Oregano pasta sauce in pouch
Inspired by aromatic Tuscan cuisine, Bertolli Oregano is so delicious because it is flavoured with oregano, parsley and basil. This pasta sauce is prepared with Italian tomatoes, ripened under the sun. The tomatoes are harvested during the season, when they are at their best.
Only the best quality ingredients ensure the tastiest flavours of the products. That’s why Bertolli pasta sauces are made with sun-ripened Italian tomatoes. For the perfect taste, smell and colour of the tomatoes, farmers pay attention to a number of very important things, such as: the right characteristics of the tomato, the right amount of water, nutrients and plant protection products and they are picked during the harvest season.
Bertolli was founded in 1865 in Lucca, Tuscany. Francesco Bertolli and his wife Caterina opened a delicacy shop after which they started exporting Italian products to Italian migrants around the world. To this day, Bertolli aims to make all the good things from authentic, simple and delicious Italian cuisine available to everyone.
A tomato sauce with oregano, parsley and basil for pasta.
Ready-made pasta sauce. 4-5 servings. 460ml
Flavoured with only the best 100% natural ingredients.
Contains no artificial colours or flavours.
100% sun-ripened Italian tomatoes.
With a hint of extra virgin olive oil
per 100 gram
| Energy | 196 kJ (57 kcal) |
| Protein | 1,3 g |
| Carbohydrates | 7,7 g |
| Sugar | 6,0 g |
| Fibre | 1,9 g |
| Fat | 0,7 g |
| Saturated fat | 0,2 g |
| Salt | 0,76 g |
Ingredients: tomatoes (54%), tomato puree (24%), carrot (EU)(14%), onion (EU)(3.5%), herbs (oregano (non-EU)(0.4%), basil (o.4%), parsley (0.4%)), sugar, sea salt, garlic, extra virgin olive oil (EU) (0.5%),concentrated lemon juice, onion powder, black pepper.
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Toscana
Toscane is een plattelandsgebied en de Toscaanse keuken is dan ook verbonden met landbouwtradities en draait om simpelheid. Bij bijna elke maaltijd hier wordt er ongezouten brood geserveerd. Vroeger was er een belasting op zout en daarom zijn de mensen hier gewend geraakt aan ongezouten brood. Een van de locale pastavormen hier is ‘pici’ en een ‘bistecca alla Fiorentina’ is het meest bekende vlees van deze regio.
