Press Releases

Sugo Toscano Allo Sangiovannese: A Legend Returns to the Table

Inspired by rediscovery of a historic regional recipe, RITROVO^® teams with RADICI, Don Curtiss to create Tuscan Spiced Pasta Sauce

SEATTLE, WA - RITROVO^® ITALIAN REGIONAL FOODS celebrates two years of product development in its introduction of Tuscan Spiced Pasta Sauce, produced by RADICI OF TUSCANY and proudly designated as A RITROVO^® SELECTION.

Product research, all done in-zone with Sandra Masi of RADICI OF TUSCANY and later with the addition of Chef Don Curtiss of Seattle's VOLTERRA RESTAURANT, was compelling. "Literally, we were 'taken by the palate' and never let go," explains RITROVO^® co-president and founder Ilyse Rathet. "The dish was unique in its exotic richness and complexity. Notwithstanding, the more we researched why Stufato allo Sangiovannese was so good the deeper our fascination by it became."

"Stufato is the result of a culinary tradition begun by immigrant laborers at the iron forges of Tuscany's Arno valley during the 1800's. These low-wage workers, streaming in from less affluent regions and countries, brought with them their own culinary traditions and means for making more palatable the foraged and 'less noble' foods that they consumed such as 'lesser cuts' and fragments of discarded meat. Foraged ingredients would commonly be combined, strongly seasoned, and cooked into a stew (stufato) in the very iron forges the laborers earned their meager livings at. Sweet, strong spices such as cinnamon, nutmeg, and coriander were used. Non-native spices, as were the first 'chefs' of Stufato allo Sangiovannese."

RADICI OF TUSCANY’s Tuscan Spiced Pasta Sauce follows the traditional recipe with a vegetarian, organic tomato base, complimented by top-quality ingredients including Sangiovese red wine and high quality extra virgin olive oil. This delicious sauce is ready to spoon over pastas, polenta, sautéed beef, or other meat strips. Incredibly rich flavors!

RITROVO® Italian Regional Foods and RITROVO® SELECTIONS™ have been featured in the following media and publications:

• Bon Appetit
• El Paso Times
• Fancy Food Magazine
• Food & Wine Magazine
• Fortune Magazine
• Gourmet Magazine
• Martha Stewart’s Blueprint Magazine
• Miami Herald
• Oprah Magazine
• Philadelphia Inquirer
• Portland Oregonian
• Rosengarten Report
• San Diego Tribune
• Sante Magazine
• Saveur Magazine
• Seattle Magazine
• Seattle Post Intelligencer
• Seattle Times
• The Kalamazoo
• The New York Times
• The Wine Spectator
• Viv Magazine

Past press releases.

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For wholesale pricing, please call us toll free at 1-866-RITROVO (748-7686) or email us at info@ritrovo.com.