Magie di Sapori's Ragù alla Barrocciaia belongs to the “Author's Recipes” line and comes from the collaboration of the Tuscan company with chef Bagoga, a name that every gourmet associates with good Sienese cuisine.
The little boy who came to the city with nothing, who after trying his luck running the Palio di Siena gave life to the Grotto of Santa Caterina, a magical place that continues to be a reference point for all those who are looking for the flavors of the past.
Bagoga's cuisine is made up of instincts and knowledge "stolen" from the Tuscan peasant tradition, merged into a gastronomic identity Sui generis.
The same genuine and authentic flavors that can be found in the jars of Magie di Sapori.
To prepare the so-called "Ragù alla Barrocciaia" the meat is traditionally cut "with a knife", thus assuming an irregular and coarse shape.
The ancient recipe calls for the chicken offal and diced bacon to be added at the end of cooking. The strange expression to the Barrocciaia comes from the name of the one who drove the cart, ancestor of the gig, called "Carrier”, Known for his rude and rude ways, like the pieces of meat found in gravy.
A person of substance and decisive character, however, like the taste of the ragù prepared by Bagoga and Magie di Sapori, today as in the past.