Prices shown in Maldivian Rufiyaa, per pack size. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Puttanesca in the 280g jar — tomato with olives and capers, the sharpest and saltiest sauce of the four. Served with spaghetti, and used as the strong option on a menu carrying a plain tomato alongside it.
View SpecificationsRidged penne in the 500g pack. The ridges and the hollow are what hold a thick sauce, which is why penne is the shape reached for with arrabbiata and with baked dishes.
View SpecificationsPerline in the 500g pack — one of the small soup cuts, cooked in the broth rather than drained. Used in minestrone and in the light soups a kitchen sends out before a main.
View SpecificationsRigatoni in the 500g pack — a wide ridged tube, heavier than penne and cut straight rather than on the angle. The shape for baked pasta, where it holds its wall instead of collapsing.
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American-style barbecue sauce with garlic through it, which pushes it towards burgers and grilled chicken rather than the ribs the plain smokey bottle suits.
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The hot barbecue sauce — the one in the group carrying real chilli heat, for a menu that wants a spicy option without moving to a different sauce entirely.
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The standard barbecue sauce — the baseline of the Remia barbecue group, used as a glaze during cooking and as a sauce on the plate afterwards.
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A ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
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