This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

filetto di pomodoro

with fresh whole tomatos

One of the fastest 'five minute' sauces, although you need fresh tomatoes as good as the Italian ones to make it work. Peeled fresh tomatoes are roughly chopped and quickly sautéed (no more than five minutes, so that the 'fillets' of the flesh are still intact) with olive oil, with garlic, pepperoncini, and basil or parsley. Many Italians use cherry tomatoes, and in Naples pizzas are often topped with filetto rather than sauce.

Just to be confusing, many just call it sugo di pomodoro. In Campania it's also known as sciuè sciuè.

Campania

Sauces

Text © Dana Facaros & Michael Pauls

Image by Davide Restivo