Tuscan Sauce Factory - FST
Taste and traditions of the Toscan kitchen
RECIPES AND REGIONAL SPECIALTIES
On this page you will find a selection of typical products of the Tuscan and Italian gastronomic tradition. Recipes that have been handed down over time, from generation to generation, which still today represent a tasty and correct way of cooking and serving first and second courses or unique dishes.
Il Ragù con Cinta Senese DOP è un prodotto di grande qualità e dal gusto veramente inconfondibile e rotondo. Ottenuto con carne di suino di Cinta Senese adulto è ottimo con tutti i tipi di pasta. Il suino di Cinta Senese DOP è una razza pregiata di maiale che viene allevata nel sud della Toscana in provincia di Siena. E' un piatto tipico della Toscana campagnola, dove questa razza di suini con una carne molto saporita, é partiicolarmente apprezzata e utilizzata per la preparazione di insaccati e specialità varie. La carne di Cinta Senese si usa spesso anche in cucina, in modo simile alla selvaggina, grazie anche al suo sapore leggermente "selvatico". Provate questo Ragù con le pappardelle o con gli spaghetti(grandi) scegliendo una qualità di pasta consistente. Riscaldate per qualche minuto il il condimento a fuoco lento, aggiungendo qualche cucchiaio di acqua di cottura della pasta, scolate la pasta e saltatela per un minuto insieme al sugo. Prima di servire aggiungete una grattugiata di grana.
Ingredienti:
Carne di suino di Cinta Senese 60%, passata di pomodoro, doppio concentrato di pomodoro, olio extravergine di oliva, vino rosso, sale, ortaggi misti freschi in proporzione variabile (cipolla, carota, sedano), aglio, pepe.
Organic Mucco Pisano Ragù
Organic Mucco Pisano Ragù
The Sit Wild Boar Sauce is a guaranteed supply chain product, cooked using Solo with Tuscan ingredients. It is ideal for seasoning first courses of durum wheat semolina pasta or fresh pasta which, however, go very well to this splendid condiment. The Tuscan tradition prefers it when used with short pasta like penne or as long as pappardelle or tagliatelle. But it is also excellent with half sleeves. To enjoy it at its best, heat the "Ragù di Cinghiale" for a few minutes on a low heat in a pan, adding a few tablespoons of the pasta cooking water. Drain the pasta and sauté everything in a pan (together with the sauce) for 1 minute. Before serving you can customize with a sprinkling of Grana.
Ingrediants:
Pork "Cinghiale Toscano" 60%, Wild boar meat 60%, tomato, onion, pork, wine, extra virgin olive oil, garlic, salt, black olives, pepper, dark chocolate (soy lecithin), sage, rosemary, chilli, thyme.
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Wild Boar Ragout SIT
The Sugo di Cinghiale Sit is a guaranteed supply chain product, cooked using only Tuscan ingredients. It is ideal for seasoning first courses of durum wheat semolina pasta or fresh pasta which, however, go very well with this splendid sauce. The Tuscan tradition prefers it when used with short pasta like penne or long pasta like pappardelle or tagliatelle. But it is also excellent with half sleeves. To enjoy it at its best, heat the "Ragù di Cinghiale" for a few minutes on a low heat in a pan, adding a few tablespoons of the pasta cooking water. Drain the pasta and sauté everything in a pan (together with the sauce) for 1 minute. Before serving you can customize with a sprinkling of Grana.
Ingrediants:
"Cinghiale Toscano" pork 60%, Wild boar meat 60%, tomato, onion, pork, wine, extra virgin olive oil, garlic, salt, black olives, pepper, dark chocolate (soy lecithin), sage, rosemary, chilli, thyme.
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Tuscan Ragout
The Ragù Toscano is an ideal product for seasoning first courses of durum wheat semolina pasta or fresh pasta, to be chosen according to your tastes. This gorgeous dressing of the Tuscan tradition made with meat, pork and a different and generous spiciness. To enjoy it at its best, heat the “Ragù Toscano” over low heat in a pan for a few minutes, adding a few tablespoons of the pasta cooking water. Drain the pasta and sauté everything in a pan (together with the sauce) for 1 minute. Before serving you can customize with a sprinkling of Grana.
Ingredients: Pork 63%, tomato, onion, wine, extra virgin olive oil, garlic, salt, lemon juice, pepper, rosemary, sage.
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Hare ragout
Ragù di Lepre is a typical condiment of the Tuscan countryside, very popular in the 60s / 70s among those who made hunting an almost daily sport and activity. The Ragù obtained with hare meat should be used with type pasta penne or pappardelle. But it also goes well with fresh pasta noodles and spaghetti. To prepare it take a few minutes by heating in a pan the "Hare sauce" over low heat, adding a few tablespoons of pasta cooking water and once drained, sauté over high heat and stir it together with the sauce. Decorate the dish with a sprig of parsley and add a sprinkling of Grana.
Ingrediants:
Hare meat 60%, beef, rustic tomato puree, double tomato concentrate, extra virgin olive oil, red wine, salt, fresh mixed vegetables in variable proportions (onion, carrot, celery), garlic, pepper, mixture of spices, bay leaf.
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Chianina ragout
The Ragù di Chianina is a high quality product with a round and decisive taste. Obtained with adult beef, it is excellent with all types of pasta. Try it with spaghetti (large) by choosing a consistent quality of pasta. Heat the "Chianina meat sauce" for a few minutes over low heat, adding a few tablespoons of the pasta cooking water, drain the pasta and toss for 2 minutes together with the sauce. Before serving, add a grated parmesan.
Ingrediants:
Chianina beef 60%, pureed tomato, double tomato concentrate, extra virgin olive oil, red wine, salt, fresh mixed vegetables in variable proportions (onion, carrot, celery), garlic, pepper.
White Chianina ragout
The Ragù di White Chianina is a variant of the classic ragù made with tomato. With this expertly cooked recipe, it is possible to further enhance the quality of the Chianina meat and the final result is truly remarkable. For this recipe yes adult beef, a mix of vegetables and herbs from the garden, white wine and extra virgin olive oil. It is an exceptional condiment with all types of pasta. Try it with spaghetti (large) by choosing a consistent quality of pasta. Heat the "Chianina meat sauce" for a few minutes over low heat, adding a few tablespoons of the pasta cooking water, drain the pasta and toss for 2 minutes together with the sauce. Before serving, complete the dish with a grated parmesan.
Ingrediants:
Chianina beef, pork sausage, extra virgin olive oil, wine, fresh mixed vegetables in variable proportions (onion, carrot, celery, potatoes), garlic, salt, pepper.
Cheese and pepper
The Cacio e Pepe Sauce another great classic of Italian cuisine, spaghetti with cacio e pepe. Like many traditional recipes, this too has its roots in the peasant culinary tradition. Very few ingredients are used to produce this dressing. Grated hard cheese, freshly ground black pepper, corn starch for texture. A very fast and easy preparation, delicious, with products of first quality. Serve with a sprinkle of Pecorino Romano.
For the preparation a suggestion: heat the Cacio e Pepe mixture in the pan in the desired quantity. Add a few tablespoons of the cooking water of the pasta you are cooking. Melt the mixture slightly then add the pasta and let it flavor and mix well.
Ingrediants:
Grated hard cheese 55%, water, corn starch, pepper (milk, cagio, salt)
Speck and Porcini
Speck and Porcini Sauce unites ideally and two Italian regions with a high gastronomic vocation. Tuscany and Trentino come together in this "spectacular" and truly tasty recipe. To produce this sauce, only the best ingredients are used such as Speck DOP from Trentino and the best Tuscan mushrooms and tomato pulp, only first choice. The rest of the recipe are fresh vegetables and very little salt given the flavor that Speck already brings to the dish. Extra virgin olive oil EVO and the dish is ready. Cook some good Tagliatelle or Pappardelle "al dente", drain and sauté for 2 minutes over medium heat. Sprinkle with Parmesan and if you like a sprig of parsley. Enjoy your meal.
Ingrediants:
Tomato, smoked speck 25% (pork, salt, spices, dextrose, fructose. Porcini mushrooms 21% (Boletus Edulis), extra virgin olive oil, wine, garlic, salt, pepper.
Wild Boar Ragout
The Wild Boar Ragout it is a typical condiment of the land of Tuscany. A antique plate e widespread in our countryside and in our Apennine mountains. A recipe with wild boar is really tasty and very popular, which our grandparents loved and proposed, given the good possibility of finding (with hunting) the raw material. The wild boar. To cook this game ragout, only the best ingredients are used such as wild boar meat (60%) the best fresh vegetables (from the garden or fresh) the tomato pulp first choice Italian or Tuscan, dark chocolate (the ancient recipe provides for it) extra virgin olive oil EVO, a good spicing with thyme, sage and rosemary, black olives, pepper or pereroncino to taste And after many hours of cooking, the Ragù is ready to season a good artisan pasta. The last tip is to cook the pasta "al dente", drain and sauté for 2 minutes over medium heat. Sprinkle with Parmesan and if you like it a sprig of rosemary or two bay leaves are always nice. Enjoy your meal.
Ingrediants:
Wild boar meat 60%, onion, tomato, pork, salt, spices, extra virgin olive oil, wine, garlic, salt, pepper, dark chocolate, black olives. chilli, thyme.
Tuscan crostino
The Tuscan crostino it is a must of traditional Tuscan cuisine. S i cook by preparing a light sauté for flavored, preferably with fresh vegetables. Separately prepare the chicken livers (clean and fresh) to be cooked in a pan over low heat. Add a generous knob of butter, some chopped capers, a little anchovy paste., salt and pepper (to taste). Combine everything in a pan (sautéed vegetables and livers) to mix the flavors. Then you pass everything in a blender adding oil and blend until the desired particle size is reached. The final touch is to fix the creaminess with a little butter. And the Tuscan Crostino is a specialty which for decades has always been present on the tables of our grandparents and is very popular even today. Enjoy it hot spread on toasted or toasted bread.
Ingredients: Chicken livers 58%, onion, carrot, CELERY, BUTTER, sunflower oil, pickled capers (capers, red wine vinegar - contains SULPHITES), ANCHOVIES paste, extra virgin olive oil, garlic, wine, salt, lemon juice, pepper.
Tuscan ribollita
Ribollita is one of the most popular peasant recipes of typical Tuscan cuisine. It is cooked using a mix of fresh vegetables and smells of the garden. Onion, garlic, celery, carrot, and of course black cabbage, savoy cabbage and beans. A pinch of red pepper, and black pepper (to taste) serve to balance and strengthen the taste. Once the vegetable mix is cooked, add the stale homemade bread (the one left over during the week) and is left to soften and flavor in an earthenware dish (preferably). It is a single dish that for decades has been one of the most popular on the tables of our grandparents. Taste it not too hot and seasoned with a drizzle of Tuscan extra virgin olive oil. Exceptional with an addition of fresh onion sliced on top ..
Ingredients: Tomato, beans 14%, water, bread 11% (WHEAT flour - GLUTEN, yeast), black cabbage 7%, extra virgin olive oil, onions, carrots, cabbage 6%, CELERY, salt, garlic, sage, chili pepper.
Pappa al Pomodoro
Pappa al Pomodoro is one of the most popular peasant recipes of typical Tuscan cuisine. It is cooked using stale homemade bread, (the one left over during the week) which, once soaked in water, is flavored with lightly fried vegetables and garlic and a pinch of chilli, to be then cooked together with the tomato pulp. Basil is added only at the last moment so as not to let the essential oils that characterize it evaporate. A pinch of sugar during cooking lowers the acidity given by the tomato. It is a unique dish that has been omnipresent on the tables of our grandparents for decades. Taste it not too hot and seasoned with a drizzle of Tuscan extra virgin olive oil. Season with salt to your liking.
Ingredients: Tomato 81%, bread 13% (type "0" soft WHEAT flour, water, yeast), extra virgin olive oil, garlic, salt, basil, chilli
Rabbit ragout
The Ragù di Rabbit it is a high quality product with a soft and delicate taste. This dish was widely used in the farming communities of our countryside, where the breeding of rabbits for family use was also widespread. It is a cooked ragù with the best rabbit meat and is excellent with all types of pasta. Try it with spaghetti or short pasta (that I prefer). Heat the "Rabbit sauce" with a report card for a few minutes, adding a few tablespoons of cooking water and the pasta al dente and sauté for 2 minutes together with the sauce. Before serving, add a grated parmesan.
Ingrediants:
Rabbit meat and liver 60%, pulp tomato, extra virgin olive oil, white wine, salt, onion, garlic, rosemary, sage, thyme, pepper. salt.
Wild boar stew
Wild Boar Stew with Olives it is a very popular product throughout Tuscany and in the Apennine regions of central Italy. This dish was widely used by the farmers of our countryside, who, being often also hunters, often had wild boars captured during hunting trips. Even today, the typical recipe requires a mandatory step called marinating, before proceeding to cook the wild boar meat. It is used to flavor the meat thus eliminating the strong wild flavor, not appreciated by everyone. A good marinade lasts at least 24 hours, where the wild boar meat is left to soak in a bowl with red wine, onion, carrot, celery, garlic, cloves, then it is cooked and left to simmer for at least an hour and half or until the meat is tender and tasty. It is a very caloric dish, certainly more suitable for the winter period and is often served with the classic yellow flour polenta. Our stew is very practical because it is already cooked and it is sufficient to heat it in a pan or in the microwave.
Ingrediants:
Wild boar meat, tomato, extra virgin olive oil, onion, olives, wine, garlic, salt, dark chocolate (lecithin
soy), pepper, bay leaf, sage, juniper, thyme, natural flavors.
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Arista in oil
Arista in oil is a typical Tuscan preparation with which our farmers kept pork during the spring and summer periods. It is a typical dish also known as "Tuna del Chianti", a name that derives from the fact that the meat, following cooking in wine and marinating in oil, takes on a consistency very similar to that of tuna. It is prepared with first choice pork loin to which any are eliminated fatty parts before marinating with white wine and spices. With this treatment and cooking in abundant wine, takes on a beautiful light hazelnut color and the flavor and aroma are very similar to the delicate one of tuna. At the table it is served in a classic way, with Tuscan beans and onion, but also with chickpeas or simply alone, to better savor its delicacy and particularly pleasant taste. It is truly a delicacy not to be missed.
Ingredients: rather lean pork loin fillet, dry white wine, bay leaves, extra virgin olive oil, coarse salt, peppercorns.
