SUGO AL BACIO – TOMATO SAUCE WITH LARDO AND AGLIONE GARLIC

Casa Iuorio’s vegetables are grown in harmony with the natural rhythms of the land and the seasons. Only seeds from local varieties are used, without intensive farming or greenhouses. The plants grow in open fields without chemical agents and are carefully harvested by hand. Processing takes place directly at Casa Iuorio, using only vegetables picked at peak ripeness. Filling and labelling are also carried out by hand, ensuring an authentic, wholesome product.
One of the ingredients in this sauce is Palomonte aglione, a garlic variety native to the Upper Sele Valley that had almost disappeared and was revived through Casa Iuorio’s participation in the Agliog project.

Ingredients
Tomato pulp, peeled datterini tomatoes 63%, lardo (cured pork fat) 2.4%, garlic scapes 2.3%, white wine (contains sulphites), extra virgin olive oil, unrefined sea salt, basil.
No preservatives or colourings.
After opening, refrigerate at 5°C and consume within 1 week.

Available size
300 g jar IUOSBA300

Perfect pairing
Italiamy recommends serving bronze-drawn sedanini with Sugo al Bacio for a pasta dish full of character, perfect for those who enjoy intense, authentic flavours.