RAGù

Presentazione ragù

Prodotti collegati a ragù

Asparagus in chunks in brine - Primabio

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ASPARAGI AL NATURALE gr.314

8.49 €

Ragusano DOP

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Ragusano DOP - 500 gr.

15.01 €

Ragusano DOP - 1 kg.

30.01 €

Wild hare Sauce - Arconatura

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Sugo di lepre 180g.

5.80 €

AJO NURAGUS - CANTINA DI MOGORO

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AJO NURAGUS - CANTINA DI MOGORO

9.42 €

GRAPPA & ASPARAGUS (SPARGELER) - Distilleria Alfons Walcher

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GRAPPA & ASPARAGUS - 70 Cl. - N. 12 Bottles

219.42 €

Nuragus di Cagliari DOC S'elegas - Argiolas

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Nuragus di Cagliari DOC S'elegas

8.00 €

Nuragus di Cagliari DOC – Cantina Audarya

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Nuragus di Cagliari DOC – Cantina Audarya

9.94 €

PEDRAIA - Nuragus di Cagliari doc - Cantina Santadì

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PEDRAIA - Nuragus di Cagliari doc - 2013 - Pallet 120 Bottles

828.00 €

RossoJbleo Sicilia Doc - GULFI

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RossoJbleo Sicilia Doc

12.42 €

RossoJbleo Sicilia Doc - N. 12 Bottles

131.44 €

Lasagne al ragù (bolognese)

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Lasagne al Ragù - 2 Kg.

15.42 €

Maccheroni Mancini

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Maccheroni 500 gr.

3.21 €

Maccheroni 1 kg.

6.21 €

Sedani Artigianali - Vicidomini

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Sedani Artigianali - 1 Kg.

6.42 €

Post inerenti ragù

The anellini cooked in the oven are one of the workhorse of the Sicilian culinary tradition, a typical tasty Sicilian pasta, great for the picnic and packed lunches too. During winter it is often protagonist of the family meals, in summer it becomes one of the must of the out of town lunch menù. They have the quality to keep good for many days as the best pasta al forno, usually seasoned with meatballs, ragù, aubergines, caciocavallo cheese and a sprinkling of parmigiano reggiano on the top for an impeccable crust. For a 100% Made in Sicily product we suggest you the Anellini - Pastificio Campo.

OIP
25/07/2019 08:54:31

Today we’re introducing you a new entry on OIP catalogue: Lumè. The company is specialized in the breeding and then the processing of snails, a gastronomic product as rare as fine. This production line is born from the union of small Italian agricultural realities, associated by the rigorous observance of the disciplinary that allows to obtain a complete organic cycle product. Every production phase is Made in Italy, included the culinary transformation, that is assigned to a family run artisanal lab. Here the best snails and the best Italian raw materials are selected to obtain a final result of excellence. Bring them on your table as an appetizers in the available varieties Lumache al naturale - Lumé, Lumache erbette e speck - Lumé, Ragù di lumache – Lumé and many more.

OIP
02/02/2018 17:20:54

News riguardanti ragù

Asparagus is the king of the Spring table

The asparagus are the vegetables which pre announce the new season and the Earth awaken is concentrated in their taste. You can find them between March and June, but the ones from the first harvest, at the beginning of spring, are the tastiest, most aromatic and rich of micro nourishing substances. The Italian traditional recipes for cooking the asparagus are many and different, they are often paired with eggs, butter, parmigiano or sauces and vinaigrette.

- 21/03/2017 -

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata

Ingredients for 4 people: - 400 g Carnaroli rice "Pricipato di Lucedio" - 400 g fresh asparagus - 1 liter of vegetable stock "Well" - 1/2 onion - Extra Virgin Olive Oil "Valli Trapanesi" - 1 glass of white wine - Some saffron - 250 g Apulian Burrata "Caseificio Olanda" - Apulian Caciocavallo "Caseificio Olanda"

- 05/03/2014 -

Macaroni with asparagus, rigatino and pesto

Ingredients for 4 people: - 400 g macaroni "Pastificio Martelli" - 80 g Pesto Genovese "Frantoio Marvaldi" - 100 g Rigatino "La Cinta di Guido" - 50 g caciocavallo "Caseificio Poma" - 150 g Asparagus - Salt from Trapani - Turbid (must) Extra Virgin Olive Oil from the taggiasca Olive "Frantoio Marvaldi"

- 17/05/2013 -

Vegetarian recipe: Tagliatelle with asparagus cream sauce

Ingredients for 4 people: Tagliatelle: - 300 g flour (durum wheat flour) - 3 organic eggs - Pinch of salt or - 250 g tagliatelle Etrusca “Pastificio Caponi” (taste as good as homemade!) Asparagus Cream Sauce: - 500 g asparagus - 1 onion - 1 glass of white wine - 250 ml vegetable stock - Extra Virgin Olive Oil Frescolio “Frantoi Cutrera” - 50 ml cream - salt - Grated Parmigiano

- 08/05/2013 -

Busiate with venison ragù and Luganiga (sausages)

Busiate with venison ragÃ¹ and Luganiga (sausages)

A recipe from our customer Antonina! Ingredients for 4 people: - 400 g Busiate "Pastificio Eocene" - 360 g venison ragù "Arconatura bio" - 200 g Luganiga sausage "Al Berlin Ghetto" - Extra virgin olive oil - salt - Caciocavallo "Caseificio Poma"

- 01/03/2013 -

Pappardelle with ragù alla bolognese (cut with a knife)

Pappardelle with ragÃ¹ alla bolognese (cut with a knife)

Ingredients for 4 people: - 250 g egg tagliatelle "Pastificio Caponi" - 500 g pork loin - 2 Salamini "Al Berlinghetto" - 1 glass of red wine - 700 g tomato passata "Masseria Dauna" - 1/2 onion - Salt "Oro di Sicilia" - Extra Virgin Olive Oil "Podere Spazzavento" - Parmigiano Reggiano aged 36 months

- 22/02/2013 -

Bigoli with duck ragu (all'anatra)

Ingredients for 6 people: - 600 g Bigoli de Bassan "Borella" - 500 grams of duck meat (chopped) - 2 shallots - 2 cloves of garlic - 1 carrot - 1 stalk of celery - 1 glass of red wine - 1 1/2 glasses of white wine - 1 tablespoon extra virgin olive oil - Butter - 70 g Grana Padano - Salt and pepper - Nutmeg

- 27/12/2012 -

Maccheroncini with traditional "ragù" (meat sauce)

Maccheroncini with traditional ragÃ¹ (meat sauce)

Traditional recipe for macaroni Campofilone al ragù (Bolognese sauce) from the Marches.

- 20/04/2012 -

Gragnano hearts with asparagus

This is a great dish if you are on a diet and what makes it even better, is, that you do not taste that it has so few calories!

- 17/04/2012 -

Domande su ragù

Hi,

Where are all of the chianina beef and cinghiale ragus??
User: jmccahill ( 12/07/2016)

Dear Sirs,
We are a company from Prague, opening a small chain of exclusive wine shops, eShop, and we can supply the restaurant.
We'd be in this territory, present your products?
Are you interested in working, and if so, can you send us a price list and terms.
thanks.

Alex
User: Aleksandar Milovanovic ( 14/10/2014)

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RAGù

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Post inerenti ragù

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