Ricette di Famiglia

Chianti-style chicken ragout, 180g

Ragù with lemon zest

The jar of Ragù chiantigiano with the light blue 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

It's called "chiantigiano" because at the end of the 19th century it was made with the black rooster from Chianti. Today, the company prepares it with selected chicken meat and keeps the rest of the recipe as it was, including the lemon zest: that's what gives the sauce the note that distinguishes it from all the other ragù on the shelf.

One hundred and eighty grams, like the other jars in the line, but the sauce is lighter and less dense: white meat cannot withstand the very long cooking time of wild boar, and in fact, it isn't given that. No added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Tagliatelle, fresh pasta, risottos. Where a red meat ragu would overpower everything.

The kitchen

What is inside, and how it is made.

Ingredients: Selected chicken meat, lemon zest. No added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.
Packaging: Glass jar with metal cap.

The semolina

Gluten free	stated 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