In winter, the ragù di capriolo is synonymous with quality to garnish your dishes in the best way.
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Seasoning made with meat selected in the territory of Emilia Romagna, cooked with tomato of our area, with the addition of sea salt of Cervia and 100% Italian extra virgin olive oil. In winter, the ragù di capriolo is synonymous with quality to garnish your dishes in the best way. The careful selection of raw materials allows to obtain a product preserved with excellent taste. In particular, we pay attention to the selection of game meat using cuts with excellent nutritional characteristics.
The breeding in the wild allows to have a meat rich in iron and much less fat and calories. Great attention also in the choice of other ingredients. In a short time you can serve a dish of great quality. Craft recipes and excellent raw materials to bring to the table.
Cook the egg pasta while keeping it to the tooth, meanwhile intiepidire una vasetto di ragù di capriolo in una pan capiente. A finished cooking of the pasta, pour it in the pan and heat it quickly. Also excellent for seasoning potato dumplings or ravioli filled with potatoes. Finally, to bring in the table a different taste from the usual, propose it together with the tiles of the Amerigo Dispense. Heat them and stuff them with the Ragù di Capriolo previously intiepidito, will surely be appreciated.
Ingredients:
Carne di capriolo 52.6%, tomato sauce, pork bacon, red wine, celery, carrots, extra virgin olive oil, golden onion of Medicine, Cervia sea salt, garlic, black pepper, rosemary, mint.
Specific References
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Ingredients:
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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.
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