The Tipp
Bigoli with Pastissada de Caval
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The venue’s signature first course. Bigoli, a typical long, coarse fresh pasta made using a torchio press, perfectly embraces the rich and renowned Veronese stracotto made with horse meat. The meat is marinated for a long time in Valpolicella red wine with spices and vegetables, then slowly cooked for many hours until it falls apart into a thick, fragrant and extraordinarily flavorful sauce.
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