Cilentano sauce, traditional recipe. The Cilentano Sauce Minnelea encapsulates the essence of Cilentano cuisine in five ingredients: peeled tomatoes in juice, extra virgin olive oil, garlic, salt, and oregano. Nothing more. It is a simple and straightforward recipe, designed for those looking for an authentic taste, not artificially constructed. It is the sauce that is made at home when there is time, but ready in a jar: same logic, same taste, same cleanliness on the label. Slow-cooked under vacuum at low temperature. The difference lies in the method: we cook the sauce under vacuum, at low temperature. It is a slow process that allows the tomato, extra virgin olive oil, garlic, and oregano to truly blend, merging the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the essential oils of oregano remain alive, the EVO retains its profile and fragrance, and the tomato does not darken. The result is an exceptional sauce, thick and round, which you recognize at the first forkful. Only five ingredients. Peeled tomatoes in juice at 93%, extra virgin olive oil, one clove of garlic, a pinch of salt, and a touch of oregano. No preservatives, no colorings, no flavor enhancers. The density comes from cooking, and the taste from the quality of the raw material. How to use it. It is perfect for dressing spaghetti, penne, and short pasta, but it is also an ideal base for traditional pizza. To rediscover the flavors of Cilento, pair it with a spoonful of freshly grated cacioricotta. A sauce for those who want real pasta, in ten minutes.