Amatriciana sauce: Roman tradition, ready in the pan
Ristoris Amatriciana sauce is a ready-to-use ambient preserve in a 200 g glass jar (212 ml), sold by the case of 12, made in Italy with tomato pulp (60%), guanciale (min. 35%), black pepper and a hint of chilli. It delivers the authentic flavour of one of the great Lazio classics, with consistent portions and a creamy bind ideal for high-volume professional service.
What Amatriciana is
Amatriciana is one of the cornerstones of Roman and Lazio cuisine, born in the territory of Amatrice. Together with Carbonara and Cacio e Pepe, it forms the trio of great Roman pasta dishes built around tomato, guanciale, black pepper and Pecorino Romano. This jar brings that heritage into the professional kitchen without prep time.
The producer: Ristoris
Ristoris is an Italian foodservice specialist based in Broni, in the province of Pavia (Lombardy), with a wide range dedicated to hotels, restaurants and catering. Production takes place in plants certified to ISO, BRC and IFS international standards, ensuring constant quality and full traceability batch after batch.
Organoleptic profile
Dense, rich red sauce with visible pieces of guanciale. The aroma is savoury and slightly smoky from the cured pork cheek, balanced by the acidity of the tomato and lifted by black pepper and a measured note of chilli. The texture clings to rigate pasta shapes.
Professional uses
- Risotto-style finishing: drain the pasta around halfway through cooking and toss it in the pan with the sauce and starchy cooking water, so it absorbs the liquid and forms a creamy emulsion.
- Off-heat Pecorino: add grated Pecorino Romano only off the flame to avoid the cheese fat splitting and the proteins coagulating.
- Bronze-drawn pasta: pair with rigatoni or thick spaghetti drawn through bronze dies, whose porous surface grips the sauce.
- Gentle reheating: warm slowly in a low pan, keeping the guanciale fat from burning.
- Menu base: use as a ready base for baked pasta, gnocchi all'amatriciana and stuffed dishes.
Common mistakes to avoid
- Adding Pecorino over a live flame, which makes the cheese split.
- Draining the pasta completely dry, losing the starchy water that builds the creaminess.
- Confusing Amatriciana with Gricia (no tomato) or Carbonara (egg, no tomato).
Storage and packaging
Glass jar with a steel lug cap, net weight 200 g (212 ml), case of 12 jars. Store in a cool, dry place between 15 and 22 °C, away from direct light and heat sources. Once opened, keep refrigerated at 0-4 °C and use within a short time. Average values per 100 g: 235 kcal, 20 g fat (of which 5.8 g saturates), 3.3 g carbohydrate, 6.7 g protein, 2.4 g salt.
Logistics and delivery in Switzerland
LAPA distributes this Amatriciana sauce from its central warehouse in Embrach (Zürich). As a shelf-stable ambient preserve it needs no refrigerated transport. The LAPA fleet delivers directly in Zürich, Winterthur, Uster, Dübendorf, St. Gallen, Bern and Basel; partner couriers (Swiss Post, Planzer, Galliker, Camion Transport) reach Ticino, French-speaking Switzerland and the Alpine valleys in 24-48 hours.
Who it is for
Designed for restaurants, trattorias, pizzerias, hotels, delicatessens and Italian grocery stores, as well as private customers who want authentic Italian cuisine. Order now from LAPA.
