rigatoni coated in a slow cooked veal ragù with aromatic vegetables, tomato, wine and Parmigiano

Piedmontese agnolotti del plin filled with roasted meats, finished in concentrated veal jus and fresh black truffle using professional pasta technique.

Italian Braised Veal Ossobuco with Sardinian Fregola, Bone Marrow and Saffron Fregola sarda is the only Italian pasta toasted in an oven before it is ever cooked, and that single fact is what this dish is built on. The semolina is rolled by hand into irregular pearls, dried, then roasted on trays until the surface sets and partly caramelises. A sealed exterior releases starch slowly instead of dumping all of it in the first three minutes, which means fregola can be cooked by