Tasting boxes

Bòno tasting box for Ste, baby food, sun-dried tomatoes, and wild boar

Three jars, no half measures

The illustration of the Bòno box for Ste, with the drawn portrait on the lid
  • Coloursun-dried tomato
  • Pack size3 jars

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

In short

Pappa al pomodoro, sun-dried tomato cream, and wild boar ragù: three jars that all lean towards full flavor. This is the no-holds-barred box—a dish, a crostini spread, and the darkest ragù in the line.

The recipes are cooked in the Campi Bisenzio laboratory, with selected ingredients and no added preservatives. Inside, there's a whole dinner, from appetizer to first course.

In the kitchen

How long it takes, and what goes on top.

Goes well with The croutons for the cream, the pasta for the ragout, the spoon for the baby food.

The kitchen

What is inside, and how it is made.

Ingredients
Pappa al pomodoro, sun-dried tomato cream, wild boar ragù — Ricette di Famiglia, no added preservatives.
Origin
Produced by the company in Campi Bisenzio (FI) - Italy.

The semolina

Contents Pappa al pomodoro · Sun-dried tomato cream · Wild boar ragù
The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

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