First Courses

Most of the Fiocchi family members really enjoy cooking and food, so do most of the people that work with us.  I would choose the Fiocchi lunch room in the Lecco  factory over many highly rated restaurants, the ladies that work there are amazing!

Many of my warmest and dearest memories as a little girl are very much connected to cooking, staying in the kitchen and eating as a family around the table, or preparing giant meals for family holidays, once you are at the table or in the kitchen together there is a bond with anyone sharing that space with you, and that is a fact. This is very common for most Italians. Family traditions are intertwined with food so much and most recipes are passed down from Nonna to granddaughter over and over again through the generations. 

One of my first memories is of my nonna, taking a small ladder, putting it next to the table in the kitchen so I could climb on it, and teaching me how to make homemade gnocchi. I was four. I still remember the smells and the colours of her kitchen how her hands moved the flour and made a little mountain, the way she put the potatoes in it,  and how the light filled the room making it all seem like magic. To this day I do believe cooking well is some sort of incredible portent , a perfect alchemy that can make all around you happy. I spent wonderful moments with my Papi (Carlo Fiocchi) in the kitchen too! He is a very talented cook and enjoys preparing food for his family and his friends, I really enjoy the time we spend together and his amazing Tomato Sauce (nope he would not give that recipe out sadly! He is jealous of it!). While I usually fight over who makes the best risotto with my mother. Most of the Fiocchi family really enjoys cooking and food, and even so many of the people that work with us. For example, I would choose the Fiocchi lunch room in the Lecco  factory over many highly rated restaurants, the ladies that work there are amazing! So this year I thought it would be nice to share some more of our family recipes with all of you. Something nice and simple that can be actually made without a lot of fuss and complicated ingredients or machinery that seem so fashionable these days, I thought of some real home cooking from the Fiocchi Family kitchen to your own!

I hope you will enjoy it!


Ragù al Cinghiale (Boar Bolognese)

Ingredients (4 people) *
- 800 gr of minced boar (28.21 oz)
- 1 carrot
- 1/2 onion
- 1 celery stick
- rosemary
- sage
- laurel 2 leaves
- 1 teaspoon of juniper berries
- 750 gr tomato sauce (26.45 oz)
- 1 litre of red wine (4 cups)
- salt, olive oil

Let the meat marinate 3 hours in the wine with finely chopped carrot, onion, celery, rosemary, and juniper. After the 3 hours drain all the liquid.  In a pot, heat up some olive oil, and ,when warm , put the drained mix in the pot and let it simmer until evenly cooked to a light brown. At this point add the tomato sauce. Let it cook for 3 hours with a lid, then take the lid off and let it cook until the density satisfies you, check the salt an add if necessary.

You can put this on your favourite pasta, the one that is perfect for it is usually Pappardelle pasta, but even a nice big tagliatelle pasta can be nice, it is amazing on Polenta too!

I enjoy mine with a Brunello di Montalcino as a wine.

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