Our Recipes
Roe Venison Sauce
The roe Venison Sauce is made from a classic recipe where the choicest meat (leg and shoulder) is roughly minced (as if by hand). Ideal product for long and short egg pasta, crostoni, tarts and polenta.
Gluten-free product
Profumata with truffle
Cream with a thousand uses with a pleasant, lingering truffle aroma. Can be used both hot and cold for tarts, bruschettas, sandwiches, pizzas, etc. Can be mixed with soft cheeses or mayonnaise to fill choux pastry balls, cannolini, vol-au-vents etc. If lengthened with cream or melted cheese or a drop of milk, ideal for pasta dishes using egg or semolina pasta and rice. Excellent dressing for potato gnocchi or truffle lasagne: make 5 layers with strips of egg pasta, béchamel and diluted truffle cream, cubes of ham and slices of fontina. When you have made the 5 layers, put it in the oven to bake for around 30 minutes at 180°C. Can be used as a sauce on cutlets, fillets, to add flavour to mixed minced meat in order to make aromatic meatballs or fillings for roast meat, or to spread on meat to create stuffed roasts. It is a very versatile sauce that tickles the imagination, so you'll try it in lots of different ways. A sauce with a delicate mix of fragrances and flavours, exclusive to our company, at a very competitive price.
Gluten-free product
Tripe
Tripe it is a product ready to heat up and serve with a sprinkling of grated parmesan or accompanied by polenta or chunks of boiled potatoes. As well as for a main course, we can also use it with a vegetable minestrone, or for preparing soup or risotto. To make a stew, add a bit of tomato.
