Ristoris Crema Base Carbonara: ready-to-use Roman tradition
Ristoris Crema Base Carbonara is a ready-to-use sauce base for pasta, supplied in a 4/4 can of 800 g. Made with pasteurised egg yolk (min. 15%) and Pecorino Romano DOP (min. 5%), it delivers 163 kcal per 100 g and is shelf-stable at room temperature. It lets professional kitchens plate a creamy carbonara in minutes while keeping the standard of the Roman tradition.
What carbonara is
Carbonara is one of the three pillars of Roman and Lazio cuisine, alongside cacio e pepe and amatriciana. In all of them Pecorino Romano DOP is the structural ingredient and signature. This cheese has Roman-era roots: described in Columella's De re rustica, a daily ration of one ounce (27 grams) was issued to legionaries thanks to its long shelf life. Today about 97% of Pecorino Romano is produced in Sardinia following the salting ban introduced in Rome in 1884.
Origin and producer
The product is made in Italy by Ristoris Srl, based in Broni in the province of Pavia (Lombardy). Ristoris specialises in conserves and sauces for the HoReCa and Food Service channel, with a range of regional and international specialities. Raw materials are rigorously selected and processing takes place in plants certified to ISO, BRC and IFS standards.
Sensory profile
A smooth, glossy cream with the rounded savoury note of Pecorino Romano DOP and the richness of egg yolk, rounded out by butter and extra virgin olive oil. Black pepper supports the classic carbonara aroma. The texture stays fluid and clinging, ideal for coating rigatoni or spaghetti.
Professional uses
- Pan-finishing: drain the pasta halfway and let it absorb starch-rich cooking water, then fold the cream in.
- Off-heat creaming: incorporate the cream away from the direct flame. Egg yolk coagulates at 65 °C and higher temperatures would split the sauce.
- Buffet service: hold the sauce in a bain-marie below 60-62 °C to keep it fluid and avoid coagulation.
- Bronze-die pasta: choose rough, porous shapes to maximise sauce adhesion.
- Baked dishes: use the base as a filling for savoury bakes paired with fresh cheeses or béchamel.
Pairings
Pairs naturally with bronze-die dry pasta, grated Pecorino Romano and black pepper. Works as a base to enrich gratins and savoury bakes, and as a quick line item alongside other ready Roman sauces such as amatriciana and gricia.
Common mistakes to avoid
- Creaming over direct heat, which turns the egg into an oily scramble.
- Serving the dish cold, which solidifies the fats and dulls the aromas.
- Forgetting to flag egg and milk allergens on the menu.
Delivery and logistics LAPA
B2B and B2C supply across Switzerland from the LAPA central warehouse in Embrach (Zurich). As a dry, shelf-stable product it needs no cold chain, making it ideal for full-pallet shipments and stock optimisation. Direct delivery with the LAPA fleet covers Zurich, Winterthur, Uster, Dübendorf, St. Gallen, Frauenfeld, Bern, Basel and Aargau (Aarau, Wettingen, Baden). For Ticino (Lugano, Bellinzona, Locarno, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Vevey, Montreux), Valais (Sion, Martigny) and mountain areas (Chur, Davos, St. Moritz), standard dry shipping is ensured within 24-48 hours via food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport).
Who it is for
Designed for restaurants, pizzerias, gastronomies, hotels, canteens and Italian food shops that want a fast, consistent carbonara, plus private customers passionate about Italian cuisine.
