Brasato al Nebbiolo

The Sandàra Brasato al Nebbiolo is the result of ancient Piedmontese traditions. That of soft and enveloping braised meat, close to French cuisine. And that of the autochthonous Nebbiolo vines, from which are produced renowned wines such as Barolo and Barbaresco.

The secret of the recipe lies in the choice of local beef, the Fassona Piedmontese. The dish is prepared with abundant smells, aromatic herbs, spices and cooked over a low heat with wine for many hours. To be tasted strictly after a warming with a little water, to accentuate the creaminess of the dish.

The Brasato al Nebbiolo is ready to eat. Try it with mashed potatoes and soft polenta. You can customize it to your liking.

Sandàra brings to your kitchen healthy ready-to-eat Italian typical food. Every recipe does not contain any preservative nor food additives. Thanks to pasteurization they have a long shelf life which extends freshness and taste. All products are packed in a jar.

Curiosities and Anecdotes

Brasato al Nebbiolo is one of the most famous second courses of Piedmontese cuisine, also very popular in Lombardy. It is a delicious dish, famous for the great tenderness of its meat. 

It is prepared with some good Nebbiolo (produced mainly in the Langhe in Piedmont and Valtellina in Lombardy) and with an excellent Fassona Piemontese marinated for 12 hours, completely immersed in red wine and flavored with aromatic herbs and vegetables.


“Fassona Piemontese” Beef 150g, Olive Oil (composed of refined olive oils and virgin olive oils), 5% Nebbiolo Wine, Onion, Carrot, Celery, Garlic, Black Pepper, Aromatic Herbs, Spices.

Note: Allergens are reported in bold

Nutritional Facts

Average Nutrition Facts calculated for 100g

Energy kJ 1613
Kcal 390
36,2 g
17,6 g
0,2 g
0,2 g
Proteins 15,9 g
Salt 0,8 g

Chef's Advice

Heat in microwave or pan for a couple of minutes. Serve on the table with slices of toasted bread.