Lazzari’s Bolognese sauce

Even ready-made pasta sauces can be of the highest quality, as is this this Bolognese meat sauce from Lazzari that is fragrant, intense and compact.

Even purist supporters of “everything homemade” and using super-select ingredients are sometimes led into temptation. Be it out of laziness or fatigue, at the end of the day sometimes they open a bottle of ready-made sauce.

In this particular case, I challenge the palates of even the most refined “food snobs” to distinguish between the flavor of a homemade sauce and a Lazzari sauce

Diego Lazzari’s family is originally from Naples and he has inherited their passion for fine food and the art of cooking. This has allowed him to capture in a bottle all the flavors of the most simple and classic Italian sauces using only ingredients that he himself has personally selected.

The sauces have no conservatives, nor artificial coloring nor added sugars and are made with only fresh and certified products from organic and exclusively Italian farms. Before deciding on the ingredients he will use for his sauces, Diego visits many farms to personally meet with the producers. The tomatoes and vegetables are cultivated in the fertile and sunny region of Puglia, the olive oil is from Abruzzo and the meat is from Sabina and Tuscany, where the livestock is raise under semi-free range conditions.

Each sauce has a number which I later learned refers to the Neapolitan ‘Smorfia”, a code book used for playing the lotto game that assigns numbers to events and situations. For example, 01 is Italy and Lazzari uses it for his typical Italian tomato and basil sauce, while 04, ‘O maiale (the pig) refers to the pork used, like the cinta senese variety that gives his Amatriciana sauce such an intense flavor. The number 49 ‘O piezo e carne (pieces of meat) is for his Bolognese ragù sauce that I tasted.

Lazzari
Owner: Diego Lazzari
Sede legale: Piazza Farnese, 44
00186 Roma
Tel. +39 06 6869540
contact@lazzarifood.com
http://lazzarifood.com/
Facebook: LazzariFood
Year of foundation: 2015

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