Following Bologna’s traditional recipe, this ragù is made with the best quality Parma ham, pork, vegetables, and tomatoes.
For an authentic “bolognese” dish, pair with tagliatelle or another long pasta.
Company History:
In 1934, outside of Bologna, husband and wife team, Amerigo and Agnese, opened a trattoria rooted in the regional recipes of their beloved Emilia Romagna. Over 70 years later, Trattoria da Amerigo is still celebrating the best of Emilia, but for those who can’t make the trip, they are also bottling up the best at La Dispensa di Amerigo.
