CONDIMENTI_Ricettario_gen25_EN

THE HISTORY OF OUR

CONDIMENTS

IN ITALY

From Ragù Tutto to

Grancrema alla Carbonara

© Menù Archive: 1959, tasting at the stand

THE HISTORY OF OUR

CONDIMENTS

IN ITALY

On the cover: Sophia Loren (Italy, 1953). At a restaurant eating spaghetti

© Ph. Franco Fedeli/Reporters Associati & Archivi/Mondadori Portfolio/Getty Images

Traditional Italian condiments are the essence

of our cuisine, a journey through authentic

flavours that tell the stories of families and

territories. Iconic dishes such as ragù, tomato

sauce, carbonara, cacio e pepe and arrabbiata

express the simplicity and richness of Italian

ingredients, transforming each pasta dish into a

unique experience.

Italian cuisine, however, is also about

innovation: while preserving their roots, these

condiments often reinvent themselves, with new

versions offering a perfect balance of tradition

and modernity. Every recipe is a tribute to our

history and an invitation to experiment and

continue titillating the palate.

Enjoy!

3

NEW PRODUCT

Grancrema

alla

Carbonara

Carbonara-Style

Grancrema Spread

with Pecorino Romano PDO,

egg yolks and black pepper

CODE ST1X

The Carbonara pasta sauce owes its name to the “Carbonari”, loggers and

shepherds who would bring a simple packed lunch of cheese and eggs with them

when collecting firewood in the mountains. This typical dish from Lazio, and

Rome in particular, initially did not include jowl bacon. When the dish became

famous in America, bacon was added, and on returning to Italy, this was replaced

by the more traditional jowl bacon. Menù’s Carbonara-Style Grancrema Spread

is prepared using egg yolks, black pepper and Pecorino Romano PDO, offering

a creamy and ready-to-use solution through our special aseptic technology.

Perfect for creamy first courses, this spread can be enriched with jowl bacon for

a traditional Carbonara, with fish for a seafood version, with vegetables for a

vegetarian variant, or with mushrooms for

a mountain version. Its unique creaminess

makes it versatile for other uses such as

a topping for contemporary pizzas and

bruschetta or as a filling for sandwiches.

Packaging: Evolution Steel Box 820 g nt. wt.

4

NEW PRODUCT

WITH PECORINO ROMANO PDO

AND BLACK PEPPER

WITH 100% ITALIAN

EGG YOLKS

VERSATILE,

CUSTOMISABLE RECIPE

DISCOVER

THE

COMPLETE

RECIPE

RIGATONI WITH CARBONARA-STYLE

GRANCREMA SPREAD AND MIXED VEGETABLES

5

From Ragù Tutto to

Carbonara-Style Grancrema Spread

1941

The company produced its first speciality, Ragù Tutto. At the

start of World War II, boxes of military preserves inspired Romolo

Barbieri to start producing products in those very boxes. His

first great speciality was a ragù called “TUTTO” (“everything”),

where a little bit of everything was used - meat, tomato and onion

- because of the post-war shortage of food. Born from necessity,

this invention marked the start of the

company’s transformation from cured meat

factory to producer of ready meals of

various kinds.

1975

Two traditional Italian

condiments were born:

Home-Style Ragout

and Wild Boar Ragout,

marking the start of

the development of an

entire line dedicated

to meat and game

condiments.

1986

The Cheese spread

processed under

aseptic technology

was born. The

ASEPTIC Line

combines wholesome

raw materials with an

aseptic technology,

for finished products

of unparalleled

quality.

1967

Pomodorina was born,

a speciality of unique

quality and freshness

rooted in the cuisine

of Emilia Romagna.

It is prepared with

100% Italian tomato,

harvested at the peak

of the season. This

special condiment

consists of chopped

fresh tomato, a wide

variety of vegetables,

herbs and oil.

1972

The Porcini

Mushroom

Sauce was

made. Menu

was the first

company

to make a

condiment from

dried porcini

mushrooms.

1978

Amatriciana

sauce was

made using

fresh seasonal

tomatoes and

smoked bacon.

1984

The Wild

Game line was

developed,

including

Venison,

Roe deer,

Hare and Duck.

6

1990

Two important

mushroom products

were developed.

Thanks to the

particular technology

used, the Porcini

Mushrooms and

Button Mushrooms

prepared under

ASEPTIC

CONDITIONS have

a cream texture that

intensifies their flavour

and yield.

2018

The EVOLUTION line sprang from the need

to make fish-based condiments that would

maintain the freshness and authenticity of

the fresh ingredient. 5 fish-based condiments

are made using this particular technology,

its rapid heat treatment ensuring that

all the organoleptic properties of the

fresh ingredients are preserved: Ècernia,

Èscorfano, Ènerodiseppia, Èpescespada

and Èbaccalà.

2015

The Citrus Pesto was

launched: a fragrant and

tasty pesto made from

orange pulp and zest,

lemon zest, whole toasted

almonds and Grana

Padano PDO cheese,

emulsified with

extra-virgin olive oil.

2020

Èbisquedicrostacei

was born, enriching

the EVOLUTION

product line.

2021

In 2021, two important and successful

products were developed for the Menù

line of condiments. Ècacioepepe, one

of the symbolic dishes of traditional

Roman cuisine, was born in this

year. This condiment, made with the

EVOLUTION technology, is prepared

with Pecorino Romano PDO and

black pepper. That same year, another

important condiment symbolic of

Italian cuisine was made: Fresh

Genovese Pesto with Genovese Basil

PDO. This was the first product to be

made with the EVOLUTION FRESH

technology. This particular technology

avoids subjecting products to heat

treatment, preferring instead high

pressures of up to 6,000 bar. This

preserves the flavour and colour of

fresh ingredients.

2014

Red pesto

was produced:

a traditional

Mediterranean sauce

combining the mild

taste of ricotta and

semi-dried tomatoes

with the slightly

spicy flavour of chilli

pepper and paprika.

2019

Èragùbianco was born:

a unique condiment with

a refined taste, made

with delicately flavoured

meat (chicken and

veal), enhanced by the

sweet taste of sautéed

fresh carrots. Processed

using the EVOLUTION

technology, this meat

sauce preserves all the

characteristics of the fresh

ingredients.

2019

The first Vegan Ragout was produced

entirely from vegetables and spices.

Menù has succeeded in creating a great

ragout using simple ingredients, such

as wheat gluten and legumes, without

the addition of artificial flavourings and

thickening agents.

2025 February

The renewal of the ASEPTIC

line saw the introduction of the

Carbonara-Style Grancrema

Spread. The recipe is deliberately

prepared without the addition of

jowl bacon to make it as versatile

as possible and to adapt it to all

gourmet recipes.

7

Tutto for the world’s

top ten pasta dishes

1 st

ST1X

Grancrema alla

Carbonara - Carbonara-

Style Grancrema Spread

2 nd

S4QX

Ècacioepepe

Cheese and pepper sauce

3 rd

WHP - WH0X

Pesto alla Genovese

Fresco con Basilico

Genovese D.O.P.

Fresh Genovese Pesto with

Genoese Basil PDO

4 th

CH1X

Sugo alla Bolognese

Bolognese Sauce

5 th

CL1X

Sugo all’Amatriciana

Amatriciana Sauce

Spaghetti

Carbonara-style

Spaghetti

“Cacio e Pepe”

Trofie with pesto

(potatoes and

green beans)

Tagliatelle with

Bolognese sauce

Bucatini

Amatriciana

8

We offer all the bases needed to create the top ten

most popular pasta dishes in Italy and worldwide.

6 th CA1

MF1

Vongole dell’Adriatico con Guscio

al Naturale - Unshelled Adriatic

Clams Naturally Preserved

Spaghetti

with clams

7 th

K20K

Crema di Friarielli

Turnip Top Spread

Orecchiette with

turnip tops

8 th

Pomodorina

Fresh tomato condiment

Spaghetti

with tomato sauce

9 th

CV1

Sugo alla Zingara

Zingara Tomato Sauce

Spaghetti

Puttanesca

10 th

CR1

Sugo all’Arrabbiata

Spicy Tomato Sauce

Spicy

Tomato Penne

9

RAGOUTS

C91

Ragù della casa

Home-style ragout

Tin 830 g nt. wt.

• 100% ITALIAN FRESH PORK AND BEEF

• 100% ITALIAN TOMATO

• PROCESSED FRESH AT THE PEAK OF

THE SEASON

• 100% ITALIAN FRESH CARROTS

CF2

Ragù alla

Bolognese

Bolognese

Ragout

Bag 1800 g nt. wt.

• 100% ITALIAN FRESH PORK

AND BEEF


• PROCESSED FRESH AT THE

PEAK OF THE SEASON

SR1

Èragùbianco

con Carne di Pollo

e di Vitello - with

Chicken and Veal Meat

Tin 780 g nt. wt.

• 100% FRESH ITALIAN CHICKEN

AND VEAL


• TYPICAL HOMEMADE RAGOUT

RECIPE

CT1

Ragù del

Norcino

Norcino Ragout

Tin 830 g nt. wt.

• 100% ITALIAN FRESH PORK


• PROCESSED FRESH AT THE PEAK

OF THE SEASON

SZ0K

Ragù Vegano

Vegan Ragout

Tin 410 g nt. wt.



OF THE SEASON

• 100% VEGAN RAGOUT


10

Tagliatelle with white ragu and mushrooms

DISCOVER

THE

COMPLETE

RECIPE

11

GAME-BASED

CONDIMENTS

SE0K

Ragù di Cinghiale

al Barolo DOCG

Boar Ragout with

Barolo DOCG

Tin 400 g nt. wt.


• PROCESSED FRESH AT THE PEAK OF THE

SEASON


SC0K

Ragù di

Coniglio

Rabbit Ragout

Tin 400 g nt. wt.

• 100% ITALIAN RABBIT MEAT



OF THE SEASON

SO0K

Ragù di Cervo

Venison Ragout

Tin 400 g nt. wt.



OF THE SEASON

• WITH 100% ITALIAN RED WINE

SL0K

Ragù di Fagiano

Pheasant ragout

Tin 400 g nt. wt.


• 100% ITALIAN CREAM

CM0K

Ragù di Capriolo

al Barolo

D.O.C.G.

Roe Deer Ragout

with Barolo D.O.C.G.

Tin 400 g nt. wt.

• WITH BAROLO D.O.C.G. WINE


12

Three-colour pappardelle with wild boar sauce

and cocoa-flavoured cream of pecorino cheese

DISCOVER

THE

COMPLETE

RECIPE

SH0K

Anatra Brasata

al Barolo

D.O.C.G.

per Condimenti

Braised Duck with Barolo

D.O.C.G. for Condiments

Tin 400 g nt. wt.



SI0K

Lepre in Salmì

al Barolo

D.O.C.G.

per Condimenti

Jugged Hare with Barolo

D.O.C.G. for Condiments

Tin 410 g nt. wt.



13

TOMATO-BASED

CONDIMENTS

CU0K

Sugo ai

Pomodorini

Datterini

Cherry Tomato Sauce

Tin 410 g nt. wt.



SEASON

• 100% ITALIAN CHERRY TOMATO

• EXTRA-VIRGIN OLIVE OIL

B81X

Pomoleggero

Tomato sauce

Tin 810 g nt. wt.



PEAK OF THE SEASON

• 100% ITALIAN FRESH BASIL


CO1

Pomosilico

Tomato sauce

with basil

Tin 830 g nt. wt.



OF THE SEASON


• 100% ITALIAN FRESH ONION

UF1

Salsa “Bruschetta Mia”

“Bruschetta Mia” Sauce

Tomato sauce with aromatic herbs and spices

Tin 830 g nt. wt.


• PROCESSED FRESH AT THE PEAK OF THE SEASON


• 100% ITALIAN FRESH BASIL AND PARSLEY

14

B20K

La Crudaiola

Tomato sauce

with ricotta and

almonds

Tin 410 g nt. wt.



PEAK OF THE SEASON

• 100% ITALIAN RICOTTA



CQ1X

Condimento

con Funghi

Porcini

Porcini

Mushroom Sauce

Tin 830 g nt. wt.



OF THE SEASON

CI1X

Sugo all’Isolana

“Isolana” Sauce

Tomato sauce with

dried tomatoes,

anchovies, capers and

aromatic herbs

Tin 800 g nt. wt.



THE SEASON


CN1X

Sugo alla

Boscaiola

Woodcutter’s Sauce

Tomato sauce with bacon,

mushrooms and peas

Tin 830 g nt. wt.



THE SEASON

Calamarata pasta with seafood

sauce and grape tomatoes

DISCOVER

THE

COMPLETE

RECIPE

15

CHEESE SPREADS

EFQX

Ècremaiformaggi

Cheese Cream

Tin 560 g nt. wt.

• 100% ITALIAN BUTTER

• 5 TOP-QUALITY CHEESES: EMMENTAL,

GRANA PADANO, TALEGGIO, FONTINA

AND GORGONZOLA

EQ1X

Grancrema di

Taleggio D.O.P.

Grancrema Cheese

Sauce with PDO

Taleggio Cheese

Tin 820 g nt. wt.

• TALEGGIO PDO

• READY TO USE

• 100% ITALIAN MILK

EF1

Crema ai

Formaggi

5 Cheeses Sauce

Tin 820 g nt. wt.


• 5 TOP-QUALITY CHEESES:

EMMENTAL, GRANA PADANO,

TALEGGIO, FONTINA AND

GORGONZOLA

EM1

Crema ai

Formaggi

Spalmabile

Spreadable 4

Cheeses sauce

Tin 820 g nt. wt.


• 4 TOP QUALITY CHEESES:

EMMENTAL, TALEGGIO, GRANA

PADANO AND FONTINA

16

Risotto with Grancrema cheese sauce with

PDO Taleggio cheese, walnut sauce and saffron drops

DISCOVER

THE

COMPLETE

RECIPE

17

CHEESE SPREADS

KH1

Grancrema al

Parmigiano

Reggiano D.O.P.

Grancrema Cheese

Spread with Parmigiano

Reggiano PDO

Tin 820 g nt. wt.

• PARMIGIANO REGGIANO PDO

• AGED 24 MONTHS


KG1

Grancrema

di Pecorino

D.O.P.

Grancrema Cheese

Spread with

Pecorino PDO

Tin 820 g nt. wt.


EY1

Fonduta con

Fontina D.O.P.

della Valle

d’Aosta - Fondue

with Fontina PDO

from Valle d’Aosta

Tin 820 g nt. wt.



• FONTINA PDO FROM THE AOSTA VALLEY

EI1X

Crema ai

Formaggi al

Profumo di

Tartufo - Cream

of Cheeses Aromatised

with Truffle

Tin 820 g nt. wt.


• 5 TOP-QUALITY CHEESES:

EMMENTAL, GRANA PADANO,

TALEGGIO, FONTINA AND

GORGONZOLA

KF1X

Grancrema di

Gorgonzola

D.O.P.

Grancrema Cheese

Spread with

Gorgonzola PDO

Tin 820 g nt. wt.

• SWEET GORGONZOLA PDO



KL1X

Grancrema di Formaggio di Fossa

di Sogliano D.O.P.

Grancrema Cheese Spread with Fossa di Sogliano PDO

Tin 820 g nt. wt.

• FOSSA DI SOGLIANO PDO



E91

Grancrema

di Scamorza

Affumicata

Grancrema Cheese

Spread with

Smoked Scamorza

Tin 820 g nt. wt.

• 100% ITALIAN SMOKED

SCAMORZA



18

Truffle cheese spread rosette

with button mushrooms and speck

DISCOVER

THE

COMPLETE

RECIPE

19

MUSHROOMS AND VEGETABLE

GRANSALSA SAUCES

GQ1

Porcini a Fette

Trifolati in

Asettico

Sliced Porcini

Mushrooms with Olive

Oil, Garlic and Parsley

Processed under

Aseptic Conditions

Tin 780 g nt. wt.

• WITH CREAM

• TOP QUALITY RESULTS

• TOP QUALITY MUSHROOMS

GL1X

Funghi Porcini

Trifolati

Grand Gourmet

Grand Gourmet

Porcini Mushrooms

with Olive Oil,

Garlic and Parsley

Tin 800 g nt. wt.

• WITH CREAM

C1107

Gransalsa di

Cuori di Carciofo

Gransalsa Sauce with

Artichoke Hearts

Tin 800 g nt. wt.

BI1

Gransalsa

di Porro

Gransalsa Sauce

with Leeks

Tin 800 g nt. wt.

CY107

Gransalsa

di Punte di

Asparagi

Gransalsa with

Asparagus Tips

Tin 800 g nt. wt.

BV1

Gransalsa

di Funghi

Porcini

Gransalsa Sauce

with Porcini

Mushrooms

Tin 800 g nt. wt.

20

Spinach tagliatelle with porcini mushrooms

and smoked goose breast

DISCOVER

THE

COMPLETE

RECIPE

BZ1

Gransalsa

di Zucchine

Gransalsa Sauce

with Zucchini

Tin 800 g nt. wt.

• 100% ITALIAN ZUCCHINI

ZK1

Gransalsa di

Melanzane

Gransalsa Sauce

with Eggplant

Tin 800 g nt. wt.

• 100% ITALIAN EGGPLANT

21

MEDITERRANEAN

SAUCES

BX7

Pesto ai Pistacchi

Pistachio Pesto

Glass jar 400 g nt. wt.


C27

Salsa di Rucola

Arugula Sauce


• 100% ITALIAN ARUGULA LETTUCE

VY0X

Pesto di

Basilico Vegano

Vegan Basil Pesto

Top Down squeeze bottle 530 g nt. wt.

• GENOVESE BASIL PDO

• CHEESE-FREE

• HPP TREATMENT - PROCESSED COLD

• HANDY NO-DRIP DISPENSER

BW1

Condimento al

Finocchietto

Selvatico

Wild Fennel Sauce

Tin 400 g nt. wt.

• 100% ITALIAN WILD FENNEL

BY107

Granpesto

alla Genovese

in Asettico

Granpesto

Genoese Pesto

Sauce in Aseptic

Processing

Tin 800 g nt. wt.



22

Paccheri pasta with pistachio pesto,

“Soleggiati” tomatoes and prawns

DISCOVER

THE

COMPLETE

RECIPE

23

MEDITERRANEAN SAUCES

C3H

Pesto alla

Genovese

Genovese Pesto Sauce


• BASIL PDO

• NOT PASTEURISED

K370B

Pesto di Canapa

Bio

Organic Hemp Seed

Pesto


• MADE FROM 100% HEMP SEED

• ORGANIC

C4H

Salsa alle Noci

Walnut Sauce


• 100% ITALIAN WALNUTS

CG0K

Pesto Rosso

Red Pesto

Creamy sauce of

semi-dried tomatoes

and ricotta cheese

Tin 410 g nt. wt.

C37

Pesto alla

Genovese

Genovese Pesto

Sauce


BO7

Pesto di Agrumi

Citrus Fruit Pesto



• FRESHLY SQUEEZED ORANGE JUICE

KK7

Pesto di Senape

Mustard Pesto


• 100% ITALIAN BLACK MUSTARD

• YELLOW-WHITE MUSTARD

EC0K

Crema di zucca

Pumpkin Spread

Tin 430 g nt. wt.

• 100% ITALIAN PUMPKIN

• NEUTRAL RECIPE

KN0K

Crema di

Peperoni Rossi

Red Sweet Pepper

Cream

Tin 420 g nt. wt.

• 100% ITALIAN SUN-DRIED TOMATOES


CS1

Salsa

Arlecchino ai

Peperoni

Mixed Pepper

Sauce

Tin 830 g nt. wt.

24

Red turnip lasagna with

caprino cheese, cherry tomato

sauce and genovese pesto

DISCOVER

THE

COMPLETE

RECIPE

25

MEDITERRANEAN SAUCES

B57

Condimento

Piccante Tricolore

Spicy Tricolour Sauce

Chilli Pepper Sauce


• 100% ITALIAN FRESH GARLIC

• 100% ITALIAN RED AND GREEN CHILLI

PEPPERS

C81

Salsa di

Radicchio Rosso

Red Radicchio Sauce

Tin 800 g nt. wt.

• 100% ITALIAN RED RADICCHIO


THE SEASON

• PGI MODENA BALSAMIC VINEGAR

E50K

Crema di Funghi

Prataioli con

Tartufo - Cream

of Button Mushrooms

with Truffle

Tin 400 g nt. wt.

• FRESH BUTTON MUSHROOMS

• 100% ITALIAN BLACK TRUFFLE

EXH07

Crema di Funghi

Prataioli al

Profumo di Tartufo

Cream of Button

Mushrooms Aromatised

with Truffle


• FRESH BUTTON MUSHROOMS

EE7

Crema di Asparagi

Asparagus Cream


• 100% ITALIAN ASPARAGUS


SEASON

C67

Salsabionda

Almond Sauce




C70K

Salsa di

Melanzane

Eggplant Sauce

Tin 410 g nt. wt.

• 100% ITALIAN EGGPLANT


OF THE SEASON

X30X

Pesto di Aglio

Orsino

Wild Garlic Pesto

Top Down squeeze bottle 480 g nt. wt.

• HPP TREATMENT - PROCESSED

COLD

• HANDY NO-DRIP DISPENSER

PT9

Preparazione a Base di

burro Chiarificato

e Tartufo D’estate

Clarified Butter with

Summer Truffle


• LACTOSE FREE

• STORAGE: 18 MONTHS AT ROOM

TEMPERATURE

• BLACK TRUFFLE

EAH07

Crema di Funghi

Porcini - Porcini

Mushroom Cream


26

Parmesan risotto with sautéed

perch fillet and wild garlic pesto

DISCOVER

THE

COMPLETE

RECIPE

27

FISH-BASED

CONDIMENTS

WQQX

Èragùdipolpo

Octopus Sauce

Evolution steel box 550 g nt. wt.

• SELECT OCTOPUS

• READY TO USE

• IDEAL FOR SEAFOOD AMATRICIANA

WJQX

Èbisquedicrostacei

Shellfish Bisque

Tin 550 g nt. wt.

• READY TO USE

• 100% ITALIAN ONION AND CARROTS

• 100% ITALIAN BRANDY

• WITH RED AND PINK MEDITERRANEAN

PRAWNS AND SCAMPI FROM THE ATLANTIC

OCEAN

• HAUTE CUISINE RECIPE

WL1X

Èbaccalà

Codfish Sauce

Tin 770 g nt. wt.

• HIGH-QUALITY ATLANTIC COD


• RECIPE CAN BE PERSONALISED

WK1

Èpescespada

Swordfish Sauce

Tin 770 g nt. wt.



28

Seafood Amatriciana: spaghetti with Èragùdipolpo,

fried onion and smoked paprika

DISCOVER

THE

COMPLETE

RECIPE

WG1X

Ècernia

Grouper Sauce

Tin 770 g nt. wt.



WF1

Èscorfano

Rockfish Sauce

Tin 770 g nt. wt.



CP1X

Condimento

con Vongole

Clam Sauce

Tin 830 g nt. wt.



OF THE SEASON

CW1X

Sugo alla Polpa

di Granchio

Crab Meat Sauce

Tin 800 g nt. wt.



OF THE SEASON

29

FISH-BASED CONDIMENTS

CD0K

Sugo al Tonno

Tuna Sauce

Tin 410 g nt. wt.

CJ0K

Sugo al

Salmone

Salmon Sauce

Tin 410 g nt. wt.

• SEASONAL SMOKED SALMON

MG0K

Crema di

Scampi

Scampi Cream

Tin 380 g nt. wt.

MQ1X

Polpa di

Granchio

Crab Meat

Tin 800 g nt. wt.

MY907

Polpa di Riccio

di Mare

Sea Urchin

Tin 68 g nt. wt.

MW9

Polpa di Riccio

di Mare

Sea Urchin

Tin 70 g nt. wt.

WBQX)

Ènerodiseppia

Cuttlefish Ink

Tin 560 g nt. wt.


MA1

Vongole del

Pacifico

Sgusciate al

Naturale

Shelled Pacific

Clams Naturally

Preserved

Tin 800 g nt. wt.

• PACIFIC CLAMS

30

Risotto with shellfish bisque,

creamed zucchini and prawn tartare

DISCOVER

THE

COMPLETE

RECIPE

31

CODE 05O86QI - JANUARY 2025

Menù S.r.l.

Dal 1932 Produttori Specialità Alimentari

Registered Office/Plant: Via Statale 12 no. 102

41036 Medolla (MO) Italy

Offices: Via Concordia no. 25 ‐ 41032 Cavezzo (MO) Italy

Phone: +39 0535 49711 • Fax: +39 0535 46899

www.menu.it • menu@menu.it

Menù srl

Menù srl

Menù srl

Menù srl

CONDIMENTI_Ricettario_gen25_EN

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