Il Borgo produces a selected range of sauces, which can be used on toasted bread (“bruschetta”), on “crostini” as a tasty appetiser, or with pasta.
All the ingredients used to make the sauces are high-quality and undergo the same strict controls of the cured meats.
Tip for pasta sauces: warm up the sauce separately in a pan with some cooking water (from the pasta pot). After draining the pasta, pour this in the pan with the sauce and stir.
From a typical popular recipe based on chicken livers, capers and anchovies, this Tuscan Pâté is used to make “black” crostini – a tasty classic, unmissable part of every authentic Tuscan “antipasto”.
£15.90
One of the most characteristic condiments of Tuscan cuisine with a strong, deep and authentic flavour.
£11.90
Made with certified Chianina, one of the largest and oldest cattle breeds in the world (the famous “bistecca alla fiorentina” is also produced from its meat), this sauce can be used as a ragout for pasta.
£11.90
A sauce made with Aglione, an ancient and typical vegetable of the countryside around Siena.
£8.90
A traditional spreadable sauce made with veals’ spleen and liver, to be applied on crispy toasted bread and eaten as an appetizer.
£11.90
