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Enjoy our recipe for arancini di riso alla Bolognese.

Arancini di riso alla Bolognese

Enjoy our recipe for arancini di riso alla Bolognese. This idyllic street food is one of Italy’s most beloved antipasti. Our arancini, made with creamy saffron risotto, coated with homemade artisanal breadcrumbs, and filled with slow-simmered Ragù Bolognese, Scamorza Affumicata, fresh basil, and garden peas, are arguably the perfect single bite.

Enjoy our recipe for pappardelle al ragù di cinghiale

Pappardelle al ragù di cinghiale

Enjoy our recipe for pappardelle al ragù di cinghiale. Wild boar ragù is such a classic in Tuscany, there are ten annual festivals celebrating it. This recipe employs a perfect specimen of boar, fresh pappardelle all’uovo, an unparalleled tomato concentrate, fresh herbs and juniper berries, and a 97-point Super Tuscan. Buon appetito.

La Cucina di Capuano
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