The tomatoes from Emilia Romagna are the key ingredient of our Gourmet sauces, suitable for pasta, bruschetta, and many other dishes. Acetaia Mussini has created sauces for all tastes, mixing traditional ingredients. Here are some examples. The Neapolitan sauce is made according to an old recipe, with no preservatives. Ideal on spaghetti and penne lisce or penne rigate, it’s ready to be poured on your pasta as soon as you drain it. The Vegetable sauce is perfect for conchiglie rigate, ruote, cellentani or fettuccine. It can be used raw, or gently warmed on the cooker or in the microwave to bring out all its aromas. The Arrabbiata sauce, with a kick of chili and garlic, enhances the taste of spaghetti, rigatoni, fusilli and conchiglie rigate. Add a sprinkle of parsley and some extra-virgin olive oil and enjoy! Finally, the Tuscan and the Marinara sauce are ideal on farfalle, pipe rigate, penne lisce and fusilli. To enjoy them to the fullest, add some chopped olives and grated aged pecorino cheese to the former, and a tablespoon of Parmigiano Reggiano to the latter.