A traditional and versatile sauce from the Catalan region of Spain. El Navarrico romesco sauce is a blend of charred tomatoes, red peppers, hazelnuts and almonds, with a touch of chilli, garlic and vinegar.

Some of our favourite ideas for using El Navarrico romesco sauce are to: 

• Serve traditionally as an accompaniment to seafood, particularly fish, octopus, squid, prawns, or scallops.
• Make a dressing for a bean or grain-based salad by combining a spoonful of romesco sauce with extra virgin olive oil and a splash of Forvm Cabernet Sauvignon vinegar, if desired.
• Serve as part of an antipasto platter, as a dip for crudités, bread or crackers.
• Delicious with chargrilled or roasted asparagus, cauliflower, broccoli or eggplant.
• Cook your favourite Girolomoni or Rusitchella pasta and toss with shredded chicken, marinated artichokes, shavings of Parmigiano Reggiano and romesco sauce, adding a splash of extra virgin olive oil to loosen the sauce.
• Use as a spread in sandwiches or wraps with Callipo tuna.
• Top an Organic Dough Co. pizza base with romesco in place of tomato sauce, adding your favourite toppings.
• Fantastic with meats like chicken, beef or lamb.