Box degustazione

Bòno tasting box for Vero, trio of special ragùs

The three ragùs you won't find anywhere else

The illustration of the Bòno box for Vero, 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

The three ragù that the company makes differently from everyone else: orange and sage duck, Chianti-style chicken with lemon zest, and mutton – the dish from Campi Bisenzio. It's the most expensive box in the series because it contains the most expensive jar in the catalog.

These are three ragùs made from three different meats, and none of them are alike: one fragrant with citrus, one light and lemony, and one cooked for a very long time. Slow-cooked, selected ingredients, with no added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Fresh pasta, pappardelle, egg tagliatelle. Three Sundays.

The kitchen

What is inside, and how it is made.

Ingredients: Duck ragu, Chianti-style chicken ragu, mutton ragu — Ricette di Famiglia, no added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.

The semolina

Contents	Duck ragù · Chianti-style chicken ragù · Mutton ragù

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