• 'A Scarpetta Datterini Tomato Sauce, glass jar with cream label, IndispensabileBio, Campania
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IndispensabileBio CAMPANIA

'A Scarpetta Datterini Tomato Sauce

'A Scarpetta Datterini Tomato Sauce

$14.50
$14.50
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Datterini Caramella, olive oil, garlic, chili. Named after the last piece of bread.

Fare la scarpetta is the Neapolitan act of wiping the plate clean with bread, and no Italian family considers a sauce finished until someone does it. This is the sauce built for exactly that.

88% Datterino Caramella tomato, 10% extra virgin olive oil, and then only garlic, chili, parsley and sea salt. Nothing is hiding in there.

Datterino Caramella. A small elongated tomato that ripens orange-red, grown from ancient Vesuvian seed given to the cooperative by an elderly farmer in Ercolano. It is called the caramella, the sweet, because that is what it tastes like.

Agricoltori custodi. Eccellenze Nolane is a cooperative of custodian farmers in the Vesuvian area, working to keep local seed varieties in cultivation.

WHY YOU'LL LOVE IT

  • Almost 90 percent tomato, and one heirloom variety at that
  • Six ingredients, all of them recognisable
  • Sweet from the fruit, not from added sugar
  • Grown from ancient Vesuvian seed by custodian farmers
  • No animal ingredients

HOW TO ENJOY IT

  • Warm the sauce, drain the pasta into it, add two ladles of pasta water, toss for two minutes
  • On bruschetta, pizza and focaccia
  • As the base for eggs in purgatory
  • Spooned over grilled fish or mozzarella

SPECIFICATIONS

  • Producer: Eccellenze Nolane (IndispensabileBio), Nola, Campania
  • Origin: Campania, Italy
  • Ingredients: Datterino Caramella tomatoes (88%), extra virgin olive oil (10%), sea salt, garlic (0.6%), chili pepper (0.3%), parsley (0.1%)
  • Allergens: None declared
  • Net weight: 280 g (10 oz)
  • Storage: Cool, dry place. Refrigerate after opening.

🌿 Hand-harvested | 🌱 Heirloom seed | 🇮🇹 Made in Italy

Made by Eccellenze Nolane. Imported and curated by Terra Sacra.

Educational information only. Not intended as medical advice.

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Frequently Asked Questions

Are these ready to use, or do I need to cook them first?
Ready to heat — not to cook from scratch. Warm the sauce in a pan, add freshly drained pasta with a cup of the cooking water saved, finish everything together for 60 seconds with a drizzle of extra virgin olive oil. The pasta finishes cooking in the sauce. The starchy water does the binding. No long simmering needed — that would just drive off the flavor that was already built correctly at the source.
What is Piennolo del Vesuvio — and why does it matter?
Piennolo del Vesuvio DOP is an heirloom cherry tomato grown on the volcanic slopes of Vesuvius. Thick skin, very low water content, exceptional sugar-acid balance, and minerals from volcanic soil that no other growing region can replicate. Traditionally harvested in August and stored in hanging clusters through winter, slowly drying and concentrating as they go. In a sauce, Piennolo is immediately recognizable — brighter, more structured, more complex. This is the kind of tomato that makes you understand why Italian cooks talk about tomato varieties the way wine people talk about terroir.
What actually separates a great Italian sauce from a mediocre one?
The ingredients list. A great sauce has three or four items: tomatoes, olive oil, salt, a herb. That's it. Added sugar means the tomatoes weren't good enough. Starch thickeners, citric acid, or stabilizers mean the same thing. When a sauce also names the tomato variety on the label, you're looking at a producer confident enough in their raw material to stake their identity on it.
How long does an opened jar keep?
4–5 days, sealed, in the fridge. No preservatives means these behave like freshly cooked tomato sauce — not like something engineered for a six-month pantry life. Reheat gently in a pan. That's it.

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