Chianina Ragù 180g

Corte del Dome’s Chianina ragù displays a symphony of noble and refined flavors, created following chef Marco Stabile’s recipe. This dish celebrates Tuscany’s gastronomic tradition, amalgamating the bovine’s vigorous consistency that prevails with its decisive 55% with the leek’s soft sweetness and the carrot’s delicacy. The celery component, expertly mixed with the other ingredients, gives the dish its balancing crunchiness.
The wine soars above the ingredients, displaying a complex bouquet of aromas that blend perfectly with the extra virgin olive oil. The parsley and garlic are woven together, while the pepper, carefully dosed, gives the dish that subtle but persistent spiciness that is elegantly present in every bite’s aftertaste.
The sauce’s composition makes it so every phase of its preparation is a true act of culinary art, a homage to the artisan passion and wisdom that define Tuscany’s cuisine. Each element is carefully chosen, respecting principles of seasonality and provenience, thus reflecting the effort to be authentic and the quality that represents this sauce’s essence.
To eat this ragù does not mean to simply nourish oneself; it means undertaking a sensory journey across the Tuscan hills and exploring the flavors that promote the land’s history and tradition. It’s an invitation to rediscover the roots of a cuisine that engages with the past while firmly living in the present, enriching each dinner table with genuine and unforgettable flavors.
Discover Marco Stabile’s recipe: Fusilli with Chianina Ragù.

Ingredients: Bovine Chianina meat 55%, leek, carrot, CELERY, wine (contains SULFITES), extra virgin olive oil, parsley, salt, garlic, pepper.

NO PRESERVATIVES ADDED/ NO GLUTEN

Conservations: Store in a cool and dry place. After opening conserve in fridge at 0°/+4°C – 32/39.2 Fahrenheit and consume within 5 days.

Energy 100 g: 565 kJ / 136 kcal
Fats: 5,6 g – saturated fats1,4 g
Carbohydrates: 2,7 g – sugar 1,6 g
Proteins: 15 g
Salt: 1,3 g