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.
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 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 choice to combine two different meat cuts was made to enhance the characteristics of both species. In common they have the characteristic of being protected by the relative consortia due to the continuous decrease of specimens. To date, projects aimed at enhancing this animal and its protection are under way. In common they also have the breeding area: In fact, the Vacca Bianca is characteristic of the territory of the province of Modena, while the Razza Romagnola to date is bred in a wider territory, especially in the provinces of Ravenna, Forlì, Bologna, Modena.
To enhance the taste of the already delicious meat, we add to our ragù the tomato of Emilia Romagna and the sea salt of Cervia.
Our White Modenese and Mora Romagnola meat boy is ideal for accompanying fresh tagliatelle. In this case, prepare or buy fresh egg pasta. Bake the noodles leaving them to the tooth and in the meantime warm the ragù in a sufficiently capacious pan.A cook pasta, pour it in the pan and skip it quickly. Serve it with a plentiful dust of Parmigiano Reggian
Ingredients:
Pasta with tomato, beef and veal “ Modenese white” 30.9%, pork of the race “mora romagnola” 15.5%, extra virgin olive oil, double tomato paste, carrots, golden onion of Medicine, celery, raw ham (salt meat, salt), Cervia sea salt.
Specific References
No customer reviews for the moment.
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 garlic-free pesto 190g is a version of the Pesto in sunflower oil, more delicate, as devoid of garlic.
We select the best ingredients and cook them slowly to bring on your tables taste, simplicity and tradition
The Black Sugo of Seppia "Le Meraviglie" is the easy, fast and tasty answer to your dinners.
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.
First quality meat and artisan recipes. This is the secret of the hunting products we offer.
The pesto alla genovese 190g di Artigiana Amadori is a variant to the original recipe of Pesto Genovese.
The walnut sauce is typical of the Genoese culinary tradition based on nuts, Parmigiano Reggiano D.O.P. and garlic.
In winter, the ragù di capriolo is synonymous with quality to garnish your dishes in the best way.
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.
The best ingredients enclosed in a pot to have always ready a ragout of game loved by many but difficult to cook.
The Pelati PomoBio come exclusively from organic crops of South Italy
A fragrant and decided sauce characterized by one of the most spectacular connubs of Italian cuisine: speck and porcini.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.