Description
Tuscan ragù made with Chianina beef.
At least 50% of the sauce is beef from the Chianina breed, certified as Vitellone Bianco dell’Appennino Centrale IGP, cooked with pork, tomato pulp and concentrate, olive oil, white and red wine, onion, celery, carrot, paprika, garlic and white pepper. Gluten free and without preservatives, as the producer declares.
For restaurants and chefs. A meat ragù for the Tuscan classics: pappardelle, tagliatelle, a lasagne or a bowl of polenta. Heat it gently and finish the pasta in the pan with a little cooking water. The Chianina IGP name gives the menu a specific line that diners recognise.
For specialty and Italian stores. Chianina is one of the best known Italian cattle breeds, and the IGP certification on the beef is a strong argument at the counter. The ragù suits customers who want a ready Sunday sauce of high quality, and it pairs with egg pasta and a Tuscan red wine for a gift. It is priced above a standard meat sauce, which the IGP beef explains.
Specs: 200 g, case of 12, shelf life 12 months, gluten free, no preservatives, Toscana (Italy).
Nutrition per 100 g: 164 kcal, fat 11.2 g (saturated 1.9 g), carbohydrates 7 g (sugars 4 g), protein 8.8 g, salt 2 g.
Unopened, store at room temperature; once opened, keep refrigerated at 0-4 °C and use within 5 days.
Allergens: sulphites, celery.
