A simple alternative to the classic Bolognese sauce. Intentionally without tomatoes and cooked in white wine, it has a delicate and velvety flavor

A classic of Bolognese cuisine, it is not only a main course but also the foundation of countless other recipes that reuse the meat made tender by slow cooking

Broth is one of those things that cannot be missing in a chef's kitchen. It serves not only as a cooking liquid for passatelli and tortellini, but can also be used to create accompaniment creams or to deglaze a sauté

This mayonnaise is a fresh and flavorful cream, perfect for adding character to many dishes. The arugula gives a slightly spicy and aromatic note, while the garlic adds intensity to the flavor. Ideal to accompany meat, fish, sandwiches, potatoes or grilled vegetables