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In the second episode of the series dedicated to fresh Tuscan pasta we have moved to Lucca, together with Aurelio Barattini of the old Locanda da Sesto. The tordelli recipe, the original ravioli from Lucca, is extremely rich: the semolina pasta contains a filling made up of different meat cuts and the ravioli are served with a very long cooking meat sauce. Let's discover a stuffed pasta that has been the protagonist of Lucca's tables for centuries, still an ideal Sunday dish to share with friends and family.
In collaboration with Porcellana Bianca www.laporcella...
Watch the video "Ravioli in a 2 Tuscan Michelin star with Gaetano Trova": • I ravioli in un due st...
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