Thinking back in time, I remember fondly those rich ragouts with chunks of chicken and rabbit and their giblets, pork, chopped carrots, celery, onions and garlic, bay leaf, marjoram and a diced tomato to give it all a golden hue.
Aimo Moroni, with his wife Nadia in their Luogo di Aimo e Nadia in Milan created a sort of light carbonara sauce with zucchini.
Fabio Biagi, at his historic Ristorante Biagi in Bologna, revived an ancient recipe from the city’s great gastronomic tradition, a succulently epicurean maccheroni with a ragout of sausages and pork-rind cotechino
They are also the piéce de resistance at Tavola Calda Volpetti Più, Rome’s leading place for a quick meal: Maccheroni with shredded and braised wild boar.
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Cooking Time
7/8 min. |
Weight
500g |
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