Box degustazione

Bòno tasting box for Vane, trio of ragù and sauce

Three different ways to dress the same pasta

The illustration of the Bòno box for Vane, with the drawn portrait on the lid

Colorragù
Pack size3 jars

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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

Three jars for a first course: classic ragu, wild boar ragu, and aglione sauce. These are the three most different things you can put on pasta — Sunday lunch, game meat, and a meatless sauce — and they all fit in the same box.

All of the company's tasting boxes are named after a family member. This is Vane's, and it's the pasta course box.

In the kitchen

How long it takes, and what goes on top.

Goes well with Pappardelle, tagliatelle, pici. Three dinners, without repeating.

The kitchen

What is inside, and how it is made.

Ingredients: Classic ragu, wild boar ragu, "aglione" garlic sauce — Ricette di Famiglia, no added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.

The semolina

Contenuto	Classic ragù · Wild boar ragù · Sugo all'aglione

On the same stall

Two ways to look: the same line, or the same color.

Box degustazioneragù

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI