Pasta, risotto & first courses
Primi
The heart of the meal. Hand-cut pasta, silken risotto, and the dishes that define each region of Italy.
2 recipes in this course
Primi·Emilia-RomagnaTagliatelle al Ragù
A four-hour Bolognese reduced to velvet, twirled over hand-cut ribbons.
4 hrs Intermediate Chianti Classico
Primi·PiemonteTagliolini al Tartufo
White truffle pasta for two — silken egg ribbons tossed in butter with shaved tartufo; a 25-minute date-night splurge.
25 min Intermediate Barolo
