Ricette di Famiglia

Duck ragu with orange and sage, 180 g

Orange and sage on fatty meat

The jar of Ragù d'anatra with the light 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

Duck is fatty meat, and the fat alone can be overwhelming: here it is slow-cooked with tomato and fresh herbs, and then flavored with orange and sage. These two aromas cut through the richness and serve that purpose — not to mask the flavor, but to sustain it until the last forkful.

It is the least Tuscan ragù in the line and one that needs to be explained at the counter, because those looking for wild boar won't even consider it. The 180-gram jar costs seven euros and seventy cents. No added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Tagliatelle, pappardelle, egg pasta, risottos.

The kitchen

What is inside, and how it is made.

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

The semolina

Senza glutine	declared by the company

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