La dispensa di Amerigo

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...

From the typical Lazio tradition, the Amatriciana is a pasta sauce made with guanciale pancetta fried in extra virgin olive oil, shaded with dry wh...

Cacio 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 ...

This sauce is made by mixing together indigenous ingredients from Emilia Romagna territory: sausage from the local butchers, 100% Emilian tomato an...

The wild boar ragù by La Dispensa di Amerigo is a sought-after and particularly loved sauce, prepared exclusively with excellent raw materials, sta...

Dispensa di Amerigo's peperonata is made according to the traditional recipe with tomatoes and peppers harvested at the right point of ripeness and...

Porcini mushrooms sauce brings to the table the aromas of the undergrowth of Italian valleys. Obtained with porcini mushrooms (Boletus Edulis and i...

Parmigiano Reggiano PDO creamy sauce is made exclusively with Parmigiano Reggiano, without the addition of other cheeses in the recipe. The final p...