Iconic sauces from regions around the world

Italian cuisine

• Tomato sauce: made with tomatoes, garlic, basil, often simple but flavorful, accompanying pasta and meats.

• Pesto: raw blend of basil, pine nuts, parmesan, garlic, and olive oil, fragrant and fresh.

• Ragù: sauce based on slow-cooked meat, rich and aromatic, very thick.

French cuisine

• Béchamel sauce: smooth white cream made from roux and milk, mild and velvety.

• Hollandaise sauce: warm emulsion of butter and egg yolks, buttery and lemony in taste.

• Bordelaise sauce: reduced red wine sauce with shallots and beef marrow, powerful and refined.

Asian cuisine

• Soy sauce: fermented salty liquid, very umami, base for many sauces and marinades.

• Hoisin sauce: thick, sweet and savory, spiced, used in China.

• Curry: blend of spice powder, coconut milk or yogurt, rich and fragrant sauce in India and Southeast Asia.

Maghreb and Middle Eastern cuisine

• Harissa: spicy paste made from chili peppers, garlic, and spices, very aromatic.

• Chermoula: marinade made with coriander, cumin, garlic, lemon, fresh and fragrant.

• Tahini: sesame paste, creamy and slightly bitter, often mixed with lemon and garlic.

Latin American cuisine

• Salsa: varied sauces made from tomatoes, chili peppers, onions, cilantro, fresh or cooked.

• Mole: complex Mexican sauce mixing chili peppers, chocolate, and spices, sweet and bitter.

• Chimichurri: Argentine herb sauce with vinegar and oil, fresh and spicy.

Sauces are a true culinary language, able to transform a simple dish into a rich and varied taste experience. Their originality comes from the infinite combination of ingredients and techniques, offering a multitude of unique textures, flavors, and aromas according to traditions and regions worldwide.