The most important thing for us is the taste of each dish. If we didn’t think our food was really special we would not be doing this. It is a matter of honour for us to ensure that our pasta sauces taste better than anyone else’s. As well as the time and love that we put in, it is the underlying quality of ingredients and proper cooking methods that enable us to get such fantastic dishes.
Ingredients
We go to all lengths to source the finest and freshest ingredients available and we never use anything artificial or genetically modified.
Here is what we do use:
- Fresh premium British meat from free range Farms
- Fresh vegetables sourced where possible from the UK
- Decent wine – we only use wine we are also happy to drink
- The best Italian plum tomatoes - sourced from near Piacenza, our tomatoes are the sweetest and richest around....and we tried a lot!
- Maldon Sea Salt – naturally more salty in flavour meaning we use less
Here is what we don’t use:
- Preservatives
- Artificial flavourings
- Colourings
- Modified Maize Starch
- Stabilisers
- Refined oils
- Any other nasties
Where's Basil?
We are often asked why we don't use the ubiquitous basil in any of our sauces. There is a simple answer, fresh basil does not work with slow cooking, it loses its fragrancy and colour and adds very little to the dish. Ripping up some fresh basil and stirring in just before serving is the only way to do it.
As for dried basil...our polite opinion is that it is a pale imitation of the real flavour and has no place in a great pasta sauce.
Cooking
You will be pleased to know that trained chefs prepare our sauces in small batches in kitchens rather than by the tonne in factory machines.
©2007 Klein Caporn Limited