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).

Can you tell I’m a Cavit wine fan?

Try this if you like white wine if you’re looking to add the perfect touch to a fine Italian dinner using one of my gourmet marinara sauces.

Cavit Pinot Grigio - Originating in northern Italy’s Delle Venezie region, this is smooth, crisp and light with delicate nuances of fruit and is very versatile.

The price is just right too with a 1.5 liters bottle of Pinot Grigio for only $14.00. Enjoy it particularly with the seafood lover’s recipe or an endless variety of cuisines. Serve well chilled.

Let me know what you think about this suggestion or any other wines you love to have with dinner.

It’s time for some more food vocabulary.  As with previous food vocabulary entries, my goal is to help you familiarize yourself with some of Italian fine dining terms you may run across.  You never know when you’ll be able to use it or who you’ll be able to impress with your knowledge of the Italian language at least when it comes to food.

After you are done reading up on these, why don’t try out one of my gourmet marinara sauces to try on a few of these dishes!

 Integrale:  whole wheat.

 Marinara:  (as in Casericco, hehe): a tomato sauce with garlic, olive oil and Italian seasonings.

 Mascarpone: a fresh Italian cream cheese with a very soft, creamy texture and buttery flavor.  Mascarpone is used in both sweet and savory dishes.

 Al mattone:  a technique by which an ingredient is cooked under a brick so that it lies flat for sautéing or grilling.

 Minestra:  (like minestrone) soup.

 Mozzarella di bufala:  cheese made from the milk of water buffalo.  Mozzarella is also made from cow’s milk (much more commonly found here in the states), in which case it is called fiore di latte.  Both spoil quickly and should be used as soon as possible after purchase.

 Nicciola: hazelnut, widely used in Italian cuisine in both sweet and savory dishes.

 Olio di oliva:  extra-virgin oil, made from the first pressing of the olives, is the highest quality.  (As in Casericco)

 Panzanella:  a traditional salad made with stale bread, fresh tomatoes, cucumbers, basil and olive oil.

 Parmigiano-reggiano:  an excellent hard, cow’s milk cheese originally produced in and around parma.  If you’re in doubt, true pamigiano-reggiano will have those words stenciled on the rind.

 Pecorino:  a hard sheep’s milk cheese made in the area around Rome (called pecorino Romano), as well as in Tuscany, Sardinia and Sicily.

 Peperoncino:  a hot chili pepper used in Italian cuisine.

 Pesto:  a famous green sauce from Genoa, made with basil, olive oil, pine nuts and pecorino, traditionally mashed together.

 Pignoli:  pine nuts.

 Pizza:  (tough one) open-faced pie made with yeast dough topped with savory toppings, originally from Naples.

 Pizzailo:  fresh tomato sauce from Naples often used in pizza-making.

 Polenta:  both an ingredient – cornmeal – and a porridge made from cornmeal.  Try some heated up with my sauces on top. 

 Polpetta:  meatball.

 Polpo:  octopus. 

 Pomodoro:  tomato. (Like me, the ponodoro queen, hehe, or saucy lady).

 Porchetta:  split-roasted, whole suckling pig (lots of garlic and pepper)

 Porcini:  a meaty mushroom used both fresh and dried in Italian cuisine.

 Primo:  the first course of a traditional Italian meal. 

 Prosciutto:  although in America we think of prosciutto as a raw ham, in Italy the word simply means ham:  prosciutto cotto is cooked, prosciutto crudo is raw.

 Provolone:  a sharp cow’s milk cheese.

 See you soon with more helpful translations.  Hopefully, my new video will be ready soon.  Don’t forget to come back and check it out.

If there is a recipe that you see on my website that you might want to see prepared in a video, let me know.

Here’s a recipe if you’re in a seafood mood:

Spicy Seafood Sauce:

Sauté’ garlic, one-inch strip of orange peel, a pinch of red pepper flakes (easy on the pepper flakes because my sauces have their own kick to them) and raw shrimp (or calamari) in olive oil until seafood is almost firm, about three minutes. Add my chunky or smooth marinara sauce and simmer 10 minutes. Serve over pasta or polenta.

JUST ANOTHER REASON TO HAVE A GOOD MARINARA SAUCE IN YOUR PANTRY.
Be sure to come back soon to my blog. I’ll soon be featuring a video about preparing one of the recipes featured from my previous posts.