Ravioli with ragù from the Ou Grumallu farmhouse.
As the most attentive readers will know, I really love ravioli with ragù, the Ligurian ones with a mixed filling of meat and vegetables, seasoned, when possible, with the typical tuccu (the touch, the Genoese meat ragù).
These are the excellent ravioli with ragù from the Ou Grumallu farmhouse in Case Soprane, in the municipality of Ne.
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
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Photo taken with Honor 20.
Where is the restaurant located:
Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories.
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