Tasting boxes

Lampredotto and green sauce kit

The sandwich from Florence, in two jars

The large jar of lampredotto and the small one of salsa verde, side by side on the doily

Colourlampredotto
Pack size1 lampredotto 500 g + 1 green sauce 180 g

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

In short

The half-kilo lampredotto and the jar of salsa verde, which are the two things you need to make a Florentine sandwich at home. Separately, they cost what they cost; here they come together because at the stand, you can't get one without the other.

You heat the lampredotto in its broth, fill the bread roll, add a spoonful of salsa verde, and dip the top half. There will be leftover sauce, and it works just as well with boiled meats and roasts.

In the kitchen

How long it takes, and what goes on top.

Goes well with First, the sandwich. Then, the green sauce on its own, with boiled meats, roasts, and warm bread.

The kitchen

What is inside, and how it is made.

Origin: Produced by the company in Campi Bisenzio (FI) — Italy.

The semolina

Contents	1 jar of lampredotto 500 g + 1 jar of salsa verde 180 g

On the same stall

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

Tasting boxeslampredotto

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