cocoa fettuccine

fettuccine [italian for “little ribbons”] is a type of pasta popular in roman cuisine. it is descended from the extremely thin Capelli d’angelo of the renaissance, but is a flat, thick pasta traditionally. they are very similar to tagliatelle from bologna. they are brown in colour as actual cocoa powder is added to semolina flour & eggs.

we serve them usually with our venison & pear ragu. for making the ragu, we make our soffritto then add grilled part of the venison slowly cooked in the oven for a couple of hours, together with a bag of spice [juniper, thyme, rosemary & black pepper].

We add diced pear a la minute.

allergens: gluten, dairy [r], eggs, sulphites.