Hand-rolled tagliatelle with traditional Romagna ragù

Redazione

The crowning glory of this historic osteria housed in an ancient sixteenth-century mill. The pasta sheet, freshly kneaded every day and rigorously rolled out by hand as tradition dictates, is thick, rough and incredibly porous. This texture perfectly embraces and holds a rich, dense and deeply flavoured meat ragù, left to simmer slowly for hours. A rustic, balanced and comforting dish that encapsulates the genuine flavours of authentic Romagna cuisine.