From the typical Laziale tradition, Amatriciana (matriciana in Roman dialect) is a sauce for pasta composed of cheeks in olive oil and sparkling wine with dry white wine, tomato and a pinch of salt.
The taste of Bolognese ragù is the result of a slow cooking that gives a decided and unique taste.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
The tradition of Cacio and Pepe has been part of Roman culture for centuries, and has become a recognized symbol of pride and pride for the region and for Italy itself.
The best ingredients enclosed in a pot to have always ready a ragout of game loved by many but difficult to cook.
For our Carbonara, prepared on the basis of the traditional recipe, quality raw materials are used to bring on the table of every day quality and taste.
Obtained with the meat of Razza Bovina Romagnola bred on the Apennines, this animal was once widespread throughout the north-east of Italy.
We select the best ingredients and cook them slowly to bring on your tables taste, simplicity and tradition
Obtained with the fine meats of Vacca Bianca Modenese and Razza Suina Romagnola, the ragù that we offer contains the best meats and ingredients of the first choice, to bring on your tables great quality.
First quality meat and artisan recipes. This is the secret of the hunting products we offer.
In winter, the ragù di capriolo is synonymous with quality to garnish your dishes in the best way.
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.