Ragù
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Tagliatelle
Tagliatelle prepared according to our recipe: using only water and our miscusi blend — organic Apulian durum wheat and ancient Sicilian varieties, stone-ground. Bronze-cut in our pasta factory.
Beef Ragù
Slow-cooked to perfection, just as grandma taught us. The meat we chose is Marango, an Italian breed born from the cross between Black Angus and Maremmana and Friesian cattle.
Taste of Sunday
