Tagliatelle alla Bolognese
As traditional as I can make it: Egg tagliatelle. Veal, pork and pancetta.
Finished with 30 month Parmigiano-Reggiano and served with an amphora-aged Sangiovese from Greve in Chianti.
As traditional as I can make it: Egg tagliatelle. Veal, pork and pancetta.
Finished with 30 month Parmigiano-Reggiano and served with an amphora-aged Sangiovese from Greve in Chianti.