Now a staple of Italian mealtimes, the Condipresto sauce is prepared from scratch on site, using just natural ingredients and following our traditional recipe. And because we care about the details, only the finest seafood and the highest quality ingredients are sourced for our products.
The product is available also in 350gr.
INGREDIENTS: Seafood mix (mollusks and crustaceans): New Zealand arrow squid (Nototodarus Sloanii) and/or Squid (Illex Argentinus) and/or Pacific squid (Todarodes pacificus) and/or Giant squid (Dosidicus gigas), Chilean blue mussels without shell (Mytilus chilensis), peeled Kiddi shrimp (Parapenaeopsis stylifera) and/or peeled Spear shrimp (Parapeneopsis hardwickii) and/or peeled Coastal mud shrimp (Solenocera crassicornis) and/or peeled Guinea shrimp (Parapenaeopsis Atlantica) and/or peeled Deep-water rose shrimp (Parapenaeus longirostris); Water, mushrooms (porcini: Boletus edulis and related species, Pholiota nameko), sunflower oil, white wine (contains sulfites), extra virgin olive oil, onion, fish broth (maltodextrin, yeast extract, natural flavouring, fish extract and salt), natural flavoring, salt, garlic, parsley, chili pepper. It contains: fish, mollusks, crustaceans. It may contain traces of sulfites. The product is GLUTEN FREE.
Average values per 100g
|of which Saturated Fatty Acids||1,7 g|
|of which Sugar||0 g|
Boil 250 grams of pasta in salt water. Then pour the frozen contents from the package into a pan, cover with lid for approximately first 4 minutes.
Finish cooking on a medium heat for a further 4 minutes approximately, without lid, stirring occasionally.
Drain the al dente pasta and pour it into the same pan as the condiment.
Pan-fry everything on a high flame for about one minute and mix well.
All Condipresto products are gluten-free. This means that celiacs can eat everything from our Condipresto line. Furthermore we can guarantee the absence of ingredients derived from cereals containing gluten, and also the absence of possible sources of contamination during processing.