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!

This Tuscan paté is perfect for Crostini antipasto. Crostini are small pieces of toasted or fried bread which are normally served with a tasty topping. Think Tapas meets Bruschetta. They are served all over Italy and usually embellished with a mix of different flavoured garnishings.

In Tuscany, one of the most popular toppings is pork or chicken liver blended with a delicious mix of ingredients.

This pork liver topping is recreated from an ancient Tuscan recipe found in an old restaurant in Castelfiorentino near Siena. It is crammed with meat and expertly blended with chopped tomatoes, onions, white wine, anchovies, capers, vegetables and pepper to produce a sumptuous, elegant spread. Ready to use straight from the jar.

From the award winning Caccia e Corte range of quality Tuscan game sauces.

"But more than any other fowl, the pheasant takes precedence; yet few are the mortals who know how to extract perfection from the bird." Brillat-Savarin

As with most wild game, to "extract perfection" requires artistry and craft that only experts using quality ingredients and artisan preparation methods can deliver. Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated an ancient Tuscan recipe for Pheasant Ragu. It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts of the pheasant.

The ragu is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan reds are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.

A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is incredibly tender and releases all its flavours and aromas into the thick sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below). We're sure Monsieur Brillat-Savarin would be thrilled.

A peerless and irresistible porcini mushroom ragu from an ancient Tuscan recipe.

This porcini ragu from the award-winning Caccia e Corte range is prepared by expert chefs Rosalia and Piero Caruso from Castelfiorentino, near Siena. It is produced in limited quantities using the very finest and freshest ingredients including the magnificent Porcini mushrooms (Boletus Edulis) from the great forest areas of the Tuscan Appenine mountains.

The mushrooms are prepared with a traditional ragu base of extra-virgin olive oil, white Tuscan IGT wine, chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices to form a robust and earthy sauce with an incredible depth of flavour. It contains no preservativs or artificila additives. Gourmet pasta sauces have never been easier!

The king of pasta sauces! 'Il Magnifico' is the most exclusive of our ragu sauces. It is a rare combination of two of Italy's most famous meats, Chianina veal (used for the world famous Fiorentina steak) and Cinta Senese pork. Blended with many other prime quality local ingredients, this really does have a delightful taste of Tuscany and will turn any dinner into a special occasion. Magnificent!

Best served on long, relatively thick bronze drawn pasta like tagliatelle or linguine and an absolute must with our 24 month PDO Parmesan cheese!

Contains no additives or preservatives, just highest quality local ingredients.

Tip: Add 2 tablespoons of the pasta cooking water to the sauce and a tablespoon of extra virgin olive oil, then mix the pasta into it. Remember, Italians don't smother the pasta in sauce and that's why the quality of pasta is so important. The pasta should have a nice coating of sauce rather than swimming in it!

From the award winning Caccia e Corte range of quality Tuscan game sauces.

To make a great ragu requires artistry and craft, the very finest ingredients and lots of time. Artisan experts Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated this Hare ragu from an ancient Tuscan recipe.

It is produced in limited quantities and is brimming the very finest and freshest ingredients including a high percentage of meat, extra-virgin olive oil, red Tuscan IGT wine (Tuscan IGT reds are low in tannins and are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no artificial preservatives, colouring or additives.

A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is incredibly tender and has released all its flavours and aromas into the dense sauce. This hare ragu is hearty and robust so you only need to coat the pasta with it (see our cooking tip below).

Gourmet pasta sauces have never been easier!

From the stunning Caccia e Corte pasta sauce range, this exquisite midnight pasta sauce is prepared to give tired taste buds a new lease of life. Often served in Italy as a late night spaghettata - spaghetti supper - its blend of finest chillies, garlic, tomatoes and tuscan herbs provide a delicious, full flavoured pasta sauce with a nice piquant kick. Best served on its own with spaghetti but can be used as a hot chilli base for other sauces. It is an absolute must with our 24 month PDO Parmesan cheese.

No additives or preservatives are used, just highest quality local ingredients.

Tip: Add 2 tablespoons of the pasta cooking water to the sauce and a tablespoon of extra virgin olive oil, then mix the pasta into it. Remember, Italians don't smother the pasta in sauce and that's why the quality of pasta is so important. The pasta should have a nice coating of sauce rather than swimming in it!

If you're ever travelling in Tuscany, it's well worth trying one of the true Tuscan classics, Ragù di Cinghiale, or wild boar ragu. For those who've already tried it, it is usually the stand-out dish that will remain long in the memory. And in Italy, that's really saying something!

Our Italian office is situated close to the Tuscan border in the Appenines where the wild boar roam freely and this dish is one of our staples!

Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated this wild boar ragu from an ancient Tuscan recipe. It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts.

Wild boar is a particularly lean meat which is rich in protein and low in cholesterol. It has a distinctive flavour which is quite sweet, mildly gamey with a good hint of nuttiness (from foraging for acorns in the Tuscan oak forests of the Appenines).

The flavour is perfectly accented with spice from the delicious ragu which is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan reds are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.

A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is fall-apart tender and has released all its flavours and aromas into the thick sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below).

From the award winning Caccia e Corte range of quality Tuscan game sauces.

Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated this Venison ragu from an ancient Tuscan recipe. It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts.

Venison is a lean meat which lends a mildly gamey and delightful complexity and splendid aroma to the sauce. The addition of Tuscan herbs and spices brings a sweet richness and added depth without overwhelming.

The flavour is perfectly accented with spice from the delicious ragu which is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan IGT reds are low in tannins and are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.

A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is fall-apart tender and has released all its flavours and aromas into the dense sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below).

Gourmet pasta sauces have never been easier!