Carbone Fine Food has announced the addition of five innovative pasta sauce flavors: Sweet Pepper & Onion, Mediterranean Marinara, Black Truffle Alfredo, Mac & Cheese Alfredo, and Lemon Pepper Alfredo. The new releases are the latest creations by acclaimed chefs Mario Carbone and Rich Torrisi as they continue to reinterpret classic Italian-American cuisine through a contemporary culinary lens. The new flavors expand the Carbone sauce portfolio to seventeen flavors.
“Carbone is young, modern-chef-driven, and in the zeitgeist. Our new flavor creations are bold, authentic, and uniquely delicious. They reinforce our position as a category innovation driver and the fastest-growing sauce in the nation.”
Eric Skae, CEO, Carbone Fine Food
Crafted with the same care and premium ingredients these sauce are used in their renowned restaurants, these Carbone Fine Food Sauces bring inventive chef-quality dishes to life at home.
- Sweet Pepper & Onion combines the caramelized flavor of roasted peppers and sauteed onions with the sweetness of 100% Italian tomatoes and rosemary.
- Mediterranean Marinara introduces flavors of Southern Italy by bringing together a savory medley of black olives and capers with 100% Italian tomatoes, garlic, and fresh herbs.
- Black Truffle Alfredo is a rich and creamy blend of Parmesan and Romano Cheeses with Black Truffles.
- Mac & Cheese Alfredo offers a rich blend of aged white cheddar cheese, cream, butter, and spices.
- Lemon Pepper Alfredo combines a creamy blend of Parmesan and Romano cheeses complemented with the perfect balance of cracked black pepper and fresh lemon.
“As always, we’re focused on making it easy for people to enjoy incredible meals at home. These five new sauces make good on our promise to bring bold, exciting flavors to the table with the same quality and care that’s at the heart of everything we do.”
Mario Carbone, Chef
Carbone Fine Food sauces feature the same fresh, quality ingredients found in the brand’s iconic restaurants, including the world’s best-tasting tomatoes, grown in volcanic ash and handpicked in Italy. Using a traditional technique, the sauces are slow-cooked in small batches. Chefs Mario Carbone and Rich Torrisi oversee the entire sauce process from start to finish, from choosing the farms that the ingredients are sourced from to testing hundreds of batches to ensure that the quality of the jarred sauce is second to none.