The typical Friggione Bologne is a sauce made with tomato, onion and extra virgin olive oil. In the city tradition it has always been used as a side dish during meals, it is no coincidence that during long cooking on wood-burning kitchens, a saucepan was always dedicated to Friggione.
Pack of 200 g
The traditional Friggione Bolognese, called "Frizan" in local dialect, was born as a peasant dish made of very few ingredients: white onions and fresh tomatoes peeled and cut into small pieces. This poor recipe is now part of the rich tradition of Bolognese cuisine. Thanks to its exquisite taste, these flavors are currently not only used in home cooking but are part of the menus of most restaurants in the city. The original recipe was found in a manuscript of 1886 together with the drafting of other typical recipes of Bologna. Few ingredients, chosen exclusively on the territory and with great attention to quality: the golden onion of Medicina, with a not too strong flavor, and the tomato grown in Emilia Romagna for a rich and complete flavor.
tomato puree 54.7g, golden onion of Medicina 49g, extra virgin olive oil, sea salt of Cervia, garlic of Voghiera.