Chef Massimo Spigaroli continues his recount of the Emilian tradition starting from an ancient recipe, the courtyard (bolognese) ragù. A dish of peasant origin which allows Spigaroli to illustrate the agricultural and farming system of the Antica Corte Pallavicina, a Michelin restaurant that preserves the knowledge of an entire territory.

In collaboration with Mulino Caputo: https://www.mulinocaputo.it/

Discover the PASTA slipcase, visit the shop and purchase: https://shop.vertical.it/en/products/...

0:20 Ingredients (farm)
2:00 Courtyard ragu recipe
3:17 Soffritto
4:54 Preparation of meats (rabbit, chicken, duck)
6.42 Browning and cooking the ragù
9.45 How to make tagliatelle
11.53 Spigaroli and the Pasta slipcase
1.29 Cooking and plating of tagliatelle

All the episodes dedicated to the Emilian tradition with Massimo Spigaroli (Lasagne, Culatello, Tagliatelle):    • MASSIMO SPIGAROLI | ItaliaSquisita  

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