FOUR CHEESE SAUCE

What's Inside

Peeled Tomatoes, Extra Virgin Olive Oil, Onions, DOP Parmigiano-Reggiano Cheese, Carrots, Whey, Sea Salt, Sliced Garlic, DOP Pecorino Romano Cheese, DOP Trentin Grana Cheese, DOP Asiago Cheese, Black Pepper

Do you know?

DOP PARMIGIANO REGGIANO CHEESE

Parmesan cheese is one of the most popular Italian cheeses. It’s a hard, granular cheese produced from cow's milk and aged at least 12 months. Like a lot of Italian cheese it is strictly bound to the territory, we can see it even in his name: Parmigiano means from the city of Parma, and Reggiano means from the city of Reggio Emilia because the Parmesan is born between these two cities, in the XII century. His production is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

DOP PECORINO ROMANO CHEESE

The Pecorino Romano cheese is a hard, salty Italian cheese made from sheep’s milk, his name as a matter of fact means “sheep’s cheese of Rome”. Its origin is from the area near Rome, Region Lazio, and even near Grosseto, in Tuscany. But now the Pecorino Romano is mostly a product in Sardinia. The Pecorino has a very long history, it was a staple in the diet for the legionaries of ancient Rome about 2000 years ago. It’s now mostly used in Central and Southern Italian cooking. His production is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

DOP TRENTINGRANA CHEESE

The Trentingrana cheese is a type of hard, mature cheese from Italy with a granular texture. It’s made in the Trentino, in the autonomous Province of Trento, and near there, in some other town in South Tyrol. Trentingrana is younger compared to other cheeses in Italy, especially the other grana cheese. In 1920 Michele Marchesi, from Trentino, married a woman from the Modena, near the land of the Grana’s origin. They lived for some years in her land, and Marchesi learned how to made the Parmesan. When he came back he bought a cheese factory and that’s how it started the history of the “Grana from Trentino”. His production is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

DOP ASIAGO CHEESE

The Asiago cheese is a cow's milk cheese, first produced in Italy, that can assume different textures according to its aging. Its history starts in 1000 on the Asiago Plateau, from which this cheese inherits its name. However, since the XVI century more nearby land has started to change the production from pecorino to this cow milk cheese. Even if is a product of Italian origin the official classification is of a Swiss-type or Alpine cheese. Nowadays Asiago is produced also in the USA and Australia, but only the production of the Italian Asiago is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

FOUR CHEESE SAUCE

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For our Four Cheese Sauce we have chosen four very tasty Italian kinds of cheese, each of them with the DOP (or PDO, Protected Designation of Origin) denomination.

We have three hard cheese, DOP Parmigiano Reggiano cheese aged over 36 months, DOP Pecorino Romano cheese, DOP Trentingrana cheese, and one soft cheese, DOP Asiago cheese. So to equilibrate the sapidity, we add a little bit of our carrot purée. That’s to let you enjoy each kind of cheese, and our base as well.

What's Inside

Peeled Tomatoes, Extra Virgin Olive Oil, Onions, DOP Parmigiano-Reggiano Cheese, Carrots, Whey, Sea Salt, Sliced Garlic, DOP Pecorino Romano Cheese, DOP Trentin Grana Cheese, DOP Asiago Cheese, Black Pepper

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Do you know?

DOP PARMIGIANO REGGIANO CHEESE

Parmesan cheese is one of the most popular Italian cheeses. It’s a hard, granular cheese produced from cow's milk and aged at least 12 months. Like a lot of Italian cheese it is strictly bound to the territory, we can see it even in his name: Parmigiano means from the city of Parma, and Reggiano means from the city of Reggio Emilia because the Parmesan is born between these two cities, in the XII century. His production is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

DOP PECORINO ROMANO CHEESE

The Pecorino Romano cheese is a hard, salty Italian cheese made from sheep’s milk, his name as a matter of fact means “sheep’s cheese of Rome”. Its origin is from the area near Rome, Region Lazio, and even near Grosseto, in Tuscany. But now the Pecorino Romano is mostly a product in Sardinia. The Pecorino has a very long history, it was a staple in the diet for the legionaries of ancient Rome about 2000 years ago. It’s now mostly used in Central and Southern Italian cooking. His production is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

DOP TRENTINGRANA CHEESE

The Trentingrana cheese is a type of hard, mature cheese from Italy with a granular texture. It’s made in the Trentino, in the autonomous Province of Trento, and near there, in some other town in South Tyrol. Trentingrana is younger compared to other cheeses in Italy, especially the other grana cheese. In 1920 Michele Marchesi, from Trentino, married a woman from the Modena, near the land of the Grana’s origin. They lived for some years in her land, and Marchesi learned how to made the Parmesan. When he came back he bought a cheese factory and that’s how it started the history of the “Grana from Trentino”. His production is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

DOP ASIAGO CHEESE

The Asiago cheese is a cow's milk cheese, first produced in Italy, that can assume different textures according to its aging. Its history starts in 1000 on the Asiago Plateau, from which this cheese inherits its name. However, since the XVI century more nearby land has started to change the production from pecorino to this cow milk cheese. Even if is a product of Italian origin the official classification is of a Swiss-type or Alpine cheese. Nowadays Asiago is produced also in the USA and Australia, but only the production of the Italian Asiago is guaranteed thanks to the DOP denomination (or PDO, Protected Designation of Origin), from the European Economic Community.

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How is made

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The process

In Italy, we consider the preparation to be the final ingredifeawfewfewld, and it’s still treasured by Italian grandmas and mothers throughout San Marzano. It’s called 50 Minutes Lento & Stirred, and it’s practiced every day in every batch of sauce we make.

Introducing 50 minutes lento & stirred Time is our secret ingredient. Each sauce is simmered slowly ("lento," as we say in Italy) over low heat and stir, stir, stirred without stopping. This method celebrates every ingredient and creates the perfect balance of flavors. Rich and warming, yet light and natural—this is what Italian sauce should taste like. We slow down and take our time on every sauce so you can enjoy the timeless flavor in just 3 minutes. But life is short, so don’t forget to stop and smell the basil now and again.

Introducing 50 minutes lento & stirred Time is our secret ingredient. Each sauce is simmered slowly ("lento," as we say in Italy) over low heat and stir, stir, stirred without stopping. This method celebrates every ingredient and creates the perfect balance of flavors. Rich and warming, yet light and natural—this is what Italian sauce should taste like. We slow down and take our time on every sauce so you can enjoy the timeless flavor in just 3 minutes. But life is short, so don’t forget to stop and smell the basil now and again.

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Enjoy the taste of timeless.

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