Mushrooms have always been one of our passions. Italy’s woods and forests are rich with a huge variety of different types of mushrooms. We have friends who pick them for us, who know the area and more importantly the and best and most sought-after mushrooms. In this sauce, prepared slowly with tomatoes and porcini mushrooms from Emilia-Romagna, we have put passion to bring traditional flavours and fragrances from the hills and mountains to your table.
To enjoy our tomato sauce with porcini mushrooms at its best, we recommend you cook 200 gr of tagliatelle or pappardelle pasta in plenty of boiling salted water. Ensure that pasta is not overcooked and that it remains “al dente”. Drain it and put it in a pan containing the previously warmed jar of sauce. Heat through quickly and serve.
tomato paste 88.1%, extra virgin olive oil, shallots, dried porcini (Boletus edulis and its group) 2%, Cervia sea salt, water.
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.
This sauce is made with the exquisite meat of Bianca Modenese beef and Mora Romagnola pork, combined to obtain the best of Emilia-Romagna. To make the best of these two exceptional ingredients, we also use local tomatoes and Cervia sea-salt.