Peperonate

This aromatic mixture of long-simmered peppers, onions, tomatoes and olive oil is made in Italy using a traditional family recipe.  The alter ego to friggione, the classic Italian tomato sauce, peperonate can be used interchangeably with it, heated as a condiment or cold as an antipasto.

• Made using red, yellow and green peppers from Emilia Romagna, golden onions from the village of Medicina, tomatoes, extra-virgin olive oil and Cervia artisan sea salt.
• Simmered for over 24 hours, the piquant sauce has a noticeable touch of sweetness, but no sugar added, which is a sign of the ultra-fresh, local, in-season ingredients.
• Try it over pasta, on crostini, served at room temperature as a condiment with bollito misto (a classic Italian boiled meat dish), or with smoked fish.
• 9.5 oz.
• Made in Italy.