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  • Eggplant Mousse
  • Eggplant Mousse
  • Eggplant Mousse

Eggplant Mousse


Chosen for you by the Traditional Chef
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Fresh eggplant, roasted eggplant, vinegar, salt, garlic, parsley, extra virgin olive oil; just a few simple ingredients to create one of the richest and most flavourful sauces of the Marche cuisine. This Eggplants Mousse has many uses: you can use it on toasted bread or for topping pizzas, as well as you can add it to other sauces or used directly for seasoning pasta. Quality ingredients, handmade processing and great versatility: a must-have for your pantry! 

Type: Sauces
Producer: Azienda Agricola I Sapori dei Monti
Made in: Marche (Italia)
Net Weight: 280 g
Recipe by Tasting Marche: Penne with eggplant sauce

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The eggplant used to produce the Eggplant Mousse of Azienda Agricola I Sapori dei Monti, is the result of an attentive selection made by the Ciarrocchi family, started about twenty years ago. The seed selected over the years is taken from the most beautiful and shiny eggplants; continuous reproduction of this seed has allowed the Ciarrocchi family to have the best eggplants with a more delicate flavour. These eggplants are used to create a tasty but not aggressive sauce, to be spread on toasted bread but also to toss pasta; its delicate flavour does not cover up other flavours, rather it intensifies them.

Now in its third generation, the Ciarrocchi family has set up a farm that combines attentive care for cultivation, meticulous controls and attention for processing of the recipes of its own family tradition. The company, "I Sapori dei Monti," was born from the desire to share with friends the delicacies the Ciarrocchi family has created for years, following the traditional recipes. The great quality of jelly, sauces and preserves, the typical flavour of fresh vegetables, the genuine texture of fresh fruit, and the harmonious taste donated by a few simple spices, immediately impressed the tasters and a simple sharing became an exciting job!

General Information: Sauces and creams allow amalgamating different foods, making them more compact and homogeneous. They are used to accompany meat, fish and vegetables or spread on bread or directly to season pasta. How to eat: As food accompaniment, you should pour sauce directly on the meal, at the preferred temperature, or spread it on toasted bread. As seasoning for pasta, you have to heat the sauce in a pan, wait until it starts simmering, and turn off the stove. Add drained pasta to the hot sauce and sauté in the pan over low heat for a few minutes. It can be dressed with a drizzle of olive oil.

Eggplant, potatoes, extra virgin olive oil, salt, garlic, origan, cooked wine, pepper, lactic acid.

Let Durum Wheat Semolina Fusilli receives the Eggplant Mousse and the Berlfortino Cheese, while your palate will be astonished by a sip of Rosso Piceno Superiore.

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