Ah, Bologna! The city of a thousand food and wine nuances, where every dish tells a story and every glass of wine is a journey into tradition. For those who visit this wonderful city, I have the perfect pairing that reflects the heart of Bolognese cuisine: Tagliatelle with ragù with a glass of Sangiovese di Romagna.
Tagliatelle with ragù: a journey into the heart of Bolognese cuisine
Tagliatelle with meat sauce are not just a dish, they are an institution in Bologna. This egg pasta, rolled thinly and cut into wide strips, meets the famous Bolognese ragù, a rich and tasty sauce that cooks slowly, mixing beef and pork, with a touch of tomato, sautéed meat and red wine. The secret lies in slow cooking, which allows the flavors to blend creating perfect harmony.
Sangiovese di Romagna: The Ideal Pairing
To accompany this dish, Sangiovese di Romagna is a winning choice. This red wine, characterized by a medium body and notes of red fruits, is perfect for balancing the richness of the ragù. Sangiovese di Romagna, with its lively acidity and well-balanced tannins, pairs perfectly with pasta and sauce, enhancing the flavors without overpowering them.
Producers and Recommended Wines
Among the prominent producers, I suggest Cantina di Faenza and Tenuta Santa Lucia. Both offer varieties of Sangiovese ranging from young and fruity, ideal for an informal lunch, to reserve, more structured and complex, suitable for a special dinner.
The pairing
A trip to Bologna is not complete without tasting tagliatelle with meat sauce paired with a good glass of Sangiovese di Romagna. An experience that encompasses the history, culture and authentic flavor of Bolognese cuisine.
Sangiovese Superiore Riserva DOC, a hero of the Italian territory
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