Ethiopian Doro wat
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What: One of the area’s many hand-rolled egg pastas, maccheroni al pettine takes its name from the comb-like board (pettine) upon which each tube is rolled, imparting a distinct ridged pattern. The ridges are intended to absorb and stand up to heavy sauces, which is often a rabbit ragu (ragù di coniglio) or a creamy ham sauce around here. The resulting pasta, also known as garganelli, looks and feels beautifully rustic.
Where: Our dish is from Enoteca Quattrochiacchiere (0535-21133; Piazzale Guglielmo Marconi 30) in Mirandola, a small town in Modena province about 45 minutes northeast of Modena city’s center.
Order: You’ll start with warm piadina, Emilia-Romagna’s signature flatbread, and a carafe of frothy Lambrusco—which will act as the perfect foil to the absolutely delicious, rich maccheroni al pettine here (€10,50). Another wonderful and typical pasta dish on offer is the tagliatelle with porcini mushrooms and Parmigiano.
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