Name: Il Mongetto: Sugo del Diavolo, 290g
Brand: piemont express
SKU: ILM-SDD-290g
Price: 5.9 EUR
Availability: OutOfStock

The Sugo del Diavolo, or Bagna du Diaul, is a preparation that perfectly combines the intense flavors of land and sea: tuna and anchovies are blended with a mild spiciness to create a sauce that leaves no one indifferent.

This sauce comes from tradition but knows how to surprise. The base of fresh tomatoes is enriched with high-quality tuna and anchovies, giving the sauce a unique depth of flavor. The chili pepper adds a spicy and robust note, making this sauce an ideal companion for anyone seeking character in every dish.

Sugo del Diavolo is perfect for seasoning spaghetti, linguine, or any type of long pasta, but it is also suitable for more complex dishes like risotto or bruschetta. Ideal for those who love rich, intense, and naturally spicy dishes without compromising on the quality and freshness of the ingredients. A perfect harmony that delights the palate and stimulates the senses.

Ingredients: tomatoes (79.90%), TUNA, ANCHOVIES, extra virgin olive oil, garlic, salt, hot chili (0.28%), oregano

Nährwerte je 100 ml/g

Calorific value 297 kJ/71 kcal
Fat 4.3 g
of which saturated fatty acids 1.6 g
Carbohydrates 3.6 g
of which sugars 3 g
Protein 4 g
Salt 0.64 g

Hersteller

Il Mongetto
Via Piave, 2, 15049 Vignale Monferrato AL, Italy

Allergene

Fish

Hersteller

Il Mongetto

Since 1981, Roberto Santopietro has been a passionate ambassador of Piedmont cuisine. He has made the traditional antipasti, sauces, creams, and jams internationally known. One of his rediscoveries was the small cherry peppers.

It was Nonna Palmira's black recipe notebook that Roberto Santopietro and his wife Margherita absorbed about 40 years ago, which sparked their small production. It all started with Mostarda d’Uva, the grape and nut jam that pairs so well with Piedmont cheeses. Today, there are 65 different recipes, some from the grandmother, but also from other households. Il Mongetto has since become a cooperative consisting of seven members.

Originally, only Roberto and his brother Carlo dedicated themselves to agriculture and processing, which also includes viticulture. Both are career changers, a kind of culinary hippies born and raised in Milan but strongly drawn to agriculture and gastronomy. When Carlo Petrini founded Slow Food in Bra, Piedmont in 1986, Roberto was one of the first members.

The brothers owe their choice of Vignale in Basso Monferrato to their mother, who comes from the neighboring village.

Fish and salt were ingredients originally not found in Piedmont but were essential and highly sought after, especially salt. So the Piedmontese traded with Liguria, but on the way back from the sea, they hid the salt under the fish to avoid the salt tax. This is how specialties were created.

Fish and salt were ingredients originally not found in Piedmont but were essential and highly sought after, especially salt. So the Piedmontese traded with Liguria, but on the way back from the sea, they hid the salt under the fish to avoid the salt tax. This is how specialties were created.

Unusual grape varieties and wines

Carlo Santopietro, winemaker and host of Dré Castè, the beautiful agriturismo of Il Mongetto, is both a lover of typical grape varieties and a follower of Giacomo Bologna, who initiated the aging of Barbera in barrique barrels in Piedmont.