Our sauce with onion and pancetta combines native ingredients from our region. We have combined Emilia Romagna tomatoes with local pancetta and the famous Medicina onions. This famous onion variety comes from the province of Bologna. The well-balanced combination of these fine ingredients will give a wonderful flavour to your dishes.
Our Medicina onion and pancetta sauce can be used in many different recipes. Prepare some ravioli by kneading flour with eggs and rolling out the sheet of pasta dough by hand. Use our pancetta and Medicina onion sauce to fill the ravioli. A 200gr jar provides three portions. Boil the pasta for a few minutes until it floats. Drain the pasta leaving some cooking water behind, pour both into a pan with a little bit of butter and heat for a few minutes. If you want to give another touch to your recipe, add some rosemary, sage or other aromatic herbs.
tomato pulp, 32,1% golden onion, 20,5% bacon (pork meat, salt, potassium nitrate), extra virgin olive oil, Cervia sea salt.
This sauce is made with Bovina Romagnola beef, a breed typical of the Apennines mountains. The Romagnola meat has a strong but well-balanced flavour, which is perfectly complimented by tomatoes from Emilia-Romagna and Cervia sea-salt.
Our Bolognese sauce, or ragù, produced according to the historic recipe registered with the Chamber of Commerce in Bologna, using only beef of the highest quality. The smooth flavour of this sauce gives you a taste of the ancient Bolognese traditions.
Produced according to the traditional recipe with a balance of pork and beef. You can recognise the aroma of every single ingredient used in this truly special sauce. Its richness is given by the long cooking time, which results in a strong and unique taste.