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Cuoco Pasta Con sarde
Cuoco Pasta Con sarde
Traditional St. Joseph's Day Meal


 
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Our Price: $7.99
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Description
 
Cuoco Pasta Con Sarde- from Palermo Italy

A Favorite For San Giuseppe Day (March 19) Imported From Palermo, Sicily

Cuoco Condimento per Pasta con Sarde is the classic topping and seasoning for this traditional Sicilian dish. It is made with sweet fennel, Sardines, Raisins, Onions, Oil and Spices.

Try this Sicilian classic today. The most popular is tossed with
Bucatini pasta , topped with fennel tops and a whole sardine
14.5 oz can
Features
Cuoco Pasta Con Sarde
  • Authentic pasta con sarde seasoning Imported from Palermo Italy
  • Made with tender baby fennel, water, sardines, onions, oil, raisins and salt
  • This is a must have when making Pasta con Sarde
  • A Favorite For San Giuseppe Day (Friday March 19) Imported From Palermo, Sicily
  • 14 oz. can
  • Most Popular served over Bucatini Pasta

Goes perfect with , Why not add ...
Paesanelle-pasta imported from Italy-Pasta Conte Bucatini pasta imported from Italy-Pasta Conte
Our Price: $12.95

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Our Price: $12.95

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Paesanelle-pasta imported from Italy-Pasta Conte Bucatini pasta imported from Italy-Pasta Conte

Average Customer Review: Average Customer Review: 5 of 5 5 of 5 Total Reviews: 4 Write a review.

  0 of 0 people found the following review helpful:
 
4 of 5 Cuoco Pasta Con sarde April 15, 2021
Reviewer: Anonymous Person from West Mildford, NJ United States  
Great for a quick pasta sauce; especially of you were born with "fins" like me!

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  0 of 0 people found the following review helpful:
 
5 of 5 April 7, 2021
Reviewer: Silvia Del Priore from Essex Fells, NJ United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 Pasta Con Sarde April 5, 2021
Reviewer: Ronald Del Grosso Jr from Lake Stevens, WA United States  
Delish! Just like I remember it

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  0 of 0 people found the following review helpful:
 
5 of 5 Still waiting to try April 5, 2021
Reviewer: Albert DelGarbino from Shiloh, NC United States  
Have not had it yet.

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