Italiano
€9,50
Deer ragout is a delicate and tasty sauce from the Italian culinary tradition.
Out of stock
Deer ragout is a delicate and tasty sauce from the Italian culinary tradition.
In Piedmontese cuisine, particularly, in homemade dishes, meat sauce is used for almost all traditional first courses such as tajarin, ravioli or lasagne.
The ingredients are simple and genuine: the classic sauté with vegetables such as onion, celery and carrot; tomato purée and meat.
All products can be easily found in the countryside where vegetable gardens, livestock farms and game are never lacking.
Although the basic ingredients for this sauce are very simple and easy to find, what makes this sauce “the king of sauces” for pasta is certainly the preparation, which requires not only a wise dosage of flavours, but also time and care. In fact, in order to obtain the best taste and consistency, it is necessary to cook it for a very long time over low heat, preferably in terracotta pots.
Available in three variants, all with local game meat such as wild boar, roe deer and hare.
| Weight | 0,35 kg |
|---|---|
| Region of origin | Piedmont |
| producer | MA. EL. AZIENDA AGRICOLA |
| Zona di produzione / lavorazione | SESSAME (AT) |
| packaging | 240 g |
| Main ingredients | Deer, white wine, onion, carrots, celery, olive oil, aromatic herbs, spices, garlic, salt, sugar, tomato. |
| appearance | classic sauce with larger pieces of meat. |
| color | brown/dark-grey |
| smell | strong due to the presence of venison and herbs |
| Taste | tasty and savoury |
| conservation method | Store in the refrigerator after opening and consume within 3 days. |
| designation | Tq.I.P. |
| Recommended pairings | Perfect with ottofile maize flour for a delicious polenta, or on the Tuscan pasta pici. Besides, you can taste it with dry focaccia for excellent crostini. |
| Notes | May contain sulphates |
| Expiration date | |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 590 kJ / 150 kcal
PROTEINS 10,2 g
FATS 9,0 g of which saturated fatty acids 4,0 g
CARBOHYDRATES 5,2 g of which sugars 3,5 g
SALT 2,2 g
FIBERS 1,6 g
The producer
From generation to generation…and from garden to table!
We’re in Sessame, a small village of 250 inhabitants nestled in the Astigian hills, where farming tradition, love of the land, passion and the drive to experiment results in the creation of modern products with traditional tastes.
The Ma.El company is a small, family owned and operated business founded in 2000 but has much older roots. In fact, the Penna family has been cultivating six hectares of vineyards on their property surrounding their home since the last century. From these vines they produce table grapes, for consumption and wine, which they store in their cellars.
Their activity in viticulture was passed down from the owner’s parents until 2000 when it was handed over to Mrs. Elena. She decided to change course: abandoning the sole, long-established cultivation of vines with the objective of exploring new possibilities in order to rewrite the future of the business. This entrepreneur has long loved experimenting in the kitchen, mastering traditional flavours. As a result, beyond the cultivation of biological fruits and vegetables, typical to countryside living, she decided to create a laboratory to transform these goods into gastronomic delights.
Today, three generations of Penna’s are working in the business. Grandma, “Nonna” Maria Pia, the foundational member with direct ties to the Piedmont farming tradition, has been taking care of her terrain with love and dedication for years. Her daughter, Elena, after years of service as an educator in the special needs community, changed her path and reinvented herself as cook and farmer, following in her mother’s footsteps. Finally, the “millennials”, the young grandchildren of Maria Pia, Victoria and Patrick, hairstylist and future composer, respectively, while following their passions, never forget their own roots and actively participate in the historic family tradition.
The Penna family business offers a vast selection of typical, local products traditional to the Piedmontese of Langa. Among these products one can find classics such as “bagna cauda”, a shared dish to savour with fresh vegetables; an ideal comfort food for a cold winter’s evening next to a warm fireplace. The “bagnet”, found in both red and green versions, is a Piedmontese sauce that is perfect to accompany a stew, but also excellent simply spread on crostini for a delicious appetizer with a good glass of wine. The “bon appetite” is a typical Piedmont appetizer with a mixture of vegetables cultivated by the family at kilometer 0.
Production area
‘Sessame’ (‘Siam’ in Piedmontese dialect) is a small village located in the Asti territory with 250 inhabitants nowadays, but characterised for its settlement in the times of the Roman Empire.
The village seems to have been founded around the year 1000. Its name derives from the Latin number ‘sex’ (6), perhaps because of the number of miles that separate it from the Roman city of Acqui Terme or because six are also the rivers around Asti.
On the hill, where the ancient village extends, we can see the ruins of an ancient medieval castle, which belonged to the Marquises del Carretto.
The main activities of the village are based on agriculture and, above all, on the cultivation of valued wines such as ‘Dolcetto d’Asti’, ‘Barbera d’Asti’ and ‘Moscato d’Asti’ and especially, ‘Brachetto d’Acqui’, a speciality of the municipality, in fact, it seems that it is an autochthonous grape variety born right here.
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