Casina Rossa Sugo al Vino Rosso region-Emilia-Romagna and egg whites - filled

and egg whites - filled with bits of rich

A delicious blend of herbs from the Italian countryside to add flavor to any dish

The figs are turned into wine before they are made into vinegar and aged to develop flavor

An especially traditional treat added to pasta salad or bruschetta

Simple and quick to cook

Casina Rossa Sugo al Vino Rosso region-Emilia-Romagna and egg whites - filledThe newest addition to our best selling pasta sauce line that captures a true regional flavor: Montepulciano dAbruzzo red wine. This sauce tastes almost meaty due to the richness of red wine, herbs, and extra virgin olive oil. Use for any short or long pastas and in making your favorite meat rag . Try with egg pastas for special occasions or use it as a braising sauce with meat or cooked beans. Ingredients Tomato Pulp And Cherry Tomato Puree 88%,