Stringhetti al Ragú di Cortile

In the rolling hills of Emilia-Romagna, nestled among fields and farms, a small family raises chickens and turkeys in their cortile, or courtyard. Each day, the birds roam freely, eating a diet rich in grains and grasses, which gives their meat a deep, complex flavor.

The family takes pride in using the poultry in their cooking, and they have perfected a recipe for ragú that showcases the tender, juicy meat. They start by slowly simmering the meat in a rich white sauce with garlic, onions, and herbs, allowing the flavors to meld and deepen.

Then, they toss freshly made stringhetti pasta, a thin, delicate noodle, in the sauce, coating each strand with the savory ragú. The result is a hearty, comforting dish that captures the essence of home cooking in Emilia-Romagna.

At Via Emilia restaurant, we continue to prepare the dish just as they do at home, using only the freshest ingredients and traditional methods. It's a dish that honors their heritage and the bounty of their land, and we're proud to share it with you.