The sauce is ready to be poured directly onto freshly drained pasta. To enhance the quality of the ingredients, it is advisable to heat it over a low heat or in the microwave, after opening the jar and removing the capsule. Try it also on bread or as a sauce for stewed foods.
Tomato sauce prepared with Italian tomatoes only and with 2 typical Italian kinds of cheese, ricotta and pecorino. Ricotta is a cheese produced from the times of the Egyptians and the Sumerians. Then it was used a lot even in the Greek and Roman times until the Middle Ages when it seems to temporarily disappear. It will be San Francesco to reintroduce it, according to Christian myths, at the end of the XII century, teaching its production to the shepherds. Pecorino Romano is a cheese that has millennial origins. Already in 48 BC, Virgil, describing its nutritional properties. Virgil suggests that every Roman soldier had to consume 27 grams per day. Thanks to its nutritional properties and easy to transport and storage, its transformation technique spread over the centuries in Tuscany and Sardinia.