The Tipp
Hand-rolled tagliatelle with traditional ragù
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The true centerpiece of the restaurant, made entirely by hand with a rolling pin by the sfogline. The sfoglia is wide, thick, and rough-textured, with excellent porosity that perfectly traps the sauce. The ragù follows the dictates of classic cuisine: juicy beef and pork, cooked slowly, with a dense, rounded flavor free of any acidic harshness. On the palate, it delivers an excellent pasta bite and intense aromatic persistence.
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