The Tipp
House Ragù with Fusillone al ferretto
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Why try it
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A monument to artisanal slowness. The fresh pasta is hand-shaped on the ferretto right in the open-view pasta workshop at the center of the dining room. The sauce is a sumptuous traditional ragù, cooked for hours over an exceptionally low flame with a genuine mix of sausage, pezzentella and pork tracchie. Rich, dense and flavorful, it demands the final scarpetta with the house bread.
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