Venison ragù

Maybe the most famous among ragù, venison ragù has an intense taste, thanks to the long maceration in red wine, flavoured by notes of fennel and cumin.

Tips for use: excellent with polenta or egg pasta such as tagliatelle and pappardelle. Ideal for dressing pasta or on toasted bread. It can also be served as finger food. Warm with a little oil or cooking water.

Ingredient: deer meat 60%, fresh vegetables in variable proportion (onions, carrots, celery), Trentino red wine (sulphites), Italian EVO oil, butter, rice flour, sunflower oil, pork bacon 2%, natural flavours, spices, sea salt.

Without preservatives and gluten-free.