Pasta & Sauces
EAT IN ITALY TONIGHT WITH OUR NEW ITALIAN SAUCES
It is no exaggeration that eating these sauces is like dinning out in Italy. Each of them is hand-crafted in Italy according to the highest Italian traditions. With a concentrated flavor they are meant to actually coat the pasta, and not make it swim in the sauce. Prepared using fresh tomatoes and the best quality basil from Liguria (where pesto-sauce was invented).
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DiCamillo Baking Co., Inc.
PENNE RIGATE PASTA
$5.95
Visit product page →"Penne Rigate" is Italian for “striped pens”. As with all our pasta, it is imported from the bruzzi region of Italy. Penne Rigate pasta is created from All-Durham wheat and fashioned on brass dies (this gives it a “rougher” surface-texture for better sauce adhesion).
Penne Rigate, perhaps more than any other type of pasta, was a weekly staple for our family. Our mother would settle for “smooth” penne only if our uncle Emil was out of "Rigate"
at our store. Its shape is the perfect vehicle for nearly every pasta sauce: scooping and holding sauce inside in its tube-center and on its ribbed-surface.Imported from Italy
Net Wt. 16 oz.
Nutritional & Ingredient Information
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DiCamillo Baking Co., Inc.
ORECCHIETTE PASTA
$5.95
Visit product page →"Orchetti" literally means “little ears”. Our Orchetti is made in and imported from the Abruzzi region in Central Italy an is made from All-Durham wheat and formed on brass dies (which creates a rougher surface texture for better sauce adhesion).
These little “pasta-ears” fill up with sauce in the most delightful way, scooping the sauce for you!
Orchetti made a later entry into our pasta memories but this rough-cut has found its way into our hearts forever.
Imported from ItalyNet Wt. 16 oz.
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DiCamillo Baking Co., Inc.
SPAGHETTI PASTA
$5.95
Visit product page →Spaghetti is the universal image of pasta and certainly one of the most amusing foods in the world to try and eat. Our authentic Italian spaghetti is imported from Abruzzi where it is made from All-Durham wheat and formed on brass dies (which creates a rougher surface texture for better sauce adhesion).
It is a joyous sight to see these long strands of spaghetti floating in a red sea of sauce, covered their length in tomato sauce. Then the fun really begins: rolling these pasta strings on the end of your fork, while whipping tomato sauce through the air!
It is still a vivid memory: seeing our mother breaking a handful of spaghetti and dropping it into a huge pot of steaming, boiling water.Imported from Italy
Net Wt. 16 oz.
Nutritional & Ingredient Information
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DiCamillo Baking Co., Inc.
FARFALLE PASTA
$5.95
Visit product page →"Farfalle" translates into English as “butterflies” and this was, for our family, a “special-occasion” cut of pasta. Our farfalle is made in Italy from All-Durham wheat, and formed on brass dies (which provides a rougher surface-texture for better sauce adhesion).
During the Lenten season, meatless Friday dinners often found this unique pasta floating in a light marinara tomato sauce with green peas. After each of us was served, the tin-plated cheese-grater was passed to each of us in turn. We would crank the handle for ourselves and watch as short strands of curly Pecorino Romano floated down on our plate.
This beautiful pasta shape was also one of our mother’s favorite for cold vegetables pasta dishes in summertime. We hope that DiCamillo pasta helps you to make your own family pasta memories, too!
Imported from Italy
Net Wt. 16 oz.
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Biscotti
DICAMILLO MARINARA SAUCE
$9.99
Visit product page →This robust sauce is made in small batches and is a rich blend of the finest California tomatoes, olive oil, and fresh garlic. These all-natural ingredients are expertly blended in perfect proportions resulting in a balanced, flavorful tomato sauce. It is made without sugar or corn syrup.
Ready to serve right directly from the jar, the ideal way to heat this sauce is in a bain marie pan which helps avoid scorching or unnecessary moisture loss which can concentrate flavors. We also encourage you to make this sauce your own by adding your favorite sautéed vegetables, meats, or simple tomato puree for a lighter, personalized taste. -
DiCamillo Bakery
PESTO GENOVESE BASIL PESTO
$12.00
Visit product page →There are so many reasons to love Genoa but in matters of sauce their Pesto Genovese personifies the genius of the Italian kitchen: delicious, fresh, elegant and with great simplicity. This sauce is made using certified-D.O.P.*basil from Liguouri where pesto was invented! Unbelievably fresh tasting.
IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE. It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.
You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it alone!Net Wt. 6.35 oz
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DiCamillo Bakery
SALSA BRUSCHETTA SAPORITA SAUCE
$9.90
Visit product page →Tomato-based with the additions of roasted vegetables, this sauce is perfect nearly everywhere, but specifically blended as a topping on toasted bread. Just try it on our Scaletta toast and you will have no doubts! Yet this sauce is also a wonderful pasta coating or even a meat or fish-relish.
Serving Suggestions
IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE. It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.
You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it alone!Net Wt. 6.35 oz.
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DiCamillo Bakery
SUGO all' ARRABBIATA SPICY TOMATO SAUCE
$9.30
Visit product page →“Arrabiata” literally means “angry”. In Italian whimsy this tomato based sauce actually translates into a hot chili-accented tomato sauce. A wonderful reminder of how a hot taste element can accent flavor– and all done with restraint and balance.
Serving Suggestions:
IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE. It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the
safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.
You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it!Net Wt. 6.35 oz.
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DiCamillo Bakery
SUGO POMODORO TOMATO SAUCE
$7.25
Visit product page →Our Sugo Pomodoro tomato sauce has the depth of taste and subtlety one would expect to experience in a fine restaurant in Italy. Hand-crafted in Italy according to the highest Italian standard and traditions, and of course made with fresh tomatoes and the best quality basil.
Serving Suggestions:
IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE. It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the
safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.
You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it!Net Wt. 6.35 oz.
