Sauces & Ragout

Perfect with croutons.

Perfect with croutons.

Caccia e Corte, discover our Roe-Deer Ragout. Excellent with all types of pasta.

Caccia e Corte, discover our Deer Ragout .Excellent with all types of pasta.
 

Caccia e Corte, our Wild Boar Ragout.The wild boar (Sus-scrofa or suíno selvatíco) is an animal that has always been known and hunted in Tuscany. There is also evidence of a "Fiesolan stele" of 2500 years ago, where two men armed with spears against a boar can be seen. From the use of these meats, to make it an exceptional seasoning for pasta, the step was short. Excellent with all types of pasta, fresh or dried.
 

Caccia e Corte, Pheasant Ragout. The pheasant (Phasianus colchius) which was imported from the East by the Romans found a very favorable terrain in Tuscany. Here it easily reproduced in the undergrowth or in the brow of the fields, and today it nourished and feeds on the numerous anarchic seeds and berries that are abundant rooted in our lands. Excellent to accompany with penne, tagliatelle and farfalle pasta.

Caccia e Corte, Hare Ragout. This little animal (Lepuse europaeus) has always roamed in the Tuscan countryside, and has been a welcome food for those who managed to capture it. In the fresco of the "Cavalcade of the Magi" which Benozzo Gozzoli painted in the Medici-Riccardi palace in Florence, one sees, at the exit of a wood, a falcon with a hare in its claws, an amazon, and in front of her a knight . Gozzoli said that when the knight tried to capture the hare, he pushed it out of the woods, where the falcon of the beautiful Amazon had seized her. The result was a quiet discussion about who the prey was, a discussion that was resolved when the lady invited the knight to go to her castle where they would taste the coveted animal together.Excellent with all types of pasta. Try it with saffron linguine pasta!
 

Tuscan Crouton is the real masterpiece, made as the grandmothers taught us: delicate, spreadable, and appetizing, simply sublime. Try it with bread or polenta croutons.

"Cinta Senese DOP" croutons. The meat of this pork which is called "di cinta" (cinta = belt) owes its name to the white fur belt on the back that surrounds its body, which is dark for the remaining part. Already in 1300, it is present in Tuscany, as evidenced by a painting by Lorenzetti. In the painting “Allegory of good government" in the Palazzo Comunale of Siena. The particular aroma of its meat is due to the disciplinary for which it is bred in the wild. The meat of our traditions, simply unique. It is sold with the numbered label of the Consorzio della Cinta Senese. Try it with bread or polenta croutons.