Sugo di cinghiale

Ein Rezept, entstanden in der tief verwurzelten Jagdtradizion; geschmortes Wildschweinfleisch mit Barbera DOC Rotwein und frischem Gemüse. Schmeckt auch ausgezeichnet mit Polenta.

Our tomato sauces are made in Piedmont/Italy using only sun-ripened, fresh tomatoes and fresh vegetables. Slow and long simmering produces a thick and flavoursome sugo. Seasoned according to old recipes and refined with herbs, vegetables, mushrooms, meat and fish, the result is a flavourful, authentic Italian sugo. Naturally preserved with salt, our sugo does not require any artificial preservatives. Although slightly saltier in flavour than conventional sugo, a little less salt can be used when cooking pasta to compensate for this.