Friggione is a traditional recipe from Bologna made with tomato, onion, and extra virgin olive oil, slow-cooked to create a rich and flavorful sauce. Originally served as a side dish to accompany main courses, its contemporary interpretation allows for a wide range of culinary uses.
Usage tips:
To follow tradition, we recommend using Friggione as a side for boiled meat or casseroles with white meats. For a fragrant and tasty appetizer, spread it on slices of toasted rustic bread after briefly warming it in a bain-marie. You can also pair it with polenta. Keep the polenta soft, pour it onto a plate, then add the warmed Friggione and sprinkle generously with Parmigiano Reggiano.
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Ingredients per 100g:
Tomato purée 54.7g
Onion 49 g
Extra virgin olive oil (EVO)
Cervia sea salt
Garlic
Average Nutritional Values per 100g:
Energy: 478kJ/115kcal
Fats: 9.2g
of which saturated fatty acids: 1.3g
Carbohydrates: 6.0g
of which sugars: 5.1g
Fiber: 1.9g
Protein: 1.2g
Salt: 0.43g
Tomato origin: ITALY.
After opening, store in the refrigerator.
GLUTEN-FREE.
Data sheet
Friggione is a traditional recipe from Bologna made with tomato, onion, and extra virgin olive oil, slow-cooked to create a rich and flavorful sauce. Originally served as a side dish to accompany main courses, its contemporary interpretation allows for a wide range of culinary uses.
Usage tips:
To follow tradition, we recommend using Friggione as a side for boiled meat or casseroles with white meats. For a fragrant and tasty appetizer, spread it on slices of toasted rustic bread after briefly warming it in a bain-marie. You can also pair it with polenta. Keep the polenta soft, pour it onto a plate, then add the warmed Friggione and sprinkle generously with Parmigiano Reggiano.
