Bolognese.

The 'classico' of Italian pasta, but with a difference!

Our unique vegetarian base blended with delicate herbs and juicy ripe tomatoes creating this truly impressive dish.

Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is usually a meat based sauce for pasta originating in Bologna, Italy.

Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a very small amount of tomato, perhaps a couple of tablespoons of tomato paste.

The people of Bologna traditionally serve their famous ragù with freshly made spaghetti (spaghetti alla bolognese). Less traditionally, the sauce is served with rigatoni or used as the stuffing for lasagne or cannelloni.

 

Alfredo Sauce.

A tantalizing blend of finely selected ingredients giving the aroma and taste of this Italian classic.

Alfredo is a sauce traditionally made from heavy cream, butter, minced garlic, parsley, and Parmesan or Romano cheese.

Alfredo sauce was supposedly invented in Rome in 1914 by restaurant owner Alfredo di Lelio.

Di Lelio's original contribution was to double the amount of butter in the bowl before the pasta would be poured in, thus a triplo burro (triple butter) effect instead of double. That is why the dish is known as Maestosissime pasta al triplo burro in Italy.

Alfredo pasta became extremely popular, and di Lelio's restaurant attracted many celebrities. Two of these were Mary Pickford and Douglas Fairbanks, who fell in love with the dish while on their honeymoon in 1927. On their return to the United States they asked for the same recipe, and thus introduced it to the New World.

Since then Alfredo has been far more popular in the United States than in Italy, where it is mostly served to American tourists.