The Tipp
Tagliatelle alla Bolognese
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A pillar of Bolognese cuisine, expertly prepared by chef Matteo Poggi. The egg pasta, rough and porous to just the right degree, guarantees an excellent bite and holds the sauce perfectly. The ragù follows the rigorous philosophy of the establishment and maître Piero Pompili: a slow, skillful cooking process in which milk and overpowering aromatics are banned, leaving room for the purity of the meat and the inevitable addition of sausage for a deep flavor.
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