The perfect collection of Pasta and Sauce. Make sure you’re there when the meals are made, all 3 of them…
Ragu di Cinghiale – Wild boar ragu made with only Tuscan wild boar. Slowly cooked with tomato, red wine, Italian herbs & juniper. Contains a minimum of 51% wild boar meat. We’ve chosen here to twin 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.
Sugo alla Vongole – Made with tomatoes, Clams, white wine & with a little kick of Calabrian chilli. Paired here, naturally, with our Spaghetti al Nero di Seppia for a real taste of the Italian coastline. Don’t add cheese here, but consider a drizzle of our Olio al Limone for extra zing or Olio al Peperoncino for extra Calabrian heat.
And Finally
Pesto alle Genovese – The classic basil pesto, made with young basil leaves, pines nuts, extra virgin oil & Grana Padano cheese. Paired with its natural partner Trofie – a traditional, hand rolled, short pasta from Liguria. Add green beans and cubed boiled potatoes for a taste of Liguria
Wrapped and ribboned in one of our luxurious gift boxes.
