Made of the same length as spaghetti but with a smaller diameter and therefore shorter cooking time, the noodles go very well with fish sauces or simply with garlic, oil and chilli.
High quality durum wheat semolina pasta. We suggest the combination with Extra Virgin Olive Oil, an excellent source of energy and essential fatty acids, produced from olives from the vestina area called "golden triangle" with a strong but not strong taste, it is suitable for all .
Originally from Abruzzo, this diamond-shaped artisan pasta is ideal for one of the typical dishes of this region, the "Sagne e Fagioli" (or Chickpeas) or it can be accompanied by a chicken or vegetable broth with crispy pancetta and chilli pepper.
Format of artisan pasta flavored with red chili, similar to Spaghetti but with a larger diameter, it almost necessarily goes well with Rustichella d'Abruzzo Arrabbiata or Amatriciana sauce for lovers of intense flavors, or can be delicately seasoned with an Extra Virgin Olive Oil or a condiment of Anchovies and Chili in Extra Virgin Olive Oil, for the diehards of chili.
Artisan pasta format flavored with Squid Ink, similar to Spaghetti but with a larger diameter, it goes well with both fish-based sauces with rocket and cherry tomatoes, and in the "seas and mountains" version with prawns and bacon. Also perfectly in tune with an organic Tomato and Basil sauce.
This very particular form of artisan pasta with a "curl" shape goes well with sauces based on vegetable or meat sauce, or with Gorgonzola and walnut cream or with peas and sausage.
This short pasta shape, which has spiral grooves, is often paired with a vegetable dressing or cooked “alla Carbonara” with crispy bacon and pecorino, as an alternative to Spaghetto.
Originally from Liguria, this artisan pasta format is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano or asparagus and ham. They also go well with organically grown tomatoes and basil or Genovese Rustichella d’Abruzzo.
With a semi-cylindrical shape, this short pasta format is mainly indicated for legume-based soups, vegetable minestrone or in the traditional “Cacio e Uova” recipe. They also go well with a "pesto alla Genovese" by Rustichella d’Abruzzo.
Sir Racha’s Hotter Hot Sauce is perfect for those who like it hot.
Made with ripe Habanero chillies, it packs an extra punch thanks to their secret recipe. It’s spicy enough to satisfy those who like it hot, but still enjoy the flavour of your food.
Sir Racha's Hotter Hot Sauce adds a bold, fiery kick to your favourite dishes. Delicious on everything from chicken wings and tacos to burgers, fries or pizza - it is the perfect way to take ordinary food up a notch.
200ml
Sir Racha was determined to make a hot sauce that had zero added sugar, no artificial flavours, no artificial colours, no artificial preservatives - in other words: nothing but good stuff!
Sir Racha is made with fresh chillies grown on the Northern Coast of New South Wales. The chillies are fermented with onion, garlic, and a pinch of salt for two weeks. This fermentation process mellows out the heat from the chillies and creates a more complex flavour. It also increases the natural sweetness of the onion and garlic. This fermented mix is then combined with vinegar and dehydrated tomato to give it a tang as well as a 'meaty' body. Finally, to help bind everything together, xanthan gum is added.
Sir Racha's Original Hot Sauce is simply delicious.Made from fresh, ripe jalapeno chillies (and nothing else), this sauce packs a mild enough punch that the whole family can enjoy it.It's excellent on natural oysters, BBQ'd prawns, pork belly bao buns, or your favourite pizza.
200ml
Sir Racha was determined to make a hot sauce that had zero added sugar, no artificial flavors, no artificial colors, no artificial preservatives - in other words, nothing but good stuff!
Sir Racha is a hot sauce made with fresh chillies grown on the Northern Coast of New South Wales. The chillies are fermented with onion, garlic, and a pinch of salt for two weeks. This fermentation process mellows out the heat from the chilies and creates a more complex flavour. It also increases the natural sweetness of the onion and garlic. This fermented mix is then combined with vinegar and dehydrated tomato to give it a tang as well as a 'meaty' body. Finally, to help bind everything together, xanthan gum is added.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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