Hello,
Salsa all'italiana - Basilico disappeared from the shelves for a few weeks.
Now back with note - New
Format has become smaller... Has the taste changed?
It was my favorite basic sauce that I spiced up and used for all kinds of recipes (e.g. Melanzane alla parmigiana).
Many thanks
Hello,
Salsa all'italiana - Basilico disappeared from the shelves for a few weeks.
Now back with note - New
Format has become smaller... Has the taste changed?
It was my favorite basic sauce that I spiced up and used for all kinds of recipes (e.g. Melanzane alla parmigiana).
Many thanks
Guest
Hello battegays
I'll be happy to clarify for you what has been changed in the salsa, thanks for asking.
Best regards
Tanja, Migipedia team
Guest
Hello battegays
I'll be happy to clarify for you what has been changed in the salsa, thanks for asking.
Best regards
Tanja, Migipedia team
Guest
Hello battegays
I have just heard from the people responsible for the range that only the pack sizes have changed. There are now 250ml and 500ml packs but no more 350ml packs.
The recipe for the sauce has not changed.
Kind regards
Tanja, Migipedia team
Super, thank you very much. I've only found the small one in Höngg so far, and none at all in Regensdorf (but it's under renovation)
@battegays: Another tip, try the Alnatura Tomatensugi (there are now Alnatura products in various Migros branches). They are sooo tomato-yummy! I prefer Piccante and Toscano, but there is also a "Sugo Basilico" from Alnatura. Oh yes, and the addition of a few leaves of fresh basil from your own balcony or garden is unsurpassable :-). Sunny greetings, "Twilight"
Dear Twilight,
Thank you very much for your tip. However, I only need the sago for lasagne, melanzane all parmigiana, etc. due to time constraints.
For pasta, I prefer to make the sauce fresh directly from San Marzano tomatoes.
The Alnatura is a bit expensive for me... I need several packs per recipe.
Have a nice evening
Of course, I also prefer to make it fresh in summer, usually with oxheart tomatoes ;-). However, the Alnatura Sugi are very inexpensive for organic, so I get away with it more cheaply than with fresh (Swiss) organic tomatoes, onions, herbs etc. (plus electricity consumption). (plus electricity consumption). Have a nice evening and hopefully a relaxing weekend.
Guest
@battegay
out of curiosity
just a question, if you make it yourself (with the "right" tomatoes for a sugo, by the way) why don't you keep it for lasagna etc.?
That's how we always do it, but it takes a lot of tomatoes and a lot of time.
Because I make it fresh every time. I prefer shorter cooking times with San Marzano tomatoes (peeled after 1 min in boiling water).
I don't freeze it, the cooler is not big enough.
Guest
Hello battegays
I have just heard from the people responsible for the range that only the pack sizes have changed. There are now 250ml and 500ml packs but no more 350ml packs.
The recipe for the sauce has not changed.
Kind regards
Tanja, Migipedia team
Super, thank you very much. I've only found the small one in Höngg so far, and none at all in Regensdorf (but it's under renovation)
@battegays: Another tip, try the Alnatura Tomatensugi (there are now Alnatura products in various Migros branches). They are sooo tomato-yummy! I prefer Piccante and Toscano, but there is also a "Sugo Basilico" from Alnatura. Oh yes, and the addition of a few leaves of fresh basil from your own balcony or garden is unsurpassable :-). Sunny greetings, "Twilight"
Dear Twilight,
Thank you very much for your tip. However, I only need the sago for lasagne, melanzane all parmigiana, etc. due to time constraints.
For pasta, I prefer to make the sauce fresh directly from San Marzano tomatoes.
The Alnatura is a bit expensive for me... I need several packs per recipe.
Have a nice evening
Of course, I also prefer to make it fresh in summer, usually with oxheart tomatoes ;-). However, the Alnatura Sugi are very inexpensive for organic, so I get away with it more cheaply than with fresh (Swiss) organic tomatoes, onions, herbs etc. (plus electricity consumption). (plus electricity consumption). Have a nice evening and hopefully a relaxing weekend.
Guest
@battegay
out of curiosity
just a question, if you make it yourself (with the "right" tomatoes for a sugo, by the way) why don't you keep it for lasagna etc.?
That's how we always do it, but it takes a lot of tomatoes and a lot of time.
Because I make it fresh every time. I prefer shorter cooking times with San Marzano tomatoes (peeled after 1 min in boiling water).
I don't freeze it, the cooler is not big enough.
