All of our gourmet Italian marinara sauces are homemade with nothing but the finest ingredients. We have four sauces to choose from including creamy vodka, mushroom and wine, classic smooth, and chunky tomato. We might be sold at a store near you, so take a look at our “Where You Can Find Us” page to see where you can pick up a jar for your next meal. As we work on getting our shopping cart up, you can use the contact form if you would like to order one of the Casericco Italian Sauces. If we’re not in a store near you, talk to your grocery manager and ask him to contact me.

FINALLY!!! A marinara sauce that needs no doctoring, not a thing, –just heat and eat. A good marinara sauce is a staple that should be in everyone’s kitchen. And I’m going to show you all the uses and recipes that will help complete all kinds of dishes, from pasta, to seafood, to ground beef. Check out Other Uses, and find a recipe that catches your eye.

Choose from any of the four varieties: Chunky Tomato (get a burst of fresh tomato with almost every bite); Classic Smooth (for the no-chunky finicky type); Vodka (a creamy, spicy unique flavor); and Mushroom and Wine (Mushroom lovers with that extra dose of rich, red wine).

So, do you feel a little more ITALIAN?  That’s all the dining terms for now.  Time to reward yourself again.  Join me in a wine toast.  TO US!!  SALUTE!!!

I hope you’re not too upset that there’s only a few left:

TARTUFO:  A truffle, of which there are both white (bianco) and black (nero)

TIRAMISU:  (another favorite in these parts): A dessert of ladyfingers soaked in espresso and layered with a cream, often made with mascarpone cheese.

ZABAIONE:  An egg custard made by beating egg yolks with sugar and wine over a water bath until fluffy.

ZEPPOLE:  Fritters, served sprinkled with sugar.

We’re done.  Hope you’ve enjoyed learning more about what you are seeing on an Italian menu.  If you have a recipe that you’ve conjured up yourself using my gourmet marinara sauces, share it with us. Lynn shared her fish filet recipe with us.  Check out her comment.

If you aren’t busy this upcoming weekend, why don’t you take a ride over to West Pittston to check out their annual Cherry Blossom Festival. There will be a variety of handcrafted jewelry, wood, floral, crochet, needle point, wreaths, candles and other products there from local artisans.

More importantly, I’ll be there this Saturday and Sunday (May 17th and 18th) with my sauces.  That’s right I am a vendor this year and am looking forward to sharing my sauces with all the people walking around.

Exciting!

Join me or stop to say HI but don’t forget to check out my gourmet marinara sauces in person.  Bet you have never seen sauce with a purple label before.  That will be me.

I also plan on selling some gift baskets filled with my famous sauces with pasta and polenta.  You will find a wide variety of vendors, delicious food and a good time.

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I had a great time at the Festival.  I want to thank all those customers who stopped by and tasted and bought some sauce.  I hope to see you again.  There are a lot of nice people in this area.  Looking forward to doing business in the future!!!  Tell your friends.   Thank you, Pam

LET’S DO MORE ITALIAN DINING VOCABULARY.

ALLA PUTTANESCA: A tomato sauce flavored with capers and anchovies, and often with olives, garlic and chile flakes.

You can add these extras to my sauces for a variety of main dishes.

RIBOLITTA: A soup made with white beans, vegetables, stale bread and cheese. Ribolitta means re-boiled because the soup is to be cooked then left to stand before it is reheated.

RICOTTA: A fresh cheese made with whey that is drained off in the process of making another cheese (often Pecorino), and then cooked: Ricotta salata is dried, salted ricotta cheese used for grating and shaving; it has a much longer shelf life than fresh ricotta.

RISOTTO: A savory dish of rice cooked slowly in broth, served as a first course. Risotto is made with a special Italian rice that remains firm during cooking while it imparts its starch to the dish, thickening the broth to a creamy texture. Try it with my mushroom and wine or chunky variety on top!

SALSA: Sauce. (Like CASERICCO Marinara Sauce, of course)

SALTIMBOCCA: A dish of pounded veal scallops rolled with prosciutto and fresh sage. The name means “leap into the mouth.”

SALUMI: A general word for cured meats including those made with ground meats, such as salami and mortadella, and whole bone-in meats, such as prosciutto.

SCALOPPINA: A thin, pounded piece of meat, such as veal scallop.

SECONDO: Main course of a traditional Italian meal.

SEMIFREDDO: The word means “partly frozen” and refers to an Italian dessert of molded custard or ice cream.

SFORMATO: A molded dish, sweet or savory.

SOFFRITO: A mixture of chopped vegetables, usually onion, carrot, celerey and garlic, which forms the base of many Italian soups, sauces and stews.

SPECK: A ham, traditionally from the Alto Adige region of northern Italy , that is boned, cured and smoked. This is a rare example of a salami that is both cured and smoked, and reflects the influence of Eastern European tradition on Italian cuisine.

SPIEDINO: A skewer, as in skewered, grilled meats.

THAT’S IT FOR TODAY. COME BACK SOON FOR MORE. TO CELEBRATE YOUR NEW DINING SKILLS, ENJOY A NICE CHILLED GLASS OF WINE, AND THINK OF ME.