This delicious side dish is a speciality of Bologna, so much so that its original recipe, like that of the iconic ragù, is registered with the Bologna Chamber of Commerce. It is a comforting dish of humble origins, a simple recipe made only with Italian tomatoes and finely sliced local onions.
The secret of our cooks is time, patience, and the finest ingredients. The traditional recipe calls for the tomatoes to be blanched and the onions macerated before all the ingredients are cooked long and slow, to draw out the sweetness and tenderness of the onions.
Nutritional values: average per 100g energy 478kj/ / 115kcal, fat 9.2g of which saturated fatty acids 1.3g, carbohydrates 6.0g of which sugars 5.1g, fibre 1.9g, protein 1.2g, salt 0.43g.
Storage: after opening, store in the fridge.
Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO)
Our Cesarine also use it creatively as a sauce for fresh egg pasta such as farfalle or garganelli, heating it up for a few minutes in the pan and adding a ladle of cooking water to make a slightly more liquid sauce. It is also often served as a condiment for soft polenta, which is a great option for vegans.
In Bologna's bustling market streets, you can enjoy an 'aperitivo' of tigelle (little bread pockets), filled with friggione. It's a gorgeous way to spend an evening with your favourite friends, food and wine. Try it for yourself at home, and create your own Italian escape!