Tag: ragù

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Traditional Ligurian Pansoti and Ravioli on Sundays

Pansoti e ravioli della tradizione Ligure alla domenica

Pansoti and ravioli of the Ligurian tradition on Sunday.
Last Sunday I went, with my mother-in-law and my sister-in-law, to eat at the trattoria Ou Settembrin in Carasco.
In the Ligurian tradition we couldn't help but order the pansoti with walnut sauce and the ravioli al tocco (with meat sauce); both very good as always!

Do you like these dishes? Which one would you choose? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

If you want to know which are the best ravioli, in my opinion, go to the article with my personal ranking of the restaurants where I ate in the Province of Genoa di Levante.

Photo taken with iPhone SE.

Here's where the restaurant is located:

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

Traditional Ligurian Pansoti and Ravioli on Sundays – Pansoti et raviolis ligures traditionnels le dimanche – Pansoti y ravioles tradicionales de Liguria los domingos – Pansoti e ravioli tradicionais da Ligúria aos domingos – Sonntags traditionelle ligurische Pansoti und Ravioli – Pansoti và ravioli truyền thống của vùng Ligurian vào Chủ nhật
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Fresh pappardelle with meat sauce

Le pappardelle fresche al ragù di carne

Fresh pappardelle with meat sauce.
I think meat sauce is the sauce I love the most.
In this case the chef on board wanted to give us this dish by preparing fresh pappardelle seasoned with an excellent sauce (for the other diners he seasoned them with mushroom sauce, which I don't like, however).
They were truly excellent!

Do you like this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pappardelle (from the Tuscan pappare or, less commonly, from the Provençal papard) are a type of egg pasta very similar to tagliatelle but much wider. They are considered a type of lasagne, in the generic sense of "wide strips of egg puff pastry". While tagliatelle are a type of pasta with a typically Emilian-Romagnola tradition, pappardelle, although influenced by Emilia, are typically Tuscan in tradition. Pappardelle originated in Maremma and from Maremma they took on the strong flavours of sauces with game (wild boar, hare) or with woods (mushrooms).
Continue and learn more on Wikipedia

Fresh pappardelle with meat sauce – Pappardelle fraîche avec sauce à la viande – Pappardelle fresco con salsa de carne – Pappardelle fresco com molho de carne – Frische Pappardelle mit Fleischsoße – Pappardelle tươi sốt thịt – 新鲜宽面配肉酱 – フレッシュパッパルデッレ ミートソース添え
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Ravioli with ragù from the Albergo Ristorante la Veranda

I ravioli al ragù dell'Albergo Ristorante la Veranda a Tavarone

Ravioli al ragù from the Albergo Ristorante la Veranda in Tavarone.
A few weeks ago, at the invitation of a visitor, I went to taste the ravioli al ragù (in Genoese i raieu au tuccu) in Tavarone, a small town in Val di Vara (in the hinterland of Sestri Levante and Casarza Ligure).
I discovered some really good ravioli, so much so that I put them in third place in my special ravioli ranking!
Absolutely not to be missed!
Just a tip: book because times and places are limited!

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.

Have you ever eaten ravioli here? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

This is the official website of the restaurant: albergolaveranda.it.

Where is it 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.
Continue and learn more on Wikipedia

The pasta ravioli with meat sauce of the Albergo Ristorante la Veranda in Tavarone – Les raviolis de pâtes avec sauce à la viande de l’Albergo Ristorante la Veranda à Tavarone – >Los raviolis de pasta con salsa de carne del Albergo Ristorante la Veranda en Tavarone – O ravióli de massa com molho de carne do Albergo Ristorante la Veranda em Tavarone – Die Pasta-Ravioli mit Fleischsoße vom Albergo Ristorante la Veranda in Tavarone – Ravioli mì ống với nước sốt thịt của Albergo Ristorante la Veranda ở Tavarone – 塔瓦罗内 Albergo Ristorante la Veranda 的肉酱意面馄饨 – タヴァローネのアルベルゴ リストランテ ラ ベランダのパスタ ラビオリ ミートソース添え
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Ravioli with ragù from Cantarana Restaurant in Sesta Godano

I ravioli al ragù del Ristorante Cantarana a Sesta Godano

Ravioli with ragù from the Cantarana Restaurant in Sesta Godano.
A few months ago, on the suggestion of friends, I went to try the ravioli in Sesta Godano (in the province of La Spezia) from the Albergo Ristorante Cantarana.
I have to say that they were truly delicious, nice and plump and abundant and the sauce (the tuccu) was equally delicious.
Absolutely a restaurant to go to again!

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.

Have you ever eaten ravioli here? Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

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.
Continue and learn more on Wikipedia

Ravioli with meat sauce from the Cantarana restaurant in Sesta Godano – Raviolis à la sauce à la viande du restaurant Cantarana à Sesta Godano – Ravioli con salsa de carne del restaurante Cantarana de Sesta Godano – Ravioli com molho de carne do restaurante Cantarana em Sesta Godano – Ravioli mit Fleischsauce vom Restaurant Cantarana in Sesta Godano – Ravioli sốt thịt từ nhà hàng Cantarana ở Sesta Godano – 肉酱馄饨，来自 Sesta Godano 的 Cantarana 餐厅 – セスタ ゴダーノのカンタラーナ レストランのラビオリ ミートソース添え
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The best ravioli with ragù in Eastern Liguria

Ravioli al ragù alla ligure

The best ravioli (raieu) with ragú (au tuccu) in Eastern Liguria.

For some time now I have been trying to keep track and rank what I think are the best ravioli with ragù (the real one is called tuccu from the Genoese tocco, a piece, from the piece of meat cooked for a long time that we use to make the ragù) of the trattorias in my area. By “my area” I mean the eastern part of the Province of Genoa and the relative hinterland (since I live in Sestri Levante).
I'll say it right away: tocco is not always used as a condiment, sometimes it is the classic but equally tasty meat ragù.
Mine is not intended to be a competition but just a way to let you all know the best places, in my opinion, to go and eat this excellent dish.
I hope no one feels offended (de gustibus non disputandis est) also because, wherever I have been, I have come away satisfied!

Obviously these are the places I have visited and for this reason I ask you to suggest new ones. I promise I will try them when I am home and then I will write a post about them.
Leave me your opinion on my ranking or write to me in a comment What are your favorites and which ones should I try?

My ranking:

(updated August 28, 2023):

  1. place: Ü Pellegrin a Romaggi -> il post
  2. place: Marchin a Borgonovo -> il post
  3. place: La Veranda a Tavarone -> il post
  • Out of Ranking: i ravioli fatti in casa da mia mamma -> il post
The others:

The following are all good but they don't enter my personal podium (I have to try a couple again because they were really good and maybe I could change the ranking after a second tasting) and I'll list them in strict alphabetical order:

No longer in the rankings:

I have been to the following a long time ago and they are either closed or I cannot find information to understand if they are still open:

Out of ranking because it's not "in my area":
That I plan to visit (suggested in comments):
  • O Matte a Borzonasca
  • Da Rosa a Sussisa
  • La Loggia a Camogli
  • Pagliettini a Comeglio
  • Prevetto a S. Stefano d’Aveto
  • I Nonni a Villanoce
  • Taverna nel Bosco a Rovegno
  • Paretin a Cabanne
  • A Pria de l’Orto a Ne
  • La Brinca a Ne
  • Villa Casaggiori a Sestri Levante
  • La Beppa a Graveglia
  • Toni il Profeta a Carasco

The best ravioli with ragù in Eastern Liguria

The best ravioli with meat sauce in eastern Liguria – Les meilleurs raviolis avec sauce à la viande de la Ligurie orientale – Los mejores raviolis con salsa de carne en el este de Liguria – O melhor ravioli com molho de carne no leste da Ligúria – Die besten Ravioli mit Fleischsauce in Ostligurien – Bánh ravioli sốt thịt ngon nhất tại Đông Liguria – 东利古里亚最好的肉酱馄饨 – 東リグーリア州で最高のミートソースのラビオリ
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A nice plate of fusilli with Genovese sauce

Un bel piatto di fusilli con il sugo alla genovese

A nice plate of fusilli with Genoese sauce.
A plate taken from a large pot of pasta seasoned with a really good mixed meat ragù.
The pasta was fusilli (which I love to eat with rich sauces) because they collect a lot of sauce between the coils while the sauce was a Genoese sauce (or similar since there was also pork).

Do you know the recipe for this sauce or do you want to explain to me how you prepare it? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Genovese sauce is a white sauce made with onions and beef, typical of Neapolitan cuisine. It is typically used to season pasta, traditionally maccheroni della zita (hand-broken ziti, tradition dictates that from one candle of pasta you get four ziti) or mezzane.
Continua ed approfondisci su Wikipedia

A nice plate of fusilli with Genoese sauce – Une belle assiette de fusilli sauce génoise – Un buen plato de fusilli con salsa genovesa – Um bom prato de fusilli com molho genovês – Ein schöner Teller Fusilli mit Genueser Sauce – Một đĩa fusilli ngon với nước sốt Genova – 一盘美味的意大利螺丝粉配热那亚酱 – フジッリのジェノバソース添え
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Ravioli al ragù dell’Osteria della Luna a Santo Stefano

Ravioli al ragù dell'Osteria della Luna a Santo Stefano

Ravioli al ragù dell’Osteria della Luna a Santo Stefano.
Diverso tempo fa, ormai, sono stato una giornata a Santo Stefano d’Aveto e a pranzo ci siamo fermati in questo ristorante nel centro del paese (questa la recensione su TripAdvisor).
Non mi sono lasciato sfuggire i ravioli al ragù che erano non male!

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.

Did I make your mouth water? Add a comment or go to the bottom of the site to read what other visitors have written.

Ravioli al ragù dell'Osteria della Luna a Santo Stefano

Photo taken with Honor 20.

Ravioli are prepared with various fillings and toppings.
Their original characteristic would be that of not having the making of a common egg pasta, but rather of a dough richer in water than eggs. The filling, then, which must be composed of borage, escarole, beef and pork, sausage paste, eggs, parmesan, milk and marjoram for the typical aroma. It is important that the vegetables clearly dominate the rest of the aforementioned ingredients.
Continue on Wikipedia

Ravioli with meat sauce from the Osteria della Luna in Santo Stefano d’Aveto – Raviolis à la sauce à la viande de l’Osteria della Luna à Santo Stefano d’Aveto – Ravioli con salsa de carne de la Osteria della Luna en Santo Stefano d’Aveto – Ravioli com molho de carne da Osteria della Luna em Santo Stefano d’Aveto – Ravioli mit Fleischsauce aus der Osteria della Luna in Santo Stefano d’Aveto – Ravioli với nước sốt thịt từ Osteria della Luna ở Santo Stefano d’Aveto – Santo Stefano d’Aveto 的 Osteria della Luna 肉酱馄饨 – サント・ステファノ・ダヴェートのオステリア・デッラ・ルナのミートソースのラビオリ
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Ravioli with ragù called tuccu that are eaten in Liguria

Ravioli al ragù alla ligure

Ravioli with ragù called tuccu that are eaten in Liguria.
A nice plate of ravioli with meat ragù (it should be the tocco to be truly the original Genoese sauce) enjoyed in a restaurant in my area (but unfortunately I no longer remember which one).
One of my favorite dishes!

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.

Do you like ravioli? Add your own comment or go to the bottom of the site to read what other visitors have written.

Ravioli al ragù alla ligure

Photo taken with Honor 20.

Ravioli with Ligurian ragù – Raviolis au ragoût ligure – Ravioli con ragú de Liguria – Ravioli com ragù da Ligúria – Ravioli mit ligurischem Ragù – Ravioli với ragù tiếng Ligurian – 利古里亚肉酱馄饨 – LigurianragùとRavioli
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Tagliatelle with meat sauce from the Da Me restaurant in Bologna

Tagliatelle al ragù di carne della trattoria Da Me a Bologna

Tagliatelle with meat sauce from the trattoria Da Me in Bologna.
You can't go to Bologna and not eat a nice plate of tagliatelle with meat sauce, both monuments of Italian cuisine!
If you then manage to book a table in one of the many restaurants in the center (I recommend doing so at least a week in advance) you won't be able to avoid licking your fingers.

Do you like Emilian cuisine? What is your favorite dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Tagliatelle al ragù di carne della trattoria Da Me a Bologna

Tagliatelle al ragù di carne della trattoria Da Me a Bologna

Tagliatelle al ragù di carne della trattoria Da Me a Bologna

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

This is the official website of the restaurant: trattoriadame.it.

The origins of tagliatelle are very ancient and difficult to document, as their history is intertwined with that of other pasta shapes, already widespread in Roman times, such as the lagane mentioned by Horace.
Continue and learn more on Wikipedia

Tagliatelle with meat sauce from the Da Me restaurant in Bologna – Tagliatelles sauce à la viande du restaurant Da Me à Bologne – Tagliatelle con salsa de carne del restaurante Da Me de Bolonia – Tagliatelle com molho de carne do restaurante Da Me em Bolonha – Tagliatelle mit Fleischsauce aus dem Restaurant Da Me in Bologna – Tagliatelle với nước sốt thịt từ nhà hàng Da Me ở Bologna – 来自博洛尼亚 Da Me 餐厅的肉酱意大利面 – ボローニャのDaMeレストランのミートソースを使ったTagliatelle
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Lasagna alla bolognese from Ca’ Pelletti restaurant in Bologna

Lasagne alla bolognese del ristorante Ca' Pelletti a Bologna

Lasagna alla bolognese from the Ca’ Pelletti restaurant in Bologna.
A couple of months ago my friend Simone and I went to Bologna for a weekend during which we savoured all the delights that the Emilian city has to offer.
One of these delights is, as you may have understood from the title, lasagna alla bolognese.
These lasagnas were made by the Ca’ Pelletti in the centre of Bologna and they were truly delicious.

The recipe my dad wrote to you about lasagna a while ago.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Lasagne alla bolognese del ristorante Ca' Pelletti a Bologna

Lasagne alla bolognese del ristorante Ca' Pelletti a Bologna

Lasagne alla bolognese del ristorante Ca' Pelletti a Bologna

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Lasagne alla bolognese from the Ca ‘Pelletti restaurant in Bologna – Lasagne alla bolognaise du restaurant Ca ‘Pelletti à Bologne – Lasagne alla bolognese del restaurante Ca’ Pelletti de Bolonia – Lasagne alla bolognese do restaurante Ca’ Pelletti em Bolonha – Lasagne alla bolognese vom Restaurant Ca ‘Pelletti in Bologna – Lasagne alla bolognese từ nhà hàng Ca ‘Pelletti ở Bologna – 来自博洛尼亚 Ca’ Pelletti 餐厅的 Lasagne alla bolognese – ボローニャのカペレッティ レストランのラザニア アッラ ボロネーゼ