Ricette di Famiglia

Classic meat ragu, 180g

The oldest recipe in the house

The jar of Ragù di carne classico with the fabric band on the lid, on a 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

Selected meat, Tuscan tomato, fresh herbs and a slow cooking: the classic ragu has no other ingredients and doesn't need them. It is the oldest recipe of the house — the company traces it back to Grandma Mary's grandfather's shop, at the end of the 19th century — and it is the one that sells itself at the counter without needing explanation.

One hundred eighty grams, which is the measure of a plate of pappardelle for two. It heats up in a pan in the time it takes for water to boil. There are no added preservatives in the jar: what holds the sauce together is the long cooking, and for this reason, once opened, it should be treated as a fresh product.

In the kitchen

How long it takes, and what goes on top.

Goes well with Pappardelle and tagliatelle, lasagna, gnocchi, polenta. And any pasta dish, when you don't feel like thinking about it.

The kitchen

What is inside, and how it is made.

Ingredients: Selected meat, Tuscan tomato, fresh herbs. No added preservatives.
Origin: Produced by the company in Campi Bisenzio (Florence) — Italy.
Packaging: Glass jar with metal cap.

The semolina

Senza glutine	declared by the producer

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