Obtained with the meat of Razza Bovina Romagnola bred on the Apennines, this animal was once widespread throughout the north-east of Italy.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
Obtained with the meat of Razza Bovina Romagnola bred on the Apennines, this animal was once widespread throughout the north-east of Italy. In the 1950s, the bred leaders were about half a million. Today the number is drastically reduced due to the crisis of extensive breeding. The Romagna breed is clearly recognizable by the grey coat tending to white with grey shades in different parts of the mantle. This type of breed develops robust limbs and a remarkable muscle tone. It is considered a very resistant cattle, fits well to difficult soils and that is why it is a great grazing animal.
Today the few remaining leaders are presided over by poor hill farmers. The meat of Razza Bovina Romagnola has a balanced and decisive taste, which in our ragù is enhanced by the tomato of Emilia Romagna and the sea salt of Cervia.
Our Bovina Romagnola Meat Ragù is ideal for preparing a soft polenta. A almost finished cooking of the polenta heat a jar of Ragù in Bagnomaria. Serve the polenta accompanied by Ragù and a abundant sprinkling of Parmigiano-Reggiano cheese.
Ingredients:
Bovina meat of breed “bovina Romagnola” 44.2%, tomato sauce, pork bacon, extra virgin olive oil, golden onion of Medicine, carrots, celery, double tomato paste, Cervia sea salt.
Specific References
No customer reviews for the moment.
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 Pelati PomoBio come exclusively from organic crops of South Italy
A delicate sauce in which the balance between rabbit meat and porcini offers a truly delicious combination.
Ingredients:
rabbit meat 70%, porcini mushrooms 14% (Boletus edulis and its group), adult bovine meat 10%, double tomato concentrate, extra virgin olive oil, tomato pulp, wine, vegetables (crown, carrot, celery), salt, garlic, pepper, parsley.
Once open store in the fridge at +4°C and consume within 3-4 days.
No preservatives
Sugo features:
simple taste, light and brilliant taste.
Suggested pasta:
Cutting
Wine characteristics for perfect match:
red still and dry.
Recommended wines:
A sauce characterized by the unmistakable scent of porcini mushrooms and the strong taste of the highest quality bovine ragù, all enriched by a selection of mushrooms and vegetables.
The pesto alla genovese 190g di Artigiana Amadori is a variant to the original recipe of Pesto Genovese.
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 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.
The Black Sugo of Seppia "Le Meraviglie" is the easy, fast and tasty answer to your dinners.
We select the best ingredients and cook them slowly to bring on your tables taste, simplicity and tradition
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The best ingredients enclosed in a pot to have always ready a ragout of game loved by many but difficult to cook.
The taste of Bolognese ragù is the result of a slow cooking that gives a decided and unique taste.
The walnut sauce is typical of the Genoese culinary tradition based on nuts, Parmigiano Reggiano D.O.P. and garlic.
The Black Sugo of Seppia "Le Meraviglie" is the easy, fast and tasty answer to your dinners.
In winter, the ragù di capriolo is synonymous with quality to garnish your dishes in the best way.
The garlic-free pesto 190g is a version of the Pesto in sunflower oil, more delicate, as devoid of garlic.