The condiment with Balsamic Vinegar...
With this ready to use sauce you can easily prepare the famous Spaghetti with garlic, olive oil and chilli pepper, with a real Calabrian taste.
Delicious Datterino cherry tomatoes cut in half together with tomato juice.
Spreadable spicy condiment made with Calabrese hot pepper. Excellent with brushetta, sandwiches, pizza, pasta and meat.
Pesto is the traditional typical sauce of Liguria, widley appreciated both by adults and children. Withe tha name "Pesto alla Genovese" it is included in the official list of Traditional Agricultural and Food products of Liguria.
This sauce Pesto Calabrese is perfect to enrich in colour and taste your pasta. This recipe is made with sundried tomatoes, Red onion of Tropea Calabria PGI, Pecorino cheese and Ricotta.
Sage Pesto has a very peculiar taste. It is perfect as condiment for Spaghetti or any other type of long Pasta. It has a delicate and aromatic flavour and thanks to its freshness it is ideal for summer recipes.
This Taggiasche olives Paste is made with olives from Riviera Ligure, harvested in Anfosso family’s olive groves, stoned and matured in brine. Then olive paste is extracted an extra virgin olive oil is added.
The Frantoiana (or Trappetara) was a first course meal eaten by the workers at the mill during the olive harvest.
A savoury pesto with an unmistakable Mediterranean flavour: this is the pistachio cream from Scyavuru.
This cheese and egg “metballs” in tomato sauce are a typical recipe of Abruzzo region.
Amatriciana is one of the the most popular italian pasta sauces in the world.
Red Pesto with Basil Genovese PDO is a valid alternative to the traditional Pesto Genovese. It is ideal as condiment for Pasta but also to be spread on bread and bruschetta for an original and mediterranean appetizer.
A delicious variant of the classic Pesto Genovese, made only with the best selected ingredients, like the extra virgin olive oil Anfosso. This Peppers Pesto, with its creamy consistence and strong taste, will make your first courses simply irresistible.
This delicious sauce made from turnip greens and string beans is ideal for preparing quick and genuine first courses at the same time
An intense and savoury taste: that is the striking factor of Pesto Isolano by Scyavuru.The union of both land and sea ingredients creates a mixture of flavours and aromas typical of the gastronomic and cultural tradition of Sicily.
Piccantino is a typical spicy Calabrian sauce made with chilli pepper and mixed vegetables ideal for spicing up any dish such as pasta, meat, pizza or simple bread.Perfect also on bruschetta.
Delicious Datterino cherry tomatoes cut in half together with tomato juice. The method of preparation is the same as classic "Spaccatella" but the taste is more delicate and sweeter.
Gricia is “Amatriciana” sauce in white version, that is without tomato. Actually it is the original recipe of Amatriciana before the coming of tomato in Italy (16th century).
Walnut Sauce is a typical sauce of Liguria region which is used with Pasta, gnocchi, Ravioli or the typical ligurian shape "trofie". Its creamy but savoury taste is ideal to serve a tasty first course dish which is different from usual sauces.
Give Pasta the intense, spicy flavour of Calabria qith this Pesto sauce made with 'Nduja, the typical spreadable spicy salami typical of this region. Try it also on bruschetta.
Pesto alla Trapanese by Scyavuru has a very ancient origin: it dates back to centuries ago, when the Genovese vessels, on their way back from the East, transited through Trapani port and brought there the tradition of Ligurian “agliata” sauce, based on garlic and walnuts.