The product

Ragù di Cinghiale

Handmade ragu produced by Alessio Brusadin with wild boar meat
Sku:
93842
Country of origin: **
Italy, Friuli Venezia Giulia
Weight:
200 g
Minimum order:
1 piece
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** ATTENTION: the origin of the raw material may be different

Description
Ragu produced with 80% wild boar meat, without preservatives
Appearance
The texture is thick and homogeneous; the colour remind the typical dark colour of cooked game meat
Taste
Sweet and intese, with notes of spices and the typical sensatoins of game meats
Curiosity
All the ragu produced by Alessio Brusadin are completely hancrafted and without preservatives
Our selection
Alessio Brusadin's ragu are produced with the best raw materials: meats from animal feeded with natural fodders, often in the pasture or even in wild, processed according to tradition with slow cooking times to enhance aromas and flavors
Suggestions
We suggest to heat in a pan with some cookig water; try it to season long shape pasta like 'pappardelle' or 'tagliatelle'
Ingredients
Polpa di cinghiale (80%), carote, SEDANO, cipolla, VINO rosso (contiene SOLFITI), concentrato di pomodoro, olio di semi di girasole, aromi naturali, sale e pepe nero
Allergens in ingredients
Celery and products thereof, Sulphur dioxide and sulphites > 10 mg/kg o mg/L
Weight
200 g
Packaging
Glass jar
Storage Conditions (packaged products)
Conservare a temperatura ambiente, lontano da fonti di calore
Instructions for use
Portare a bollore prima di servire. Una volta aperto conservare in frigorifero e consumare entro 3 giorni
Country of origin of the primary ingredient
Italia
Nutrition Declaration
Valore energetico: 738 kJ / 176 kcal
Grassi: 9,8 g
di cui saturi: 2,38 g
Carboidrati: 3,19 g
di cui zuccheri: 1,74 g
Proteine: 15,5 g
Sale: 0,5 g
Valori riferiti a 100 g di prodotto
The producer

La Dispensa di Alessio Brusadin - Brugnera (PN) - Friuli Venezia Giulia

La Dispensa di Alessio Brusadin - Brugnera (PN) - Friuli Venezia Giulia

Selected because

La Dispensa (the pantry) is a project by Alessio Brusadin, a traveller chef from Friuli Venezia Giulia. After a long stay in London where he opened a chain of three restaurants and worked even in The Halkin Hotel with Gualtiero Marchesi, he returned to Italy where he opened the Restaurant Ritterhof with Vito Leone and started a collaboration with Fratelli Corrà. After his return, he had the idea to capture flavours and perfumes in jars: his chutneys are made with the best seasonal fruits and vegetables, brown sugar and apple vinegar, produced in a traditional way, without the addition of dyes, preservatives or gelling. Alessio's recipes are unique and original, and despite the chutneys are an oriental preparation, Alessio has created his recipes in order to embrace the European tastes and culture. Moreover, he realized them by keeping in mind a clear project od matching

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