- About us
- Company details
I am Giulio Lazzari, owner of the family company “Macelleria Lazzari” of Ostiano
(Cremona- Italy).
I am passionate about Italian food and I would like to promote our typical products abroad
and out of my small village, so I selected four of the oldest family recipes.
Our recipes are unique and original, part of our cultural identity passed down from
generation to generation.
These recipes are carefully prepared using only high quality ingredients, then pasteurized
and bottled in glass jars with CE mark following international markets regulations.
HERE BELOW THE SELECTED FAMILY RECIPES:
1 TRADITIONAL RAGÚ MEAT SAUCE 250g (perfect for fresh egg pasta, tagliatelle,
garganelli - stuffed pasta, tortellini, ravioli - durum wheat pasta,
conchiglie, fusilli, rigatoni)
2 WHITE DUCK MEAT SAUCE 250g (perfect for egg pasta, tagliatelle, pappardelle,
lasagne, bigoli, risotti or polenta )
3 BRAISED MEAT SAUCE 250g (perfect for fresh egg pasta, tagliatelle - durum wheat
pasta, rigatoni - stuffed pasta, agnolotti, gnocchi, risotto or polenta )
4 STEWED TRIPE 250g (perfect second course with polenta, potatos or beans)
We offer ready-to-use sauces characterized by a unique and extraordinary flavour, 100%
made in Italy, gluten free and without preservatives, bottled in glass jars with shelf life 9
months, so our customers can taste the old Northern Italian cuisine.
Check the web page for more informations about our story and products
www.macellerialazzari.it
Year of establishment:
2018
Number of employees:
0
Annual turnover:
between 250.000 and 500.000 Euro
Reference year of turnover:
2017
Export turnover:
0
Activities:
Production of meat and poultry meat products
Wholesale of charcuterie and other meat products
- Videos
- Catalogue
No videos uploaded
No documents uploaded
- Contact Information
- Business Proposals
Company:
MACELLERIA LAZZARI DI Lazzari Giulio
Web site:
Address:
via Garibaldi 31
City:
OSTIANO (CR)
Zip Code:
26032
E-commerce:
Social media:
Tag:
No business proposals uploaded
- Map
TRADITIONAL RAGÚ MEAT SAUCE 250g (perfect for fresh egg pasta, tagliatelle, garganelli - stuffed pasta, tortellini, ravioli - durum wheat pasta, conchiglie, fusilli, rigatoni)
In Italy we call Ragù the traditional classic minced meat sauce. Because of its tastiness, pasta with Ragù is one of the world's most popular and famous Italian dishes. This sauce has lots of versions, according to the different traditions and taste of each Italian region. Our Ragù is prepared following the typical recipe of Ostiano, which reflects tradions and culture of our area. We use only 100% Italian meat and vegetables from Northern Italy farms.
WHITE DUCK MEAT SAUCE 250g (perfect for egg pasta, tagliatelle, pappardelle, lasagne, bigoli, risotti or polenta )
The latest product of MACELLERIA LAZZARI is the duck meat sauce, to introduce a top quality product to very demanding customers; our sauce is more genuine than ready-to-use sauces produced in large amounts through industrial processes. We use only duck meat from neighbouring villages or zero-miles meat, to guarantee the genuineness of our sauce. This ready-to use sauce is characterized by a delicate flavour and it is perfect with homemade fresh pasta (ex. Tagliatelle, fettuccine, pappardelle).
BRAISED MEAT SAUCE 250g (perfect for fresh egg pasta, tagliatelle - durum wheat pasta, rigatoni - stuffed pasta, agnolotti, gnocchi, risotto or polenta )
We prepare the braised meat sauce cooking the pork's jowl in a pot with red wine, oil, carrots, celery, onion, potato, garlic, salt, pepper and tomato passata. Pork's jowl is a selected and high quality cut of meat, you will enjoy it if it is well prepared. Children and adults appreciate this tender and tasty meat; so it is perfect to be used also for special dinner, to tickle the palate of your guests. Pork's jowl braised is easy to prepare but it need a long cooking, and it is perfect also for a Sunday family lunch, with roasted potatoes or homemade polenta as side dishes.
STEWED TRIPE 250g (perfect second course with polenta, potatos or beans)
Stewed tripe is a rich and tasty dish from Northern Italy folk culinary traditions. We make a soffritto frying chopped onions in oil, then we cook bovine tripe (foiolo or honeycomb tripe) slowly for two hours with tomato passata and we let it brown. During its long cooking time, to soften the tripe without drying it out, we add some meat stock. Finally, we dress the tripe with grated Parmigiano cheese. The secret of this dish is the long and patient preparation, as well it is essential to remove fat from the tripe completely.