In the recipe book of Romano, the legendary chef of the Le Macinaie hotel, we read:

🍝 Tagliatelle with sausage, chestnut, and fennel ragù

An authentic dish of the Mount Amiata

If there's a dish that truly speaks of the Amiata area, it's this one 😍
Le tagliatelle with sausage ragù, chestnuts and fennel They combine the flavors of the forest and rural tradition in an explosion of taste 🌰🍝

👨‍🍳 The step-by-step recipe

Now let's get to the heart of the recipe 👇

➡️ Prepare the ingredients
Crumble the sausage into small pieces and do the same with the chestnuts.
Finely chop the fennel.

➡️ Initial browning
In a pan, heat a drizzle of oil and brown the sausage and chestnuts together.
Add a pinch of salt and let it flavor well 🔥

➡️ Shade
When everything is golden brown, blend with the red wine 🍷
Let it evaporate slowly to concentrate the flavors.

➡️ The final scent
When the wine has almost completely evaporated, add the wild fennel 🌿
Finish cooking: this is where the dish reveals its full identity.

➡️ Stir the tagliatelle
Cook the tagliatelle and toss them in the sauce for a few minutes, so that all the flavors combine perfectly 🍝✨

🍂 A dish that tells the story of the territory

This dish is much more than just pasta:

• 🌰 Chestnuts recall the peasant culture of Amiata
• 🌿 fennel gives freshness and fragrance
• 🥩 The sausage adds intensity and character

👉 The result? A perfect balance between rusticity and refinement.

😋 The final advice

You can try them at home…
But to really live this experience 👇

👉 Come and enjoy them at the Le Macinaie Restaurant

Because some recipes aren't just dishes:
These are stories to be savored. ❤️🍝