Produced exclusively for the Roscioli, this amatriciana sauce is prepared according to the Roman tradition with ingredients chosen to guarantee the excellent quality that distinguishes the Roscioli brands.
Fished in spring, and anchovies are prepared to mature in the traditional “terzigni” in chestnut wood, for a period never less than 8 months. Cleaned from salt, barbed, they are preserved in olive oil.
Fished in the Cilento area between April and July, only the largest anchovies are selected through a special net. Once cleaned, the anchovies are immediately placed in sea salt and left to mature for at least 3 months, then potted in extra virgin olive oil.
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