Welcome in the ragout world, prepared as the ancient culinary tuscan tradition wants. In the Caruso Rosalia's La Cucina workshop in Castelfiorentino, within lushes hills and amazing rural landscapes, here a fragrant and tasty sauce is cooked, as our grandmathers did. The preparation is done onn low heat, with a long time boiling procedure, in a such a way that chopped tomatoes could imbibe all the loacl meat flavour, in order to get a dense, rich and unique taste.