Tasting boxes

Bòno tasting box for Vane, trio of ragù and sauce

Three different ways to dress the same pasta

The illustration of the Bòno box for Vane, with the drawn portrait on the lid

Colourragù
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

Three jars for a first course: classic ragu, wild boar ragu, and aglione sauce. These are the three most different things you can put on pasta — Sunday lunch, game meat, and a meatless sauce — and they all fit in the same box.

All of the company's tasting boxes are named after a family member. This is Vane's, and it's the pasta course box.

In the kitchen

How long it takes, and what goes on top.

Goes well with Pappardelle, tagliatelle, pici. Three dinners, without repeating.

The kitchen

What is inside, and how it is made.

Ingredients: Classic ragu, wild boar ragu, "aglione" garlic sauce — Ricette di Famiglia, no added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.

The semolina

Contenuto	Classic ragù · Wild boar ragù · Sugo all'aglione

On the same stall

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

Tasting boxesragù

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