at Rezdora
"Tagliatelle al ragu at Rezdora is the reason the restaurant exists. The pasta is hand-rolled egg tagliatelle — wider than fettuccine, with a rough surface that holds the sauce. The ragu is cooked for six hours. The combination is the platonic ideal of the dish."
— Expert, 97/100 credibilityExpert Reviews
"Tagliatelle al ragu at Rezdora is the reason the restaurant exists. The pasta is hand-rolled egg tagliatelle — wider than fettuccine, with a rough surface that holds the sauce. The ragu is cooked for six hours. The combination is the platonic ideal of the dish."
"Massimo Fiorani makes the ragu by the book — soffritto, white wine, milk, meat, tomato, hours. The pasta is made fresh daily. These two facts, combined, produce something that cannot be improved. Order it twice."