Neapolitan ragù is one of the three types existing in Italy, together with the Bolognese and the Potentino. Also praised in “O rrau”, a poem by Edoardo De Filippo. There is no agreement on the best type of meat to be used, nor on the type of tomato but if there is one thing they are certain the cooking times are very long, around six hours. In Naples it is said that the sauce should “pipitiare” imitating that typical sound of the sauce that punctuates the time and cooks over a slow and laborious fire. A dish so complete that often becomes a single meal, look for it among the best Neapolitan restaurants.

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