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.
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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.
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