This traditional Genoese meat sauce needs a fairly long preparation but the recipe to prepare it, as we’ll see, is really quite simple. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. To prepare the tocco meat sauce you’ll need: 250 g of beef leg or rump steak (scamone), 300 g of tomato sauce, 20 g of dried mushrooms, 1 onion, 1 carrot, 1 clove of garlic, 1 stalk of celery, rosemary, bay leaves, salt, extra virgin olive oil, 1/2 glass of red wine. This doesn’t necessarily make the salami better, of course, but it probably means it wasn’t mass-produced. Made from 100% antibiotic-free pork containing no artificial ingredients, Fiorucci All Natural Sopressata is completely free of added chemicals and preservatives. Seasoned with pepper and smoke.

You’ll like them both on their own and in tandem, and you’ll get a good idea of which you prefer and why. Put the whole piece of meat inside the saucepan and brown it (on all sides) together with the vegetables for five minutes, taking care not to burn the vegetables. Similarly, if you want a super authentic Genoa salami, look for a brand that’s actually Italian.

A single-serving of this high protein treat makes for a perfect accompaniment to lunch, a mid-day snack or something to tie you over until dinner! Available in 2.5lb presliced bag. Although many other cured meats are made in Genoa, this particular salami appears to have captivated the … Salami also tends to be more spicy than some cured meats, and it may have a slightly fermented flavor, depending on how it was handled and cured. My last post was on Genoese meat ravioli, one of the most traditional dish of our Region.

Tocco, the traditional Genoa meat sauce. I.V.

Now, we’ve made it easier than ever to enjoy this classic combination on the go! The salami is then safe to eat. Experience the delectable taste of our new Fiorucci Mild Salami Snack Pack, ideal for grocery and convenience stores! Salami can be made with just about any type of meat. I'm Enrica, the face and soul behind A small kitchen in Genoa.

Sweet pimentón is used in our Italian chorizo to create its wonderfully balanced, sweet and smoky flavor.

If the sauce is too liquid, after two and a half hours remove the lid and continue cooking at a very low heat until you reach the desired consistency. Introducing our new Fiorucci Mortadella, in a convenient, pre-sliced, resealable package!

- Route 9Loudonville, N.Y., 12211, We will be closed for Independence Day WeekendWe will resume normal hours on Monday. Don’t call it ragù nor bolognese, it’s a different thing. Once cured, a salami can be stored at room temperature until it is cut open. A small amount of white mold on the external casing is acceptable, although it should be scraped off before eating. Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! It’s a sauce made by a  big piece of beef (chuck is the best part) slow – slow –  cooked under stock for at least 3/4 hours. If you continue to use this site we will assume that you are happy with it. The filling is a mixture of meat – veal and pork (the original recipes also include some offal)- and vegetables – tradition wants escarole and borages – all tied together by parmesan cheese, eggs and marjoram leaves.