From the award winning Caccia e Corte range of premium Tuscan game sauces.
This special duck ragu is based on an ancient recipe recreated by chefs Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena. It is produced in limited quantities using the very finest and freshest ingredients.
The ragu has a particularly high meat content from the legs and breast of the duck, which is prepared with a traditional ragu base of extra-virgin olive oil, white Tuscan IGT wine, chopped tomatoes, red onion, celery, carrots and Tuscan herbs and spices. It contains no preservatives or artificial additives.
The meat is very gently simmered for a long time until it is incredibly tender and has imparted all its flavours into the thick sauce. The ragu is so hearty and robust, you only need to coat the pasta with it. (See our cooking tip below). Gourmet pasta dishes have never been so easy!
HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for Tuscan duck ragu is Pappardelle. Other long pasta like Tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta.
This duck ragu pairs particularly well with truffles. Try adding a little truffle cream. A truly superb and original combination is the duck ragu with truffle polenta.
Works nicely as an antipasto on crostini or small pieces of toasted bread.
Once served, grate some 24 month parmesan.
A good chianti classico or other full-bodied Tuscan red is the perfect accompaniment.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don't smother the pasta in mountains of sauce and that's why the quality of the pasta is so important. The sauce can be extended further by adding a little tomato passata.
Chopped tomatoes, duck, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.
This Chocolate torrone from Sicily features a traditional torrone base of toasted Avolan almonds, pistachio from Bronte, locally produced honey and egg whites which is then immersed in fine dark chocolate. It is smooth, soft and wholly absorbing.
Made by the Fiasconaro brothers, award winning bakers and confectioners, their soft torrone are straight from the finest traditions of artisan production, where the most noble local ingredients are skillfully hand-crafted in small batches to produce a taste and texture that is unmatched by peers and that none of the larger industrial producers can come close to.
This quality of torrone is very hard to come by in the UK.
Their stylish presentation in these elegant black, white and gold packs, make them ideal as a memorable gift.
These torrone bars are also available in traditional and orange chocolate flavours, all presented in elegant packs.
A fabulous looking rice, prized for its high iron content; it is recommended for hearty, flavoursome dishes e.g. mature cheeses, smoked speck etc. It is also excellent with vegetable soups or minestrone. An original and spectacular dinner party ingredient.
Please note this item has a Best Before date of 26/10/2014 and has been discounted for this reason. You can rest assured it has been kept in an ideal storage environment and will remain in perfect condition for well beyond this date. You also have our full-refund peace of mind guarantee if you aren't completely satisfied with it.
A unique chance to get hold of a superb pasta sauce at a great price. Last pieces remaining!
Part of a series of superb Southern Italian fish-based pasta sauces.
Tuna roe (Bottarga or Mediterranean Caviar), anchovies, Sicilian tomato passata and extra-virgin olive oil combine to stunning effect. This dish proves that there lies elegance in simplicity and that a tomato sauce can be luxurious. Usually served with Bucatini or Spaghetti alla Chittara.
As always, the uncompromising quality of the ingredients from Villa Reale makes an outstanding pasta sauce. So easy to use. Just heat up and add the pasta and serve. Oh, then listen out for the "compliments to the chef".
Heat the sauce and add Bucatini pasta (spaghetti alla chitarra or fettuccine also work well).
Also excellent as a starter spread over thick toasted bread.
Add a little cooking water and EV olive oil to "extend" the sauce. If you like a bit of heat, a little peperoncino will work in this dish.
Italians don't tend to oversauce the pasta. That's also why a good quality pasta is important.
Sicilian tomatoes, tuna, tuna roe bottarga, extra-virgin olive oil, natural herbs, Trapani sea salt. Contains no artificial flavourings or conservatives
Long life product. Once opened, store in the fridge and use within 1 month.
The most famous and common variety of Italian rice. Arborio is a superfine rice renowned for its high starch content, great for creamy risottos and its large rounded grain that keeps its shape well during cooking and provides a more al dente taste and texture.
Riseria Molinaro produces certified special quality rice, the highest level of recognition. Cultivated in the famous rice growing area of Vercelli, Piedmont, this Arborio is versatile enough to combine beautifully with any kind of dish but is especially suited as a base for risotto. Comes in lovely presentation gift bag.
Special-quality breadcrumbs, Pangrattato, made from the superb Altopascio bread from Lucca in Tuscany.
Unlike most breads for making breadcrumbs, Altopascio most certainly isn't second-rate or a left-over from another production. Delicious in its own right, it is also renowned as being the best Italian bread for the production of high quality breadcrumbs.
Granoro Pangrattato breadcrumbs are perfect for preparing thousands of dishes from all types of cuisine, including meats, baked pasta or potatoes, all kinds of stuffings, meatballs etc. It cooks to perfection every time, leaving a wonderful flavour and texture .
Great price too for this quality. Why not give it a try?
Capellini pasta is a very thin pasta with long strands, like a thin spaghetti.
Capellini literally means thin hair (often used for a child's hair) and in many parts it is also known as Angel Hair pasta. Despite its thin nature, it actually holds its shape perfectly during cooking and in contact with sauces.
A lovely long shape to experiment with, its thin strands capture sauces brilliantly. Capellini will pair perfectly with all kind of light sauces, especially tomato or olive oil based and is a favourite for adding to a nice flavoured broth.
Try it with fresh tomatoes, basil and olive oil, or with a tomato and olive sauce. Capellini Angel Hair is delicious with shrimps or prawns too and you have to try it baked. Looks wonderful!
This lovely compote features a combination of pears and wild flower honey which will brighten up so many other ingrediients. It is made by the D'Alessandro family from Abruzzo and both the pears and honey are from the local area.
It is outstanding as an accompaniment to all kinds of cheeses both fresh and mature. Try it with roasts and boiled meat, with game or with salami.
Original and unique Stone Ground Chocolate and outstanding quality peppermint (see below). Made by Leone in Turin from an 18th century recipe and following the same production process. This is the way chocolate used to be made!
This amazing stone ground chocolate is prepared from a base of the finest cocoa beans from Central America, the bright flavours of their unique peppermint and raw cane sugar... and that's it! It doesn't contain cocoa butter or any artificial additives. It is flavoured with Mexican vanilla pods and cinnamon sticks from Sri Lanka.
The recipe dates back to the 1700s and the process incredibly, is the same. Leone searched for years to install original period machinery all made of stone granite; stone muller mixers, stone cylinders and stone conches!
The stone-grinding creates a granular almost gritty texture which carries a deeper fragrance and incredible intensity of flavour. This stone ground chocolate is perfect on its own or as a base for the most sumptuous hot chocolate imaginable!
What's special about the Leone Peppermint
Leone use a unique essential oil of Peppermint in their sweets. It comes from special plants grown only at the Pancelieri plantations near Turin. This precious peppermint is unique in the world thanks to its superior fresh taste and persistent aroma.
Gluten and milk free. Does not contain soia lecithin or cocoa butter.
Gianujotti by Leone, Turin are an institution in the world of fine chocolates.
They are made using the finest ingredients including IGP Hazelnuts from Piedmont and cocoa beans from Venezuela and are cut according to the orignal 18th century recipe.
They contain no added milk.
They make the most memorable of gifts.
What is Gianduia (or Gianduja) and what is so special about IGP hazelnuts from Piedmont?
Gianduia is basically chocolate flavoured with or containing hazelnuts. It originates from the traditional chocolate makers in Turin.
IGP hazelnuts from Piedmont are unique in the world. They are large and round with rich, intense flavours that go incredibly well with certain types of cocoa beans. After years of searching and experimenting, Leone have found the perfect partner from Venezuela.