FLAVOURS
HANDED DOWN
AND REDISCOVERED

Eduardo used to say it, too: ‘O rraù addà pippia’! Otherwise it’s just meat with ‘la pummarola’ (tomato sauce).

And this one went through a long cooking. A very long one: from a minimum of 8 up to 12 hours, over a very low heat, as Neapolitan tradition dictates.

Let's start by saying that in the Ragù Napoletano of Giò and Giuà there is only meat from the Gerini Premium Selection.

Herbs, lots of them, and San Marzano PDO, the king of tomatoes for ragù. Tastes good? Even better: è comme chello è mammà!

READY, VIT VIT. WITH RICOTTA CHEESE È NA POESIA!

An old, ancient sauce, created by the people of Naples before the discovery of America. And indeed, it is without tomato.

Yet you wouldn't know it by looking at the colour, would you? We wrote about it already; the bright red is only given by the sweet and spicy chilli puree.

And the meat in the reduced stock is chosen from the Gerini Premium Selection. With pasta it is outstanding, but also on a nice slice of bread - strictly cafone bread - or on pizza it is ‘na squisitezza!

PRONTA, VIT VIT. CON LE COZZE È DA PAURA!

The sauce of flavour. There is no other way of describing Genovese Napoletana

Even the origin of its name is a mystery, but the one thing we can tell you is that once you taste it, you won't ever want to go without.

No tomato, this was o' rrau before the arrival of Neapolitan red gold. Lots of onions, from Tropea and Montoro. Slowly cooked till they wilt off. And then beef muscle, chuck and pork 'tracchiulelle' from the Gerini Premium Selection.

READY, VIT VIT. WITH CACIO E PEPE TE FÀ VULA’!

If you could taste the sun and wind of the Gulf of Naples, they would taste like Sciue Sciuè.

Just a few ingredients and a quick cooking time of just a couple of minutes, because simple things only need the highest quality ingredients to be delicious.

Here then, the Piennolo del Vesuvio DOP tomatoes, hand-picked on the slopes of the volcano, the Neapolitan white garlic, basil and extra virgin olive oil.

READY, VIT VIT. E DOCE COMME NU VAS!

An intense and unique flavour for a tasty sauce.

Tradition says it originated in Naples, although each region has its own version. Ours is Tuscan style, with aulive and chiapparell - black olives and capers - and with Aglione della Val di Chiana, sweet and digestible.

Tomato? Only San Marzano PDO. And then? Extra virgin olive oil - the good kind from the Tuscan hills - and salt. Because simplicity is delicious!

READY, VIT VIT. ANCHOVY ‘E CI STA DA DIECI!

In Tuscany, it’s not ragù. It is called I' Sugo. Because the king needs no presentation.

Each family has its own secret for preparing it, but one is essential for everyone: meat, which must be very good.

In our Tuscan ragù there is only selected meat from the Gerini Premium Selection. Chianina and Cinta Senese, with San Marzano PDO tomatoes.

And the wine is Chianti, only. Tuscan? By all means! Bòno? You bet!

PRONTO, VIT VIT. CO‘ TORTELLI O SU ‘I PPANE L’È MAGIA!

It was born to make a virtue of necessity, when meat was meat was scarce and appetite great. It stays, because it is delicious!

Its origin is simple: to make a sauce as tasty and rich as meat sauce, but without meat. As a matter of fact, they are very similar, from their smell already.

Thanks to the many aromatic herbs and spices, San Marzano PDO tomatoes, Tuscan onions, Chianti red wine and oil from the hills of Reggello.

Its' fake in the name only, its taste is truly authentic!

READY, VIT VIT. L’È UGUALE A ‘I SUGO SCAPPATO QUELLO DELLA MI’ NONNA!