29,90 zł
A ragù rich in flavour, in particular juniper and bay leaves which give the dish truly intense notes. Deer meat 60% and strictly without preservatives.
In stock
Ingredients:
Deer meat 60%, adult bovine meat 10%, tomato pulp, double concentrated tomato paste, extra virgin olive oil, wine, vegetables (onion, carrot, celery), salt, garlic, pepper, juniper, laurel.
Gluten free
Preservative free
Wine pairing: Valpolicella Ripasso Superiore
Once opened keep in a +4°C refrigerator and use within 3-4 days.
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The wide egg tagliatelle are prepared with a pastry made with patience and care, according to the Emilian tradition. Porous at the right point, they hold the sauces and enhance their flavor.
A selection of the best Italian risotto recipes ready in few minutes, to ensure a wealthy and balanced product suitable for your family.
Recipe for 4 people
Put the content in a pot with 3-4 tablespoons of extra virgin oil and cook for one minute. Add one glass of white wine, let the wine evaporate then add water (1l). Cook for 15 minutes, stirring often. Season with butter and cheese (if desired).
100% carpaccio of Black Truffle in extra virgin olive oil, and nothing more. Perfect to accompany bruschette, pasta dishes or red meat, the limit is only the fantasy. Thin slices assure great opportunities and a stunning effect in the presentation of dishes. The olive oil itself gets from the truffle its unmistakable perfume and can be used to give to every food creation an exceptional groove. The black truffle is the cheapest among the varieties, and it grows during the summer time. Delicate but always characteristic in the smell, thanks to the protective action of the extra virgin olive oil the slices of black truffle can be available all during the year.
100% carpaccio of Bianchetto Truffle in extra virgin olive oil, and nothing more. From pizza to white meat, from tagliatelle to risotto, an ingredient that will be appreciated and remembered for its tasty contribution to every food preparation. Thin slices assure great opportunities and a stunning effect in the presentation of dishes. The olive oil itself gets from the truffle its unmistakable perfume and can be used to give to every food creation an exceptional groove. The bianchetto truffle is normally not bigger than a hazelnut, and it grows in the cold months until spring. Marked and broad in the taste, thanks to the protective action of the extra virgin olive oil the slices of bianchetto truffle can be available all during the year.