Ricette di Famiglia

Mutton ragù, 180 g

The dish from Campi Bisenzio, cooked in Campi Bisenzio

The jar of Ragù di pecora with the pink 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

Mutton ragu is the signature dish of Campi Bisenzio, and this company is located in Campi Bisenzio: the recipe was already being cooked in the late 19th century in the shop across from where their kitchen is today. Mutton, aromatics, tomato, and a very long cooking time, which is the only way to treat that meat.

It is the most expensive jar in the entire line of ragus, eight euros and eighty cents compared to the six euros and sixty cents of the others, and the reason lies entirely in the hours of cooking. One hundred and eighty grams. No added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Pappardelle, tagliatelle, fresh pasta, polenta. This is a sauce for a set table, not a quick dinner.

The kitchen

What is inside, and how it is made.

Ingredients: Mutton, vegetables, tomato. No added preservatives.
Origin: Produced by the company in Campi Bisenzio (Florence) — Italy.
Packaging: Glass jar with metallic cap.

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