Maltagliati with wild boar ragù, juniper berries and bay leaf oil
Maltagliati al ragù di cinghiale, bacche di ginepro e olio all’alloro
€19
L'Ortone · Florence
Information about this dish is being prepared.
History of the dish
Italy
About the classic maltagliati. This venue serves its own version.
- Origin
- Italy
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Maltagliati (Italian: [maltaʎˈʎaːti]), also known as puntarine, are a type of pasta typical of the Emilia-Romagna region of Italy. In the manufacture of pasta such as tagliatelle, dough is rolled and then cut into thin strips, producing noodles.
Excerpt from the Wikipedia article “Maltagliati” · version used · CC BY-SA 4.0
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