Bigoli with hand-cut duck ragù

Redazione

One of the most iconic first courses of Veronese tradition, served in this welcoming historic osteria in the city centre. The pasta, thick and hand-extruded to give it a rough, porous texture, holds a rich white duck ragù perfectly. The meat is rigorously filleted and sliced very finely with a knife rather than minced, then cooked slowly and enhanced with traditional aromas and hints of local wine.