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Pheasant & Truffle Pate 135g |
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Winner of Double Gold Star at the Great Taste Awards
Paté di Faggiano al Tartufo. Pheasant and black truffles …
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Winner of Double Gold Star at the Great Taste Awards
Paté di Faggiano al Tartufo. Pheasant and black truffles have been part of Italian and French haute cuisine for centuries. Game patés are particularly popular in Tuscany and it is from the heart of this fine region where this amazing paté is made.
While renovating a kitchen in an old, historical restaurant in Castelfiorentina near Siena, chefs Rosalia and Piero Caruso came across some ancient, hand-written recipes for Tuscan paté and sauces. They have faithfully recreated them to produce the award winning Caccia e Corte range of game paté and sauces.
This pheasant and black truffle paté is rich and elegant, full of divine pheasant and expertly blended. It makes a wonderful exclusive addition to any antipasto platter or tapenades. Only the finest local ingredients are used such as pheasant and truffles from the great Tuscan forests, extravirgin olive oil, Vernaccia, a classic white wine from San Gimignano, Tuscan herbs and spices. An irresistible and exquisite gourmet experience!
As testimony to the quality of our Pheasant & Truffle Paté, it was awarded a double Gold at the 2011 Great Taste Awards!
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HOW TO USE - SUGGESTIONS
Pheasant and truffle paté is perfect to spread on crusty bread, Tuscan bread or crostini and served as an antipasto or a somewhat refined snack!
Ideal to mix and set off other antipasti in a platter and will go well with all kinds of cheeses, young and mature.
Adds a real touch of class to salads.
Italians would use it as a base for pasta and risotto dishes too. A little goes a long way!
INGREDIENTS
Pheasant 65%, white onion, extra-virgin olive oil, potato, Vernaccia di San Gimignano wine, butter, garlic, pepper, black truffles.
STORAGE
Long shelf-life product. Once opened, keep refrigerated and consume within 1 week.
Why not try out our other Game Paté and sauces in this range? Irresistibile!
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£4.49
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Duck Ragu from Tuscany 180g |
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From the award winning Caccia e Corte range of premium Tuscan game sauces.
This special duck ragu is based on an ancien…
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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!
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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.
TIP
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.
INGREDIENTS
Chopped tomatoes, duck, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days. |
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£4.49
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Tuscan Chicken Liver Spread 180g |
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This Tuscan paté is perfect for Crostini antipasto. Crostini are small pieces of toasted or fried bread which are…
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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 chicken 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.
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HOW TO USE - SUGGESTIONS
Classic spread for crostini, but can be used as any paté - great as a sandwich filler.
Try it served with crusty bread and a selection of cheeses.
INGREDIENTS
Chicken liver 60%, chopped tomatoes, onions, white wine, anchovies, capers, carrots, celery, butter and black pepper. natural herbs and spices
STORAGE
Once opened, keep refrigerated and consume within a week.
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£4.39
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Tuscan Pork Liver Spread 180g |
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This Tuscan paté is perfect for Crostini antipasto. Crostini are small pieces of toasted or fried bread which…
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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.
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HOW TO USE - SUGGESTIONS
Classic spread for crostini, but can be used as any paté - great as a sandwich filler.
Try it served with crusty bread and a selection of cheeses.
Delicious as an accompaniment to summer salads.
INGREDIENTS
Pork liver 60%, chopped tomatoes, onions, white wine, anchovies, capers, carrots, celery, butter and black pepper. natural herbs and spices
STORAGE
Once opened, keep refrigerated and consume within a week.
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£4.39
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Pheasant Ragu from Tuscany 180g |
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From the award winning Caccia e Corte range of quality Tuscan game sauces.
"But more than any other fowl, the pheasant …
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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.
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HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for Tuscan pheasant ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well. Try it on green Tagliatelle for a touch more originality!
Delicious served over polenta.
Pheasant ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce or over potato gnocchi.
The layers of complex flavours can be extended further by melting some dark chocolate in. Luscious!
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
With a touch of beschamel, use between layers of pasta for a real gourmet lasagna.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
TIP
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.
INGREDIENTS
Chopped tomatoes, pheasant, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days.
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£4.49
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Porcini Mushroom Ragu from Tuscany 180g |
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A peerless and irresistible porcini mushroom ragu from an ancient Tuscan recipe.
This porcini ragu from the award-winni…
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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!
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HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for this porcini ragu is Pappardelle. Other long pasta like Tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta. Some chefs would use this sauce over fried Polenta.
Porcini ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Garnish with freshly grated 24 month parmesan and a light scattering of chopped parsley. Leave a black pepper grinder on the table for guests to use at will.
Can be used as a risotto sauce or over potato gnocchi.
Try adding some Pancetta or Guanciale.
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
With a touch of beschamel, use between layers of pasta for a real gourmet lasagna.
Serve with a Chianti DOCG Riserva.
TIP
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.
Other meats can be added to this sauce, but don't overdo it - less is more!
INGREDIENTS
Chopped tomatoes, porcini mushrooms, extra-virgin olive oil, red onions, white wine, celery, parsley, meat extract (broth stock), salt and pepper.
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days.
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£4.39
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Ragú 'Il Magnifico' Quality Beef & Pork Tuscan Pasta Sauce 180g |
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The king of pasta sauces! 'Il Magnifico' is the most exclusive of our ragu sauces. It is a rare combination of two…
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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!
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£4.69
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Spicy Italian Beans from Tuscany - Uccelletta Style 180g |
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Tuscan spicy beans.
A wholesome and comforting Tuscan dish of humble origins and rural traditions where beans represe…
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Tuscan spicy beans.
A wholesome and comforting Tuscan dish of humble origins and rural traditions where beans represented a family's main source of proteins. Fagioli all'Uccelletto originates from Arezzo and is now a classic staple of Florentine cuisine. You'll find it on menus all around Tuscany especially Florence and the Mugello. It's a full flavoured and highly aromatic dish of creamy Cannellini beans with sage, garlic, tomato passata and other herbs and spices.
The beans make a wonderful accompaniment to all kinds of meat dishes, especially grilled pork, beef steaks, ribs or chicken. Try them the next time you have a barbeque, of course with a good Chianti Classico at hand!
The origin of the name is a real mystery and you'll hear many different versions around Tuscany. According to the "father" of Italian cooking, the 19th Century food writer Pellegrino Artusi, the definition refers to the use of the particular aromas which were traditionally used to prepare 'arrosto di uccellatti' or small roasted game birds.
Comfort food at its refined best!
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HOW TO USE - SUGGESTIONS
Just heat up and its ready to serve. Serve piping hot.
Delicious on their own, they could even make a new twist on beans on toast!
Fagioli all'Uccelletto are a perfect mate for all kinds of grilled meats.
Delicious with boiled or braised meat too and are a common acompaniment to hearty winter stews.
Serve with a Chianti DOCG Riserva.
INGREDIENTS
Cannellini beans, chopped tomatoes, extra-virgin olive oil, sage, garlic, salt, black pepper, ground red pepper, meat extract (broth stock).
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days.
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£2.39
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Tuscan Hare Ragu 180g |
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From the award winning Caccia e Corte range of quality Tuscan game sauces.
To make a great ragu requires artistry and c…
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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!
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HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for Tuscan Hare ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta.
Hare ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well as a starter on crostini or small pieces of toasted bread.
Can be used as a risotto sauce or over potato gnocchi.
For a more Brit-based recipe, this Hare ragu goes rather well over boiled potatoes or mash!
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
TIP
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. A Vin Santo or Marsala also extends nicely.
INGREDIENTS
Chopped tomatoes, hare, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days.
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£4.49
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Tuscan Midnight Pasta Sauce - Hot Chilli Ragu 180g |
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From the stunning Caccia e Corte pasta sauce range, this exquisite midnight pasta sauce is prepared to give tired taste …
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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!
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£4.29
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Tuscan Wild Boar Ragu 180g |
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If you're ever travelling in Tuscany, it's well worth trying one of the true Tuscan classics, Ragù di Cingh…
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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).
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HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for Tuscan wild boar ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well. Try it on green Tagliatelle for a touch more originality!
Delicious served over polenta.
Wild boar ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce.
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
TIP
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 red wine and/or a touch of tomato passata.
INGREDIENTS
Chopped tomatoes, wild boar, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days.
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£4.39
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Venison Ragu from Tuscany 180g |
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From the award winning Caccia e Corte range of quality Tuscan game sauces.
Rosalia and Piero Caruso at La Cucina in C…
Read More
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!
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HOW TO USE - SUGGESTIONS
The ragu only requires heating and it's ready to receive the pasta.
The classic pasta for Tuscan Venison ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta.
Venison ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce or over potato gnocchi.
For a more Brit-based recipe, this Venison ragu goes rather well over boiled potatoes or mash!
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
TIP
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.
INGREDIENTS
Chopped tomatoes, venison, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
STORAGE
Long life product. Once opened, keep in fridge and consume within 10 days.
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£4.39
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