Mushrooms & sausage sauce.
The Tuscan cuisine, was born as a poor countryside cuisine based on simple and earthy products. The Tuscan creativity, developped these simple ingredients into very refined and delicate recipes, which have been transmitted by the housewives generation after generation to nowadays. The pairing crumbed Italian sausage and mushrooms ( porcini mushrooms are not not a must, since it was not easy to find them all the time) became a classic in our cuisine. Without adding any tomatoes, this white, very delicate and meaty ragout is cooked in a pan with just some olive oil, these crumbed italian sausages and the mushrooms.
From this tradition, we created our Salsa Salsicce e Funghi Toscana in Tavola.
How to use : This sauce is good for short cut pastas, like maccheroni or tortiglioni, but which is also suggested to top toasted bread for appetizers or starters.
The strong taste of the sauce marries well with red textured wines.