Italian Sauces & Ragù (Salse)

Classic Tuscan foundations for pasta, meats, and seafood — curated by Chef David Giani.

Selection of Tuscan sauces and ragù
Tuscan ragù in a pan
Ragù

Tuscan Ragù

Slow-simmered, rich, and versatile.
Wild boar ragù with pappardelle
Game

Wild Boar Ragù

Juniper & bay for deep Tuscan character.
Tuscan sausage ragù
Ragù

Tuscan Sausage Ragù

Rustic, aromatic, perfect with pappardelle.
Classic tomato sauce
Base

Tomato Sauce

Bright, basil-kissed sugo al pomodoro.
Silky béchamel sauce
Classic

Béchamel

Silky base for lasagne & gratins.
Basil pesto
Herb

Basil Pesto

Fragrant Genovese-style pesto.
Forest mushroom ragù
Ragù

Forest Mushroom Ragù

Earthy porcini depth.
Duck confit
Confit

Duck Confit

Silky preserved duck legs.
Fish fumet
Stock

Fish Fumet

Delicate seafood base for sauces.
Demi-glace reduction
Glace

Demi-Glace (Veal/Beef/Chicken)

Glossy reduction for finishing.
Lamb ragout
Ragù

Lamb Ragout

Rich, slow-braised; perfect for pappardelle.

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