. For meat, fish, vegetables, delicious ingredient for Russian salad preparation at home. It’s okay for vegetables crudités and as a sauce for “Bourguignonne”.

Arugula gives this delicate sauce an aromatic taste sweetened by the addition of balsamic vinegar It is indicated to accompany cold meats English style, sliced Carpaccio of tenderloin, boiled or steamed fish and vegetables, hard-boiled eggs. Suitable for canapés and croutons, vegetables crudités and as sauce for the “Bourguignonne”.

This sauce derived from the great French gastronomic tradition is especially suited to accompany rare meat like Chateaubriand tenderloin and roast beef and smoked fish. It matches with potatoes and boiled vegetables. The adding of balsamic vinegar gives a special Mediterranean flavor to this preparation. Also suitable for sandwiches and canapés, vegetable crudités and as a sauce for the “Bourguignonne”.

Tomatoes carefully chosen and dried in the sun and then put in extra virgin olive oil and herbs to flavor. Simple and traditional preparation, which thanks to the high quality of raw Materials make the final product a refined and exquisite appetizer seal for boiled food, and not only...