Collezione di Carne Meat Sauce and Pasta Collection

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Regular price
£39.95
A Delectable Collection of our Meat Sauces from Tuscany with some Perfect Pasta Matches Ragu di Cinghiale - Wild boar...

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A Delectable Collection of our Meat Sauces from Tuscany with some Perfect Pasta Matches

Ragu di Cinghiale - Wild boar ragu made with Tuscan wild boar, slowly cooked with tomato, red wine, Italian herbs & juniper. Contains a minimum of 51% wild boar meat. We've chosen to twin this with our Trottole al Bronzo pasta, where the pasta captures the sauce in every coil. Finish with a glug of our Coratina Extra Virgin Olive Oil and a big helping of Parmiggiano Reggiano.

Ragu di Chianina - A rich, lean beef ragu with 50% meat content. Chianina is a native breed of cow typical of Tuscany with IGP status as used in the famous Florentine steak. Paired here with our Lumaconi Giganti. Meaning "large snails" these large open shells are coloured with all natural ingredients and are the perfect carrier for any of our meat sauces. Excellent for pasta al Forno.

Ragu di Carne - Slow cooked, Tuscan meat ragu made with coarsely ground and locally reared beef & pork with the addition of chicken livers as per our producers Nonna's recipe. Goes well with Penne Regine and a healthy grating of Parmesan.

And Finally...

Sugo all'Amatriciana - From the ancient Roman recipe. A slow cooked sauce of sautéed pancetta, tomatoes and onion. Paired, as per Roman tradition, with our Bucatini al Bronzo - thick spaghetti with a hole. Generously grate over some Pecorino Romano and warn Dad to be careful with those big twirls of pasta, this meal can get messy... in a good way...

A Lovingly-Packed Gift Set

Packed with love in one of our FSC approved Gift Hamper boxes. Our hamper boxes now come packed in a fully recyclable outer box.

Tuscany

Tuscany (Toscana in Italian) is a central region of Italy known for its beautiful scenery, dedication to the arts, architecture and being the birthplace of the Renaissance. It is a hilly – and in places mountainous – region, but the plains of the Arno river produce an abundance of grains, olives and wheat.

Truffles from Tuscany are regarded as some of the best in the world for their distinctive pungent smell and taste. They used to be sniffed out by trained pigs (known as ‘truffle hogs’) but they were banned in the 1980’s because of their tendency to damage the delicate truffles in their enthusiasm.

Tuscans are particularly keen on their bread, and many a meal starts with a simple bruschetta (known as fettunta in Florence): a freshly toasted slice of Tuscan bread, rubbed with garlic, drizzled with a green olive oil and sparingly sprinkled with salt. Any leftover bread is put to good use, such as in panzanella, a bread and tomato summer salad, or ribolita, a bread soup usually made by reheating old minestrone and adding stale bread (the name means ‘boiled twice’).

Last but by no means least, Tuscany grows very some good grapes. It is home to some of the world’s greatest wine regions: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano amongst others. It is also known for the dessert wine Vin Santo.