Origin and production
“ SHARPNESS FOR CLASSIC ITALIAN ARRABBIATA SAUCES ”.
This spice blend was developed based on the Roman dish Penne all'Arrabbiata – a staple of Italian cuisine since the 1950s. Originally made with simple ingredients: chili, garlic, tomatoes, and olive oil, our blend embraces this principle, combining air-dried herbs from southern Italy with hot pepperoncini and aromatic garlic. The ingredients are processed without additives and carefully balanced to release their full aroma when heated in oil – just like in traditional trattorias.
Taste and aroma
The spiciness is direct, yet clearly defined. Chili provides intense heat, while garlic and onions add depth and a touch of sweetness. Basil, oregano, marjoram, and thyme create a Mediterranean herbal base, rounded out by the warm notes of Ceylon cinnamon. The result is a blend that is spicy, aromatic, and pleasantly hot—without artificial heat or overly sweet flavor.
Application
Ideal for penne all'arrabbiata and other tomato-based pasta sauces. Briefly sauté the mixture in olive oil, then combine with strained tomatoes and simmer gently for ten minutes. It's also suitable for pizza, marinades, antipasti, or as a base for vegetable dishes. In small quantities, it adds a subtle, Italian heat to meat or fish dishes.
Interesting facts
"Arrabbiata" literally means "angry"—a fitting name for a sauce that brings a real "heat" to the plate with its chili. In Rome, it's often served without cheese to preserve the pure spiciness. This recipe is based on traditional methods, where the quality of the ingredients is more important than complexity—simple, honest, intense.
Ingredients
Basil, oregano, marjoram, thyme, garlic, onions, pepper, Ceylon cinnamon, pepperoncini chili
