Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Single-meat ragù with the best anatomical parts of the wild boar, hand-worked and slowly cooked.
Using very little tomato, the recipe has an enveloping but delicate flavour, thanks also to the maceration of the meat in Trentino red wine and the light hint of bitter cocoa, which rounds out the taste.
The history of Alpe Magna began in 1953, when Mario Simonetto, after a long apprenticeship as a butcher in numerous shops, opened his first butcher shop in Castelnuovo in Trentino. After decades of intense work, the facility expanded with the construction of a laboratory for the production of typical meats and cured meats and a new department for the preparation of gastronomic excellence. In a short time, the experience and passion passed down made Simonetto Carni a distinctive brand of quality.
In 2014, the business was recognized as a Bottega Storica Trentina, a testament to the company's great socio-cultural value. A few years later, with Andrea and Davide, a new great adventure was born: that of Alpe Magna.
INGREDIENTI:Carne di cinghiale 60%, verdure fresche in proporzione variabile (cipolle, carote, sedano), vino rosso trentino (solfiti), olio EVO italiano, farina di riso, concentrato pomodoro, burro, olio di girasole, sale marino, aromi naturali, spezie, cacao.
Peso netto: 190 gr (Consigliato per 2 persone).
Prodotto da: Simonetto Carni sas di Simonetto Stefano & C. Viale Venezia n.20 38050 Castelnuovo - TN
Raw ox heart tomato puree 550g
Ideal if used raw as a condiment for boiled meats and sauces. It pairs delicately with fish, meat and cheese (excellent on flakes of Parmigiano Reggiano). A unique complement to fruit salads, ice creams, creams and zabaglione.
Antipasto Ricco with artichokes, chiodino mushrooms, sweet peppers and pitted olives in olive oil
Fresh onions in extra virgin olive oil.
Net weight: 200 g
A rustic vegetable sauce, enriched with parsley and the flavour of green celery. Excellent with boiled beef, eggs and anchovies, also good with boiled potatoes, soft-rind cheeses, robiola or fresh goat's cheese.
Bar of dark chocolate and coffee. 100 g
Vegetable Dice
Mountain lentils have a soft skin, so they do not need soaking in water before cooking. They are an excellent match with Cotechino and Zampone pork meat products.
Characterized by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic balsamic vinegar, enhancing the flavors of any dish with its intensity. In cuisine it can be used fresh or can be heated in cooking preparations.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Pesto with Genoese PDO basil, PDO aged Parmigiano Reggiano and extra virgin olive oil. A typical Ligurian tradition.
Bar of dark chocolate 99%.
Extra virgin olive oil - Raw material
Carnaroli rice is considered one of the best Italian varieties of rice for risotto.
Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.
Cooking time: 17 - 19 minutes.
Buzzonaglia of Carloforte red tuna in olive oil, entirely hand-worked
Condiment with Balsamic Vinegar of Modena IGP. Its density of 1.31 makes this condiment ideal with meat and cheeses.
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