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Compared to other common grains, Etruscan wheat contains from 20 to 40%...
INGREDIENTS: Sunflower oil, 26% ricotta, tomato paste, tomato pulp,...
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
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Artisan ragù prepared with first choice meat.
Jar of venison-based pasta sauce.
NO GMO
Reference: Bot9
Brand: Bernardini Gastone
Roebuck ragù2 sizes
In Stock
Reference: Bot5
Brand: Bernardini Gastone
Wild Boar Ragout Various Formats Weight approx. 300 g
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Reference: Bot10
Brand: Bernardini Gastone
Hare Ragout Various formats
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Reference: Bot11
Brand: Bernardini Gastone
Chianina meat ragù2 sizes
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Reference: QUI17
Brand: Nonna Argia
Florentine trippa is a typical Florentine "poor" second course, eaten since ancient times throughout Tuscany and still very much appreciated today. A dish with a simple and decisive flavor, very quick to prepare, the best time to taste it is in winter. You can buy this product with the Food Box Lume di Candela Deluxe => DISCOVER
Reference: PIE74
Ingredients: artichokes, peppercorns, bay leaves, wine vinegar, oil and salt.
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