Fashioned from the volcanic soil of Tuscany it was named for, the Vulcania terra cotta pot conducts heat and cooks wonderfully. The tegame is the traditional Italian saucepan or as the French would say rondeau. Because its sides are straight and a bit higher than the casseruola, the tegame is the ideal pot for sauces and braising. Think the classic Bolognese sauce, lamb shanks, short ribs and even soup.
Vulcania has been making beautiful earthenware in Italy since 1911. Because clay pots get better and stronger with use, they have been passed down for generations in Italy and become treasured family pieces. A great pot for day in and day out.
The largest of 4 sizes, this tegame serves 8 to 10. The traditional Terra Cotta is partially unglazed on the outside and glazed on the inside.
Opening 12½” x 4½” H (32 cm x 12 cm)