Alce Nero tomato and porcini mushroom sauce is made from elongated tomatoes, including Coimbra, Ercole, and other varieties, which are grown on approximately 30 farms in the Po Delta in the provinces of Ferrara and Ravenna.
The tomatoes, which are harvested in July, August, and September at just the right level of ripeness, are processed within eight hours on average in order to preserve all the flavour, aroma, and nutrients. Once they’ve been washed and selected, steam
Tomato* (72%) (tomato purée*, tomato concentrate*), porcini mushrooms* (Boletus edulis) (9%), onion*, extra-virgin olive oil* (6%), dried porcini mushrooms* (Boletus edulis) (2%), carrot*, cane sugar*, salt, garlic*, pepper*. *organic.
Store in a cool, dry space. Once opened keep refrigerated.
Minimum 120 days
Alce Nero is a company made up of organic farmers and producers, many of them shareholders, involved in every step of