Paolo Massobrio

"The tagliatelle all’antico ragù di cortile (with the chicken offal) and the tortellini with the skimmed cream are two of those dishes for which you should come to Mirasole!"

Helmut Failoni

"The tagliatelle all’antico ragù di cortile (with chicken livers) are also a hymn to this land, to the twentieth century of Bertolucci."

Roberto Bentivegna

"The tagliatelle al ragù di cortile deserve a whole speech: the philological take on a very old recipe, a dish as delicious as it is rich in history and culture."

Marco Belforti

"The fireplace, the tagliatelle, a glass of lambrusco. An experience not to be missed, for those who appreciate the good food in the right company."

Giulio Francesco Bagnale

"Come to San Giovanni in Persiceto if you want to enjoy the best tagliatelle al ragù, made by following the ancient recipe using the offal of small farm yard animals to enhance the sauce. A masterpiece."

Alfonso Isinelli

"The pasta is rustic, the texture is perfect, but the ragù plays the leading role here: pork, chicken gizzards and crests, livers and when there are (or better to say, there were) the ovarine, egg embryos from freshly slain hens, which give an additional touch to the taste. A traditional dish, but with modern lightness, you could eat another plate without a problem."