Tagliatelle with ragout by Maria Galassi

Tagliatelle¬†with ragout (Bolognese sauce) According to a Bolognese legend, tagliatelle were invented by the Bolognese master Zefirano, personal chef of Giovanni II Bentivoglio, for the marriage of his son Hannibal with Lucrezia, natural daughter of the Duke of Ferrara. To inspire this gluttonous preparation nothing less than the soft blonde hair of the young woman,[…]

Roast Chicken with Herbs, Olives and Pine Nuts by Giorgia Lagosti

Roast chicken with herbs, olives and pine nuts this dish of the Romagna tradition we have paired it with Paternus, our Sangiovese Superiore from the bordolese cut. A wine that presents a bouquet of red fruits, currants, plum, sweet spices and white pepper; in mouth fruity notes and spices, elegant tannins. INGREDIENTS 1 chicken of[…]