I SARRASTI

The company distributes food products typical of the Amalfi Coast, San Marzano Valley, Cilento and Sele Valley made with artisan methods and traditional.

Spirits | Bread / baked goods | Fresh cheese | Fruit sauce / coulis | Antipasti | Seafood (tinned or in jars) | Jam / conserve | EVO, co-operative | EVO, single estate | Vegetable antipasti | Own label | Dried Pasta | Chutney, vegetable | Regional Food Group | European | Pesto | Salsa | Fish pate

Name Anchovies and tomato sauce Description Mix between the Agro Nocerino Sarnese  tomato and  the anchovies fished in the sea of the Amalfi Coast. The process is completely manual and handcrafted, according to the tradition.??To dress pasta, bruschetta and  pizza Category Seafood (tinned or in jars) European

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Name Anchovy water sauce (Colatura) Description Coming from garum, it was used by the ancient Romans as a universal dressing. Now it is one of the culinary specialties from Cetara. Anchovy sauce represents the hard work of many generations. The art of salting and filtering the liquid is handed down from father to son. The strong flavour comes from the wise seasoning and pressing of salted anchovies. The full process is handmade . It is an excellent sauce for pasta, bruschette, salads and grilled vegetables. Category Seafood (tinned or in jars)

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Name ASPARAGUS Description ASPARAGUS, EXTRA VIRGIN OLIVE OIL, WINE VINEGAR, GARLIC, ORIGANUM, HOT PEPPER,SALT AND LEMON JUICE Category Vegetable antipasti

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Name BABY ARTICHOKES Description ARTICHOKES, EXTRA VIRGIN OLIVE OIL, WINE VINEGAR, SALT AND LEMON JUICE. Category Vegetable antipasti

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Name CANDELE Description It is a special kind of pasta made with pugliese wheat from Altamura and very pure water. It is bronze drawn and dried following the traditional “Cella Cirillo” way. Eliconi pasta has the classic twisted shape in spiral, so it retains any kind of dressing, either complex or simple one. Category Dried Pasta

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Name Chickling vetch (Cicerchia)? Description Similar to a squashed chickpea, the chickling vetch is in the middle between peas and beans.?It has the characteristic to produce seeds even in difficult environmental conditions, in which no other edible plant neither survives nor flourishes. Its limited distribution is due to the inability to mechanize the production: from planting to grading, the production process is only manual.?Highly-proteinic, it can be considered as a complete food and It can also fulfil various types of soups. Category Pulses

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Name Controne Bean Description Controne Bean is easily recognizable: it is small, round and white it has neither  stains nor eyes, and has, instead, a very ancient history. The high digestibility and the thin skin, almost imperceptible, make the Controne bean a valuable legume He does not need a long soak and it does not split itself while cooking (the traditional cooking in a crock at a very low heat is advisable), and it is ready in less time than a common bean .?It is a complete food, for its organoleptic characteristics and its production and it can be considered as the  perfect protagonist of the Mediterranean diet. Category Pulses

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Name extra virgin oil olive DOP Colline Salernitane Description This oil is produced from olives from the hills between Battipaglia, Montecorvino Rovella, Campagna, Serre and Eboli.Its ancient trees burst with oil since the first half of the 900. A fruity, clean, fresh scent of olive oil with herbs. An intriguing hints of artichoke and almond spicy tones. Extraordinary organoleptic characteristics. Over 700 of polyphenols and 0.25 acidity. Honored by the leaves of 3 Oils Guide “Gambero Rosso”. The awards: In 2011 International Competition Armonia Trofea Almo. In 2010 II International Competition classified "Ercole Olivaro". In 2009 Top 14 Award mile oil blended and Guide of the best oil of the World "the exstravergine 2009. Category Other Speciality Oils

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Name GRILLED GREEN ONION Description GRILLED GREEN ONION, EXTRA VIRGIN OLIVE OIL, WINE VINEGAR, SALT AND LEMON JUICE. Category Vegetable antipasti

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Name LEMON LINGUINE Description It is a special kind of pasta made with pugliese wheat from Altamura and very pure water. It is bronze drawn and dried following the traditional “Cella Cirillo” way. Eliconi pasta has the classic twisted shape in spiral, so it retains any kind of dressing, either complex or simple one. Category Dried Pasta

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Name Pesto from Cetara with anchovy water sauce Description It is a typical pesto from the South of Italy. It is made of: anchovies, nuts, green and black olives, capers, garlic, extra virgin olive oil, basil, parsley and chili pepper. This pesto is handmade and it is excellent with many kinds of pasta. It tastes great on bruschetta and meat too. Category Seafood (tinned or in jars)

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Name Sanmarzano D.O.P. Description San Marzano tomatoes are long, rib and solid.. It is the only variety of tomatoes that does not shatter while processed: on the contrary it remains whole and intact in can. Only using it you can have an high quality peeled tomatoes with a strong taste. In 1902 in Fiano, a place between Nocera, San Marzano and Sarno area. the “Pomme d’amour”, as it was imaginatively called by a French chef, referring to its aphrodisiac properties, was discovered. This tomato was later called San Marzano. From warm soils at the foot of Vesuvius mount and sources of pure water, the great combination of three varieties from Nocerino-Sarnese area: Fiascona, Fiaschella and Re Umberto tomatoes come from. Thus San Marzano tomatoes were born at the beginning of the twentieth century. It tastes good on sauces, gravies and typical Neapolitan pizza. Category European

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Name SPAGHETTONI WITH SEPIA Description It is a special kind of pasta made with pugliese wheat from Altamura and very pure water. It is bronze drawn and dried following the traditional “Cella Cirillo” way. Eliconi pasta has the classic twisted shape in spiral, so it retains any kind of dressing, either complex or simple one. Category Dried Pasta

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Name Spicy seafood bruschetta Description The classic sauce for the typical Cilento mountains appetizer. The unmistakable taste of good olive oil, the whipping hotness of hot peppers, the wonderful anchovies of Salerno sea.??The process is completely manual and handcrafted . Excellent also for salads Category Seafood (tinned or in jars) European

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Name String beans Description STRING BEANS IN EXTRA VIRGIN OLIVE OIL Category Vegetable antipasti

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Name STUFFED GREEN TOMATOES IN EXTRA VIRGIN OLIVE OIL Description GREEN TOMATOES, EXTRA VIRGIN OLIVE OIL, WINE VINEGAR, ANCHOVIES, GARLIC, ORIGANUM, CAPERS, HOT PEPPER AND SALT. Category Vegetable antipasti

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Name Yellow tomatoes passata from Capaccio Description yellow tomato is the original colour that characterized the first juicy fruit brought in Europe by the galleons from Cortes. The name of this variety of tomatoes comes from their typical colour. It was later changed from favorable climatic conditions of the south of Italy. It is grown in dry soil and it has a sweet, balanced and not tiling taste. It is rich in beta-carotene and is recommended to season fish dishes or very delicate meals. It is excellent on unusual combined meals Category European

Recipe Title Cavatelli with yellow tomatoes Recipe Details Ingredients (number of servings :4): 400g of cavatelli pasta, 300g of yellow tomatoes passata, 2 onions, 150g of sausages, extra virgin olive oil, parmesan cheese, basil and salt as much as you need. Directions: spice up the crumbled sausage with chopped onion in oil on high heat. Then add yellow tomatoes passata, basil and salt as much as you need. Simmer for 15 minutes. When it is cooked, season the pasta with grated parmesan cheese. ? Product Categories Dried Pasta

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Recipe Title Homemade fusilli with pesto from Cetara Recipe Details Ingredients (number of servings: 4): 400g of fusilli pasta, 2 spoons of pesto from Cetara, extra virgin olive oil. Directions: Cooking fusilli and drain. Put the pasta in the pot again, Add a bit of cooking water, the pesto from Cetara and a little bit of extra virgin olive oil. Stir all ingredients over heat and serve them warm. Product Categories Seafood (tinned or in jars) Fresh Pasta

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Recipe Title Homemade Candles with Dried Tomatoes Recipe Details Ingredients (4 servings): 400 gr. candles, 100 gr. of sun-dried tomatoes, 30/50 gr. onion, 500/700 gr. tomato sauce, parmesan cheese, oil e.v.o. and salt b.q.?? Method: Break off the homemade candles using, if needed, a jagged knife. Put the dried tomatoes in oil  with the onion and cook at low heat, then add the tomato puree and the salt  When cooked, season the pasta cooked al dente with grated Parmesan cheese. Product Categories Dried Pasta European

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Recipe Title Linguine alla puttanesca Recipe Details Ingredients (number of servings:4): 500g of cherry tomatoes, 4 spoons of extra virgin olive oil, 50g of black tomatoes, capers, 1 spoon of chopped chili pepper, chopped parsley and 400g of Linguine pasta. Diections: fry the sliced garlic with chili pepper. When it gets golden, add the cut chopped tomatoes, the capers and the black olives. Then cook for about 20 minutes. Add the parsley, salt it and season the linguine cooked al dente with the sauce. Product Categories Dried Pasta

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Recipe Title Paccheri with San Marzano tomatoes Recipe Details ngredients (number of servings:4): 400g of Paccheri pasta, 20 g of extra virgin olive oil, 750g of San Marzano tomatoes, garlic and basil as much as you need. Directions: put extra virgin olive oil in a low pan. Soak the garlic and then remove. Add San Marzano tomatoes, salt and then let cook for 15 minutes. In the meantime, drop the paccheri in plenty of boiling and salted water. After 10 minutes drain the pasta al dente and add to the warm San Marzano tomatoes sauce. Cook for few minutes and serve them with tomatoes fillets and basil leaves on dishes. Product Categories Dried Pasta

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Recipe Title Pasta al ceppo with tuna and oregano Recipe Details Ingredients (Number of servings:4): 400g of pasta al ceppo, 25 g of dried oregano, 200g of white tuna in oil fillets, extra virgin olive oil, 2 cloves of garlic. Directions: Fry garlic in a pan and then remove. Add the drained and crumbled tuna with a big handful of oregano. Let tuna flavour for few minutes. In the meantime cook pasta until al dente and season with the prepared sauce. Product Categories Seafood (tinned or in jars) Dried Pasta

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Recipe Title scialatielli with chick peas and stockfish Recipe Details Ingredients (4 servings): 400 gr. scialatielli, 300 gr. Controne chickpeas , 400 gr. fillet of cod (already soaked), 1 fresh hot pepper, 2 cloves of garlic,1 sprig of rosemary, oil e.v.o, salt b.q. ??Method: soak the chickpeas in cold water for several hours, boil for at least 1 hour in slightly salted water flavored with rosemary. In the meantime, simply boil the fillet of cod in water with very little salt. Take it away from the pan, bone it, if necessary, peel and cut it into small pieces.?Fry the oil and the chopped chili pepper in a pan. Bring the chickpeas to a boil again, add the pasta, the oil previously flavoured, and, gradually, the cod, mixing all the ingredients. The  aim is to ensure that the pasta is cooked and absorbs all the water and that the dish is neither dry, nor too soupy. Serve adding the e.v.o oil on each plate. Product Categories Dried Pasta Pulses

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Recipe Title Spaghetti with anchovy sauce Recipe Details Ingredients (number of servings: 4): 400g of spaghetti pasta, two teaspoons of anchovy sauce, 1 clove of minced garlic, extra virgin olive oil, parsley and chili pepper as much as needed. Directions: Prepare all ingredients in a serving bowl. Let spaghetti cook until al dente and, after draining, add the sauce and a spoon of cooking water. Season with a sprig of fresh parsley. Product Categories Seafood (tinned or in jars) Dried Pasta

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Recipe Title Spaghetti with clams and bottarga Recipe Details Ingredients (number of servings:4): 500g of spaghetti pasta, 600 g of fresh clams, 6 cloves of garlic, few sprigs of parsley, 8 teaspoons of tuna bottarga, extra virgin olive oil, salt. Directions: Put the garlic and clams previously washed in a large pan until they are open. Then turn heat off and add minced parsley. Drain pasta, put in the pan with clams and toss over high heat. Serve spaghetti distributing bottarga directly on dishes Product Categories Seafood (tinned or in jars) Dried Pasta

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Recipe Title Tomato soup with beans Recipe Details Ingredients (4 servings): 500 gr. Controne beans, 400 gr. of chopped tomatoes, 2 cloves of garlic, evo oil (q.b.), Salt, Hot chili peppers. ??Method: soak the beans in cold water for several hours, boil them in water  for 45 minutes. Brown the cloves of garlic and the hot chili pepper in oil. Remove them and add the tomatoes and the salt. Cook for a few minutes and add the beans. Leave them to season and serve hot. Product Categories Soups

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Recipe Title Trofie with mussels and chickling vetches Recipe Details Ingredients (4 servings): 500 g trofie, 300 g of chickling vetches already cooked, 1 kg mussels, 6 tomatoes, 2 cloves of garlic, e.v.o. oil, parsley, white pepper. ??Method: Soak the chickling vetches the night before. Drain the soaking water and pour them into a saucepan with cold salted water. Bring to a boil and cook for about 35 minutes Wash  the mussels, open them in a saucepan over medium heat with lid, filter and set aside their water. In a frying pan, brown the garlic with oil, add the chuckling vetches already cooked, the sliced tomatoes, the mussels and cook for about ten minutes. Cook the trofie, drain and add them to the chickling vetches and mussels’ sauce, adjust the flavor of the mussels with water and serve with a good grinding of pepper. Product Categories Dried Pasta Soups

Bennett Opie Ltd 883