Ragu of Fassona is made with the meat of Piedmontese breed. Thanks to its unique hypertrophy, due to a gene that lead the production of myostatin (a protein that control muscle size), organoleptic, nutritional and tasting characteristics it’s considered one of the most precious meat in Italy. Fassona has a lean, few fat veins, tender and sweet meat, which does not loose too much water during cooking.
Another unique trait of Fassona breed is the method it is reared. Usually, rearing is performed inside modern barns, close, in an almost claustrophobic space. Here, cows are free to graze in the property of the farmer, and, thanks to their docile behavior, they will not bother you at all.
Our Pairing Suggestion:
Ideal to season pasta like tagliatelle. Pair with a glass of Barbera d’Alba DOC to keep all the course in Piedmont region.
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