Sauces and ragù

To make the Alpenzu game and blueberry ragout, only fresh and genuine raw materials are selected according to traditional Valdostan recipes.

Together with the meat, the blueberries are added and a delicate sauté and pulp of sun-ripened tomatoes are browned.

Cooking is slow to maintain the flavour and aroma, with no preservatives or colouring agents added, but only natural ingredients.

An authentic-tasting ragout still made by hand following the ancient recipes of the Aosta Valley mountain tradition.

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To make the meat sauce of Alpenzu are selected only fresh and genuine raw materials following traditional Aosta Valley recipes.

Together with the meat is browned a delicate sauté and pulp of sun-ripened tomatoes.

Cooking is slow to maintain the flavor and aroma, without the addition of preservatives or dyes, but only natural ingredients.

A ragù with an authentic taste still made by hand following the ancient recipes of the mountain tradition of Valle D’Aosta.

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To make the Alpenzu Deer Ragout, only fresh and genuine raw materials are selected following traditional Aosta Valley recipes.

Together with the deer is browned a delicate sauté and pulp of sun-ripened tomatoes.

Cooking is slow to maintain the flavor and aroma, without the addition of preservatives or dyes, but only natural ingredients.

A ragù with an authentic taste still made by hand following the ancient recipes of the mountain tradition of Valle D’Aosta

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To make the sauce Sausage and Chestnuts of Alpenzu are selected only fresh and genuine raw materials following traditional Aosta Valley recipes.

Together with the sausage and chestnuts, a delicate sauté and sun-ripened tomato pulp is browned.

Cooking is slow to maintain the flavor and aroma, without the addition of preservatives or dyes, but only natural ingredients.

A ragù with an authentic taste still made by hand following the ancient recipes of the mountain tradition of Valle D’Aosta.

CLICK HERE FOR SHIPPING POLICIES

This version of meat sauce made by Riolfi Sapori has its foundations in the classic Piedmontese recipe. It is made as per local tradition with the use of only Italian and local raw materials of excellence such as: Piedmontese beef, Barbera DOC wine and Italian tomatoes. We recommend tasting it together with egg Tagliolini.

The Piedmontese rabbit ragout by Riolfi Sapori is made with the best raw materials selected on the market. The traditional recipe of Piedmont is still used by cooking the sauce with a sautéed carrot, and celery and blending it with Barbera DOC are then added aromatic plants to make it even tastier. Everything is then mixed with Italian tomatoes.