Chef inspiration
Rigatoni al Sugo di Guancia di Manzo e Cantarelli
In this special, red wine, carrots, celery, onions, and beef create fruit-toned acidity, aromatic lift, and gentle natural sweetness.
The story
About the dish
Rigatoni al Sugo di Guancia di Manzo e Cantarelli draws its character from red wine, carrots, celery, and onions. Slow cooking gives it time to soften, concentrate, and gather savory depth. The profile moves from fruit-toned acidity and aromatic lift in red wine, through gentle natural sweetness in carrots, to a clear, distinctive flavor of its own in celery.
It shows how Italian pasta names work as compact culinary directions, signaling shape, place, filling or the sauce a pasta is meant to carry.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.