Spicy Sauce, traditional recipe The Minnelea Spicy Sauce is the lively version of the Cilentan: the same ingredients, the same processing, but with a pinch of chili instead of oregano. Peeled tomatoes in juice, extra virgin olive oil, garlic, salt, chili. Five ingredients, nothing more. A balanced spiciness, never over the top, designed for those who want a decisive sauce without overshadowing the sweetness of the tomato. Vacuum cooking at low temperature The difference is in the method: we cook the sauce in vacuum, at low temperature. A slow processing that allows the tomato, extra virgin olive oil, garlic, and chili to truly blend, merging the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the oil retains its profile and fragrance, the tomato does not darken, and the chili provides warmth without overpowering. The result is a sauce with exceptional flavor, dense, round, with a present but polite spiciness. Only five ingredients Peeled tomatoes in juice at 93%, extra virgin olive oil, a clove of garlic, a pinch of salt, and a hint of chili. No preservatives, no colorings, no flavor enhancers. The density comes from cooking, the taste from the quality of the raw materials. How to use it It is perfect for dressing spaghetti, penne, and rigatoni, but also as a base for spicy pizza and focaccia. On a bruschetta of crunchy bread, it becomes an immediate appetizer. A sauce for those who want true warmth, not chemical.
| Energy (kcal) | 91 |
| Carbohydrates (g) | 5.3 |
| of which Sugars (g) | 4.5 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 1 |
| Protein (g) | 1.7 |
| Fiber (g) | 1.5 |
| Sale (g) | 1.3 |
Spicy Sauce, traditional recipe The Minnelea Spicy Sauce is the lively version of the Cilentan: the same ingredients, the same processing, but with a pinch of chili instead of oregano. Peeled tomatoes in juice, extra virgin olive oil, garlic, salt, chili. Five ingredients, nothing more. A balanced spiciness, never over the top, designed for those who want a decisive sauce without overshadowing the sweetness of the tomato. Vacuum cooking at low temperature The difference is in the method: we cook the sauce in vacuum, at low temperature. A slow processing that allows the tomato, extra virgin olive oil, garlic, and chili to truly blend, merging the flavors into a full balance. Without the aggressive heat of traditional pasteurization, the oil retains its profile and fragrance, the tomato does not darken, and the chili provides warmth without overpowering. The result is a sauce with exceptional flavor, dense, round, with a present but polite spiciness. Only five ingredients Peeled tomatoes in juice at 93%, extra virgin olive oil, a clove of garlic, a pinch of salt, and a hint of chili. No preservatives, no colorings, no flavor enhancers. The density comes from cooking, the taste from the quality of the raw materials. How to use it It is perfect for dressing spaghetti, penne, and rigatoni, but also as a base for spicy pizza and focaccia. On a bruschetta of crunchy bread, it becomes an immediate appetizer. A sauce for those who want true warmth, not chemical.
Price VAT included
