{"title":"Ursini \/ Italian Sauces from Abruzzo","description":"\u003ch3 data-start=\"677\" data-end=\"724\"\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/488221232_1103101998499096_8036044862793741386_n.jpg?v=1760649699\"\u003eWhere Abruzzo’s Landscape Finds Its Voice\u003c\/h3\u003e\n\u003ch2 data-start=\"731\" data-end=\"764\"\u003eBetween Mountain and Sea\u003c\/h2\u003e\n\u003cp data-start=\"766\" data-end=\"1206\"\u003eIf you drive the winding road between the \u003cstrong data-start=\"808\" data-end=\"829\"\u003eMaiella mountains\u003c\/strong\u003e and the Adriatic coast, you pass through a belt of olive trees so old they look like sculpture.\u003cbr data-start=\"925\" data-end=\"928\"\u003eTheir trunks twist in the wind, their roots clutch the red soil of \u003cstrong data-start=\"995\" data-end=\"1011\"\u003eGuardiagrele\u003c\/strong\u003e, and their leaves shimmer silver against the light.\u003cbr data-start=\"1063\" data-end=\"1066\"\u003eThis is the home of \u003cstrong data-start=\"1086\" data-end=\"1096\"\u003eUrsini\u003c\/strong\u003e, a family of olive growers who turned the landscape of Abruzzo into a kitchen — not an empire, but a craft.\u003c\/p\u003e\n\u003cp data-start=\"1208\" data-end=\"1510\"\u003eTo outsiders, Ursini might look like a company that makes oils, sauces and olives.\u003cbr data-start=\"1290\" data-end=\"1293\"\u003eBut to those who’ve stood in their workshop and smelled the first press of Gentile di Chieti olives or the roasting of peppers from Altino, it’s clear that what they really produce is \u003cem data-start=\"1477\" data-end=\"1507\"\u003eflavour translated into form\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2 data-start=\"1517\" data-end=\"1544\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/485269127_1090529583089671_1384885742812838981_n.jpg?v=1760649698\" alt=\"\"\u003eRoots in the Olive\u003c\/h2\u003e\n\u003cp data-start=\"1546\" data-end=\"1911\"\u003eFor the Ursini family, everything began with the \u003cstrong data-start=\"1595\" data-end=\"1609\"\u003eolive tree\u003c\/strong\u003e.\u003cbr data-start=\"1610\" data-end=\"1613\"\u003eLong before jars and labels, there was only the \u003cstrong data-start=\"1661\" data-end=\"1673\"\u003efrantoio\u003c\/strong\u003e — the oil mill — and the rhythm of the harvest.\u003cbr data-start=\"1721\" data-end=\"1724\"\u003eFamilies in the Chieti hills would bring baskets of their own olives to be pressed, and the Ursini millers were known for precision: cool temperatures, quick pressing, clean extraction.\u003c\/p\u003e\n\u003cp data-start=\"1913\" data-end=\"2211\"\u003eThe varieties were all local — \u003cem data-start=\"1944\" data-end=\"1989\"\u003eGentile di Chieti, Leccino, Intosso, Dritta\u003c\/em\u003e — and the oil that came from them was strong yet elegant, with scents of artichoke, almond and cut grass.\u003cbr data-start=\"2095\" data-end=\"2098\"\u003eThis oil wasn’t made to be shown off; it was made to cook with, to dip bread into, to light the winter kitchen.\u003c\/p\u003e\n\u003cp data-start=\"2213\" data-end=\"2458\"\u003eWhen \u003cstrong data-start=\"2218\" data-end=\"2234\"\u003eLuigi Ursini\u003c\/strong\u003e, the founder, took over the mill in the 1990s, he carried that same respect for oil but added something new: curiosity.\u003cbr data-start=\"2354\" data-end=\"2357\"\u003eHe began to ask what would happen if the olive oil wasn’t the end of the recipe, but the beginning.\u003c\/p\u003e\n\u003ch2 data-start=\"1517\" data-end=\"1544\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/488184948_1102581795217783_1856750649203862505_n.jpg?v=1760649697\"\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"2465\" data-end=\"2493\"\u003eFrom Oil to Kitchen\u003c\/h2\u003e\n\u003cp data-start=\"2495\" data-end=\"2779\"\u003eThat question changed everything.\u003cbr data-start=\"2528\" data-end=\"2531\"\u003eLuigi started experimenting with what he called \u003cem data-start=\"2579\" data-end=\"2600\"\u003econdimenti d’autore\u003c\/em\u003e — condiments crafted like dishes.\u003cbr data-start=\"2634\" data-end=\"2637\"\u003eHe blended roasted vegetables, herbs, and olives with his freshly pressed oil, not to mask the oil’s flavour, but to express it differently.\u003c\/p\u003e\n\u003cp data-start=\"2781\" data-end=\"3238\"\u003eThe result was not industrial paste, but a new category of Italian pantry: \u003cstrong data-start=\"2856\" data-end=\"2895\"\u003esmall-batch, kitchen-crafted sauces\u003c\/strong\u003e that spoke of territory.\u003cbr data-start=\"2920\" data-end=\"2923\"\u003eHe built a kitchen inside the mill, hired cooks instead of technicians, and treated each jar as a living recipe.\u003cbr data-start=\"3035\" data-end=\"3038\"\u003eFrom this came \u003cstrong data-start=\"3053\" data-end=\"3074\"\u003ecreme di carciofi\u003c\/strong\u003e, \u003cstrong data-start=\"3076\" data-end=\"3095\"\u003epesti di rucola\u003c\/strong\u003e, \u003cstrong data-start=\"3097\" data-end=\"3133\"\u003esughi al pomodoro pera d’Abruzzo\u003c\/strong\u003e, and \u003cstrong data-start=\"3139\" data-end=\"3175\"\u003ecreme allo zafferano dell’Aquila\u003c\/strong\u003e — not inventions, but evolutions of old household preserves.\u003c\/p\u003e\n\u003cp data-start=\"3240\" data-end=\"3301\"\u003eThe olive oil was still the heart, but now it had a chorus.\u003c\/p\u003e\n\u003ch2 data-start=\"3308\" data-end=\"3341\"\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/487743098_1100285302114099_1376013392445489969_n.jpg?v=1760649698\"\u003eA Kitchen, Not a Factory\u003c\/h2\u003e\n\u003cp data-start=\"3343\" data-end=\"3649\"\u003eStep into the Ursini production house today and you hear knives, not machinery.\u003cbr data-start=\"3422\" data-end=\"3425\"\u003eVegetables are roasted, grilled, blanched or left raw depending on their nature.\u003cbr data-start=\"3505\" data-end=\"3508\"\u003eGarlic is poached slowly in oil to tame its heat; basil is pulsed briefly so it stays green.\u003cbr data-start=\"3600\" data-end=\"3603\"\u003eNo starches, no preservatives, no shortcuts.\u003c\/p\u003e\n\u003cp data-start=\"3651\" data-end=\"3976\"\u003eEverything happens in rhythm with the seasons.\u003cbr data-start=\"3697\" data-end=\"3700\"\u003eWhen the \u003cstrong data-start=\"3709\" data-end=\"3737\"\u003epeperone dolce di Altino\u003c\/strong\u003e ripens in August, the air fills with its perfume.\u003cbr data-start=\"3787\" data-end=\"3790\"\u003eWhen artichokes arrive in spring, the workshop smells like a market morning.\u003cbr data-start=\"3866\" data-end=\"3869\"\u003eTomatoes come from the coastal plain near Francavilla al Mare — thick-skinned, sun-burnt, low in acidity.\u003c\/p\u003e\n\u003cp data-start=\"3978\" data-end=\"4164\"\u003eEach batch is adjusted by taste, not formula.\u003cbr data-start=\"4023\" data-end=\"4026\"\u003eIf the peppers are sweeter, less salt is used; if the artichokes are tender, less lemon.\u003cbr data-start=\"4114\" data-end=\"4117\"\u003eIt’s not standardisation — it’s conversation.\u003c\/p\u003e\n\u003ch2 data-start=\"4171\" data-end=\"4202\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/489029663_1107132781429351_7484156494436902812_n-1.jpg?v=1760649696\"\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"4171\" data-end=\"4202\"\u003eThe Catalogue of Ideas\u003c\/h2\u003e\n\u003cp data-start=\"4204\" data-end=\"4261\"\u003eUrsini’s catalogue feels like a map of Abruzzo in jars:\u003c\/p\u003e\n\u003cul data-start=\"4263\" data-end=\"5082\"\u003e\n\u003cli data-start=\"4263\" data-end=\"4456\"\u003e\n\u003cp data-start=\"4265\" data-end=\"4456\"\u003e\u003cstrong data-start=\"4265\" data-end=\"4280\"\u003eOlive Oils:\u003c\/strong\u003e single-variety extra virgins like \u003cem data-start=\"4315\" data-end=\"4334\"\u003eGentile di Chieti\u003c\/em\u003e (elegant and soft) or \u003cem data-start=\"4357\" data-end=\"4366\"\u003eIntosso\u003c\/em\u003e (bold, spicy), and blended oils like \u003cem data-start=\"4404\" data-end=\"4418\"\u003eOpera Mastra\u003c\/em\u003e, balanced with winemaker precision.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4457\" data-end=\"4611\"\u003e\n\u003cp data-start=\"4459\" data-end=\"4611\"\u003e\u003cstrong data-start=\"4459\" data-end=\"4470\"\u003eOlives:\u003c\/strong\u003e whole or pitted \u003cem data-start=\"4487\" data-end=\"4496\"\u003eLeccino\u003c\/em\u003e, \u003cem data-start=\"4498\" data-end=\"4507\"\u003eIntosso\u003c\/em\u003e and \u003cem data-start=\"4512\" data-end=\"4532\"\u003eBella di Cerignola\u003c\/em\u003e olives, cured in brine or oil, firm to the bite, rich in natural bitterness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4612\" data-end=\"4781\"\u003e\n\u003cp data-start=\"4614\" data-end=\"4781\"\u003e\u003cstrong data-start=\"4614\" data-end=\"4640\"\u003eSauces and Condiments:\u003c\/strong\u003e over sixty types, from classic \u003cem data-start=\"4672\" data-end=\"4690\"\u003eSugo al Pomodoro\u003c\/em\u003e to inventive \u003cem data-start=\"4704\" data-end=\"4734\"\u003eCrema di Zucchine e Mandorle\u003c\/em\u003e or \u003cem data-start=\"4738\" data-end=\"4778\"\u003eSalsa al Tartufo Nero di Roccascalegna\u003c\/em\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4782\" data-end=\"4909\"\u003e\n\u003cp data-start=\"4784\" data-end=\"4909\"\u003e\u003cstrong data-start=\"4784\" data-end=\"4815\"\u003ePesti and Vegetable Creams:\u003c\/strong\u003e spreads of roasted pepper, aubergine, courgette, or rocket, all emulsified with Ursini oil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4910\" data-end=\"5082\"\u003e\n\u003cp data-start=\"4912\" data-end=\"5082\"\u003e\u003cstrong data-start=\"4912\" data-end=\"4929\"\u003eGourmet Jars:\u003c\/strong\u003e \u003cem data-start=\"4930\" data-end=\"4964\"\u003eCrema allo Zafferano dell’Aquila\u003c\/em\u003e, \u003cem data-start=\"4966\" data-end=\"4991\"\u003eSalsa di Funghi Porcini\u003c\/em\u003e, \u003cem data-start=\"4993\" data-end=\"5023\"\u003eCrema di Carciofi e Mandorle\u003c\/em\u003e — refined, small-batch expressions of regional identity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5084\" data-end=\"5173\"\u003eEach line speaks the same dialect: pure ingredients, unhurried time, respect for craft.\u003c\/p\u003e\n\u003ch2 data-start=\"5180\" data-end=\"5210\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/489404958_1107132791429350_5130608455332270453_n.jpg?v=1760649696\"\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"5180\" data-end=\"5210\"\u003eAnchored in Territory\u003c\/h2\u003e\n\u003cp data-start=\"5212\" data-end=\"5537\"\u003eEverything Ursini does remains geographically coherent.\u003cbr data-start=\"5267\" data-end=\"5270\"\u003eTheir ingredients come from within Abruzzo’s triangle of \u003cstrong data-start=\"5327\" data-end=\"5370\"\u003eGuardiagrele–Lanciano–San Vito Chietino\u003c\/strong\u003e, a zone where the Adriatic meets the foothills.\u003cbr data-start=\"5418\" data-end=\"5421\"\u003eThe climate gives vegetables sweetness and concentration; the proximity allows processing within hours of harvest.\u003c\/p\u003e\n\u003cp data-start=\"5539\" data-end=\"5716\"\u003eThis proximity is what preserves freshness without chemicals.\u003cbr data-start=\"5600\" data-end=\"5603\"\u003eIt also means that every jar captures a trace of micro-climate — a reminder that food is landscape made edible.\u003c\/p\u003e\n\u003cp data-start=\"5718\" data-end=\"6051\"\u003eUrsini works with \u003cstrong data-start=\"5736\" data-end=\"5766\"\u003earound sixty small growers\u003c\/strong\u003e, each specialising in one or two crops.\u003cbr data-start=\"5806\" data-end=\"5809\"\u003eSome families have cultivated the same peppers or artichokes for decades.\u003cbr data-start=\"5882\" data-end=\"5885\"\u003eBy paying fair prices and guaranteeing annual purchases, Ursini keeps traditional varieties viable — a quiet act of agricultural conservation disguised as business.\u003c\/p\u003e\n\u003ch2 data-start=\"6058\" data-end=\"6104\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/Pestato-Tartufo-e-Funghi-Ursini-170g.png?v=1760649700\"\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"6058\" data-end=\"6104\"\u003eThe Role of Olive Oil in Preservation\u003c\/h2\u003e\n\u003cp data-start=\"6106\" data-end=\"6304\"\u003eItaly has preserved food in oil for millennia.\u003cbr data-start=\"6152\" data-end=\"6155\"\u003eRoman amphorae filled with olives and vegetables have been found along Abruzzo’s coast.\u003cbr data-start=\"6242\" data-end=\"6245\"\u003eUrsini continues that lineage, but with modern precision.\u003c\/p\u003e\n\u003cp data-start=\"6306\" data-end=\"6621\"\u003eOil acts as barrier and medium: it isolates vegetables from air, sealing freshness, while simultaneously carrying and amplifying their flavour.\u003cbr data-start=\"6449\" data-end=\"6452\"\u003eIn Ursini’s recipes, each sauce begins with the \u003cstrong data-start=\"6500\" data-end=\"6517\"\u003echoice of oil\u003c\/strong\u003e — mild \u003cem data-start=\"6525\" data-end=\"6534\"\u003eGentile\u003c\/em\u003e for subtle sauces, peppery \u003cem data-start=\"6562\" data-end=\"6570\"\u003eDritta\u003c\/em\u003e for bold ones, rounded \u003cem data-start=\"6594\" data-end=\"6603\"\u003eLeccino\u003c\/em\u003e for vegetables.\u003c\/p\u003e\n\u003cp data-start=\"6623\" data-end=\"6850\"\u003eUnlike many industrial brands, they don’t add oil at the end for gloss; they start with it, cook in it, and build the emulsion from within.\u003cbr data-start=\"6762\" data-end=\"6765\"\u003eThat’s why an Ursini sauce coats pasta naturally, without separating or greasiness.\u003c\/p\u003e\n\u003cp data-start=\"6852\" data-end=\"6902\"\u003eIt’s not design; it’s chemistry born from craft.\u003c\/p\u003e\n\u003ch2 data-start=\"6909\" data-end=\"6943\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/503857463_1153075956835033_8092802880701933018_n.jpg?v=1760649697\"\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"6909\" data-end=\"6943\"\u003eFrom the Jar to the Table\u003c\/h2\u003e\n\u003cp data-start=\"6945\" data-end=\"7100\"\u003eThere’s a rare honesty in how Ursini’s sauces behave once opened.\u003cbr data-start=\"7010\" data-end=\"7013\"\u003eThey don’t pretend to be homemade; they simply act as an extension of a good kitchen.\u003c\/p\u003e\n\u003cp data-start=\"7102\" data-end=\"7119\"\u003eA few examples:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"7122\" data-end=\"7237\"\u003e\n\u003cem data-start=\"7122\" data-end=\"7155\"\u003eSugo al Pomodoro Pera d’Abruzzo\u003c\/em\u003e — silky, balanced, with a natural sweetness that clings to pasta alla chitarra.\u003c\/li\u003e\n\u003cli data-start=\"7240\" data-end=\"7332\"\u003e\n\u003cem data-start=\"7240\" data-end=\"7275\"\u003eCrema di Peperone Dolce e Ricotta\u003c\/em\u003e — sweet and smoky, ideal with laganelle or bruschetta.\u003c\/li\u003e\n\u003cli data-start=\"7335\" data-end=\"7426\"\u003e\n\u003cem data-start=\"7335\" data-end=\"7352\"\u003ePesto di Rucola\u003c\/em\u003e — peppery and creamy at once, a green echo of Abruzzo’s mountain herbs.\u003c\/li\u003e\n\u003cli data-start=\"7429\" data-end=\"7532\"\u003e\n\u003cem data-start=\"7429\" data-end=\"7459\"\u003eCrema di Carciofi e Mandorle\u003c\/em\u003e — rich but delicate, perfect on warm focaccia or stirred through orzo.\u003c\/li\u003e\n\u003cli data-start=\"7535\" data-end=\"7638\"\u003e\n\u003cem data-start=\"7535\" data-end=\"7575\"\u003eSalsa al Tartufo Nero di Roccascalegna\u003c\/em\u003e — earthy, aromatic, an edible postcard of Abruzzo’s forests.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"7640\" data-end=\"7715\"\u003eEach one feels connected — a continuation of what the land wanted to say.\u003c\/p\u003e\n\u003ch2 data-start=\"7722\" data-end=\"7758\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/pestato-trabocco-fetta.png?v=1760649701\"\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"7722\" data-end=\"7758\"\u003eInnovation Without Betrayal\u003c\/h2\u003e\n\u003cp data-start=\"7760\" data-end=\"7950\"\u003eUrsini’s greatest achievement may be balance: staying rooted while modern.\u003cbr data-start=\"7834\" data-end=\"7837\"\u003eThey use stainless steel precision and food-science rigour, but only to protect the handmade nature of flavour.\u003c\/p\u003e\n\u003cp data-start=\"7952\" data-end=\"8321\"\u003eThey’ve introduced \u003cstrong data-start=\"7971\" data-end=\"7995\"\u003enitrogen-sealed jars\u003c\/strong\u003e to eliminate oxygen, \u003cstrong data-start=\"8017\" data-end=\"8051\"\u003etemperature-controlled storage\u003c\/strong\u003e to preserve chlorophyll, and \u003cstrong data-start=\"8081\" data-end=\"8105\"\u003etraceability systems\u003c\/strong\u003e that map every batch back to field and harvest.\u003cbr data-start=\"8153\" data-end=\"8156\"\u003eYet the guiding principle remains the same one you’d find in an Abruzzese grandmother’s kitchen: cook with respect, season with honesty, stop when it tastes right.\u003c\/p\u003e\n\u003cp data-start=\"8323\" data-end=\"8359\"\u003eInnovation serves memory, not ego.\u003c\/p\u003e\n\u003ch2\u003eFun Facts \u0026amp; Curiosities\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli data-start=\"9000\" data-end=\"9080\"\u003eUrsini produces more than \u003cstrong data-start=\"9026\" data-end=\"9050\"\u003e60 sauces and creams\u003c\/strong\u003e, all made in small batches.\u003c\/li\u003e\n\u003cli data-start=\"9083\" data-end=\"9173\"\u003eEach recipe begins with a specific \u003cstrong data-start=\"9118\" data-end=\"9140\"\u003eolive oil varietal\u003c\/strong\u003e chosen to match the vegetable.\u003c\/li\u003e\n\u003cli data-start=\"9176\" data-end=\"9306\"\u003eThe company’s first external collaboration was with a local painter, who designed labels inspired by Abruzzo’s seasonal colours.\u003c\/li\u003e\n\u003cli data-start=\"9309\" data-end=\"9438\"\u003eEvery year in October, during the new oil pressing, staff and local farmers hold a “taste council” to decide the year’s blends.\u003c\/li\u003e\n\u003cli data-start=\"9441\" data-end=\"9525\"\u003eThe \u003cstrong data-start=\"9445\" data-end=\"9477\"\u003eCrema di Carciofi e Mandorle\u003c\/strong\u003e remains their best-selling product worldwide.\u003c\/li\u003e\n\u003cli data-start=\"9528\" data-end=\"9647\"\u003eTheir R\u0026amp;D kitchen employs chefs, not chemists — the test for a finished sauce is always “Would you eat this at home?”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eReflection — Craft as Conversation\u003c\/h2\u003e\n\u003cp\u003eThere’s a humility to Ursini’s success that mirrors Abruzzo itself.\u003cbr data-start=\"9767\" data-end=\"9770\"\u003eThe region is often described as \u003cem data-start=\"9803\" data-end=\"9820\"\u003eforte e gentile\u003c\/em\u003e — strong and kind — and that’s exactly what you find in their jars: strength of flavour, gentleness of hand.\u003c\/p\u003e\n\u003cp\u003eTo call them a sauce producer would miss the point.\u003cbr data-start=\"9984\" data-end=\"9987\"\u003eUrsini is a translator — turning harvests into language, ingredients into dialogue.\u003cbr data-start=\"10070\" data-end=\"10073\"\u003eOlive oil, tomatoes, peppers, artichokes, saffron, truffle — each speaks with its own accent, but together they form a single story: of land, patience and balance.\u003c\/p\u003e\n\u003cp\u003eTheir work reminds us that Abruzzo’s cuisine has never been about showmanship.\u003cbr data-start=\"10318\" data-end=\"10321\"\u003eIt’s about proportion.\u003cbr data-start=\"10343\" data-end=\"10346\"\u003eEnough salt, enough time, enough care.\u003c\/p\u003e\n\u003cp\u003eOpen an Ursini jar and you taste that balance — the sun, the soil, and the quiet conviction that flavour, when treated kindly, can outlive fashion.\u003c\/p\u003e\n\u003ch3 data-start=\"677\" data-end=\"724\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/487880793_1103101981832431_3633007753086337156_n.jpg?v=1760649698\" alt=\"\"\u003e\u003c\/h3\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/collections\/DSC_5736-scaled.jpg?v=1760650165","url":"https:\/\/pastalove.co.uk\/collections\/ursini.oembed","provider":"PastaLoveUK","version":"1.0","type":"link"}