Italian Pappardelle with Venison and Porcini Ragù Story of the Dish Fresh Egg Pappardelle with Slow Cooked Venison, Porcini Mushrooms, Red Wine, Aromatic Herbs and Parmigiano Reggiano By Chef Gianluca Deiana Pappardelle al Ragù di Cervo e Porcini is a serious Italian game pasta built around slow cooking, concentration, and balance. Venison has a deeper, more mineral character than beef. Porcini bring woodland aromas and natural umami, while red wine provides acidity and struc

Pappardelle with Venison Ragù, Juniper, Pecorino and Amarone Reduction Story of the Dish Across the mountains of Northern Italy, particularly in Trentino-Alto Adige, Veneto, and parts of Friuli, venison has long been associated with autumn and winter cooking. Hunters would return from the forests with deer harvested from alpine landscapes, and families would transform the meat into long-simmered stews, braises, and ragùs designed to feed large gatherings. This dish takes insp

Italian Fresh Pappardelle with Monkfish, Porcini, Vermentino and Thyme Story of the Dish Monkfish (Rana Pescatrice) is one of Italy's most underrated seafood treasures. Despite its intimidating appearance, its firm, sweet flesh has earned it the nickname "the lobster of the sea." Along the coasts of Tuscany, Liguria, Sardinia, and Sicily, monkfish has been prized for centuries because it remains succulent even after gentle braising, making it ideal for rich pasta sauces. This