
Ragù Bolognese
This classic ragù bolognese is made following the traditional recipe, by using beef and pork meat slowly cooked under low fire; which is what gives...
View full detailsThis classic ragù bolognese is made following the traditional recipe, by using beef and pork meat slowly cooked under low fire; which is what gives...
View full detailsFrom the typical Lazio tradition, the Amatriciana is a pasta sauce made with guanciale pancetta fried in extra virgin olive oil, shaded with dry wh...
View full detailsThis sauce is made by mixing together indigenous ingredients from Emilia Romagna territory: sausage from the local butchers, 100% Emilian tomato an...
View full detailsCacio e Pepe is a traditional recipe made in Rome, where the sauce was born, is something to be really proud about. Not easy to prepare at home as ...
View full detailsConsidered a dish of the Lazio tradition, the history of Carbonara sauce is uncertain. Indeed, as often happens, there are different opinions on th...
View full detailsDispensa di Amerigo's peperonata is made according to the traditional recipe with tomatoes and peppers harvested at the right point of ripeness and...
View full detailsPorcini mushrooms sauce brings to the table the aromas of the undergrowth of Italian valleys. Obtained with porcini mushrooms (Boletus Edulis and i...
View full detailsParmigiano Reggiano PDO creamy sauce is made exclusively with Parmigiano Reggiano, without the addition of other cheeses in the recipe. The final p...
View full detailsThe wild boar ragù by La Dispensa di Amerigo is a sought-after and particularly loved sauce, prepared exclusively with excellent raw materials, sta...
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