Italian tomato | Capers

A recipe from the Tabarchin tradition, the result of a blend of Mediterranean cultures. Tomato pulp, capers and aromatic herbs: a journey through Liguria, Tunisia and Sardinia guided by Carlo Biggio – Gastronomia Mamma Fina | Calasetta

The Tabarchin culture unites the south of Sardinia to Liguria to Tunisia, places where this population of navigators has resided for centuries, bringing with them a Mediterranean cuisine rich in nuances. L’Aggiadda is traditionally used as a preservation method for food but also as a sauce paired with fried fish. You can find it still today in the cuisine of Carloforte and Sant’Antioco in Sardinia.
“To be an interpreter of a region and to share it, this is my INNOVATION.”
Recommended uses: paired with fried fish as tradition dictates or with grilled calamari. Or, use it as a sauce on a casareccio bread bruschetta.

Carlo Biaggio Bio :

Carlo Biaggio comes from the island of Santanticio in the south of Sardinia and divides his time between Cagliari and Calasetta for work.
He began his career by working for important organizations like Forte Village and an important chain of hotels abroad.
He realized his longtime dream in opening Gastronomia “Mamma Fina” in Calasetta (CI), a restaurant where guests can savor traditional Sardinian and Tabarchin foods.
A proud interpreter of his region, Biaggio wishes to share it with the rest of the world.

Scheda prodotto

Product L’Aggiadda
Product Code
Tomato, capers, and Mediterranan aroma sauce
Net Weight:
280 g
4 servings as dressing
2 servings as main dish
83% Italian tomato, olives, extra virgin olive oil, capers, garlic, salt, bay leaf, hot pepper.
Average nutritional values
for 100g of the product
Energy value: 385,1 kJ / 92 kcal

Fats: 3,7 g

Saturated fats: 0,5 g

Carbohydrates: 14,1 g
Sugars: 8,9 g

Protein: 1,9 g
Salt: 1,72 g
store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days
Shelf life 36 months from when packaged

Carlo Biaggio

Carlo Biaggio

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