Ragù alla Barrocciaia

The Ragù alla Barrocciaia by Magie di Sapori belongs to the "Ricette d'autore" line and stems from the Tuscan company's collaboration with chef Bagoga, a name every food lover associates with fine Sienese cuisine. The young boy who came to the city with nothing, who after trying his luck riding in the Palio di Siena, went on to create the Grotta di Santa Caterina, a magical place that continues to be a point of reference for all those seeking the flavours of the past. Bagoga's cooking is made of instinct and knowledge "borrowed" from Tuscan peasant tradition, blended into a gastronomic identity all of its own. The same genuine, authentic flavours found in Magie di Sapori's jars. To prepare the so-called "Ragù alla Barrocciaia", the meat is traditionally "knife-cut", giving it an irregular, coarse shape. The ancient recipe calls for chicken giblets and diced pancetta to be added at the end of cooking. The unusual expression alla Barrocciaia comes from the name given to the person who drove the barroccio, an ancestor of the cart, known as the âBarrocciaioâ, famous for his rough, brusque manners, just like the chunks of meat found in the sauce. A person of substance and strong character, yet, like the flavour of the ragù prepared by Bagoga and Magie di Sapori, the same today as it was in the past.