Trippaio’s chitarra (spaghetti with lampredotto ragù)

Redazione

Fresh spaghetti alla chitarra, thick and with a firm, yielding texture when cooked, provides the perfect vehicle for a rich, dark sauce. The lampredotto ragù is cooked for hours over low heat with the classic finely chopped aromatic vegetables, then deftly deglazed. The sauce clings to the pasta’s porous surface, delivering a hearty, flavorful first course with lingering succulence.