Pappardelle Ricce with Seafood Ragù and Fresh Parsley

From the pastel-coloured palazzi in Venice to the Prosecco hills of Valpolicella, the romance of Veneto extends far beyond Romeo & Juliet’s balcony in Verona. If a trip to Italy feels like a faraway dream this Valentine’s Day, let us transport you to Italy’s most romantic region with a special Venetian menu starring an abundance of fresh seafood from the lagoons, ancient Byzantine recipes and aromatic butter sauces. 

Ever since ancient Roman times, the practice of farming fish has been a widespread tradition across the watery reaches of il bel paese. Situated in Tuscany, just a stone’s throw away from Grosetto to the north, there is a sandbar that conceals Orbetello’s lagoon from a small beach known as Bagni di Domiziano. If you squint your eyes into the distance at low tide, it is possible to just about make out the underwater ruins in which the Romans used to raise red mullet and monkfish. According to The Twelve Caesars – the canonised written records of twelve Roman emperors, – the infamous Roman Emperor Nero spent his halcyon summer days in these very waters tending to the fish, which, as a result of their diet, remain even today exceptionally tasty. Our seafood ragù is made from the same fresh products with the delicious additions of squid, tomatoes, prawns, wine, parsley, and shallots.

Paired with thick strands of pappardelle ricce, which have their origins in the fourteenth century, their rustic, jagged edges ensure every ounce of our ragù is captured, which truly is the pezzo forte (the pièce de résistance) of this special dish. 

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.