The White Rabbit Ragu is a flavorful and complex condiment, prepared as it was once done in farmhouses, without tomato and cooked very slowly, perfect for seasoning egg pasta, pappardelle, gnocchi and polenta, but also for appetizers like canapés or as a main dish on a slice of artisanal bread. The characteristic of this sauce is its delicate and decisive flavor, due to the long cooking process and the high percentage of rabbit meat in the recipe. White rabbit ragu is a dish that enhances the delicate taste of the meat through meticulous preparation and the use of gentle aromas that enhance the flavor without overshadowing it with tomato, setting it apart from traditional ragus and best reflecting the tradition of sauces from the Marche region.
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The White Rabbit Ragu is a flavorful and complex condiment, prepared as it was once done in farmhouses, without tomato and cooked very slowly, perfect for seasoning egg pasta, pappardelle, gnocchi and polenta, but also for appetizers like canapés or as a main dish on a slice of artisanal bread. The characteristic of this sauce is its delicate and decisive flavor, due to the long cooking process and the high percentage of rabbit meat in the recipe. White rabbit ragu is a dish that enhances the delicate taste of the meat through meticulous preparation and the use of gentle aromas that enhance the flavor without overshadowing it with tomato, setting it apart from traditional ragus and best reflecting the tradition of sauces from the Marche region.
