/Taverna's Ragu’ di Vitello con Tartufo Nero

Taverna's Ragu’ di Vitello con Tartufo Nero

Fettucine con ragu di vitello e tartufo nero

I have made a couple of trips to the newly reopened and much improved Taverna dei Fori Imperiali in the past week. On the first visit, I took advantage of it being artichoke season and had ravioli with artichokes. But that is only because my favorite dish, and one that I dream about most days, was not on the menu. Le pappardelle con ragu’ di vitello e tartufo nero–thick pasta noodles with a ground veal and black truffle sauce–is only served when the pappardelle are fresh, so I had to wait for my second visit to delve into Chef Alessio’s signature dish. The veal’s delicacy combined with the structure of the pasta creates a fitting palate for the highly aromatic truffles. It was certainly worth waiting for.

2016-01-09T13:33:02+00:00 February 9th, 2010|Categories: Carbs, Daily Food Photo, Meat, Restaurants, Rome & Lazio|0 Comments

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  1. Tom February 10, 2010 at 5:25 pm - Reply

    The way you describe it and the picture testify that this is indeed heaven on a plate. I wish I had some now as I sit in my office cubicle in a snowy NYC.

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