Our Ragù dei Nonni (Grandparents’ Meat Sauce) is made with mixed beef and pork, red onion, parsley, celery, carrots, tomato sauce and obviously EVO oil. Its preparation is a ritual handed down from one generation to another: the stuffing, the cutting and browning of the meat, the bouquet of herbs and, most of all, time … You cannot be in a hurry when preparing our Ragù dei Nonni!

This Ragù di Cinghiale (Boar meat sauce) is entirely made from Tuscan wild boar meat, celery, carrots, onions and obviously cloves, juniper berries, herbs and red wine. In Tuscany, wild boar sauce is a real cult. From marinating to cooking everyone has their own personal recipe, ours is delicious, buy it up!

Peposo is prepared using muscle, red onion, red wine, herbs and, obviously, pepper. Peposo is a historical Tuscan dish, created by the kiln workers who used to prepare this dish in the oven, in an earthen pot, during the baking of terracotta products. An explosion of flavours and softness captures everyone who tastes it.