Fresh tagliatelle made with a rolling pin and traditional ragù

Redazione

A first course with an exquisitely classic, homestyle character. The hand-rolled egg pasta is porous, rough-textured, and uniform in thickness, making it ideal for capturing the sauce in its entirety. The Bolognese ragù stands out in reviews for the meat’s rich, succulent texture, bound together by a thick, savory, concentrated sauce, with only a minimal presence of tomato. On the palate, the experience delivers a full, warm flavor of remarkable persistence.