SAUCES AND GARNISHES

IN ALL SAUCES

Sauces and garnishes often represent an irreplaceable component in a first course and lend themselves extremely well to enriching second courses. The recipes are numberless and vary from country to country. To be prepared either cold or hot they are made of various ingredients, from a just vegetables base such as the classic soup or Genovese pesto, to the harmonious mash of any type of fish or meat, such as ragù from Emilia region. The creativity brought by Variati, in this lively sector, has reached high levels. Its catalogue lists a rich range of solutions to flavour and exalt every preparations, from the most classic to the most sought after.