Rich and appetizing, the most typical sauce of Tuscan cuisine, together with Pomarola, and the most used “here” to dress all types of pasta. Traditional and mouth-watering with egg pasta pappardelle, but also with short pasta and with spaghetti or pici. La Vialla’s “Pentoloni” (= big pans) preserve the fragrance of tomato and don’t dull the flavours.
Ingredients: Beef, Crushed tomatoes, Chicken liver, Pork, Extra virgin olive oil, Onions, Carrots, Tomato concentrate, Celery, Red wine, Salt of Trapani I.G.P., Pepper, Parsley, Basil.