Ricette di Famiglia

Wild boar ragu, 180 g

The sauce clinging to the pasta

The jar of Ragù di cinghiale with the grey label, on the crocheted doily

Colorragù
Pack size180g

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

In short

Wild boar is a meat that needs taming: it cooks for hours and in return gives a dark, thick sauce that clings to the pasta instead of sinking to the bottom of the plate. Here it is slow-cooked with tomatoes and fresh herbs, according to our family recipe.

One hundred eighty grams are enough for two servings, and this is the size in which the company sells its entire line of ragùs: just enough for one meal, with no leftovers to put back in the fridge. No added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Pappardelle, tagliatelle, lasagna. And polenta, which is the oldest way to eat it.

The kitchen

What is inside, and how it is made.

Ingredients: Selected wild boar meat, tomato, fresh herbs and vegetables. No added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.
Packaging: Glass jar with metallic cap.

The semolina

Gluten free	declared by the company

On the same stall

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

Ricette di Famigliaragù

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