The goose ravioli al Gallo nero was proposed at the Inn on the Park by Roberto Minetti < a href = "http://cultura.biografieonline.it/la-giornata-della-terra/" > planet Earth of Rome.
Braised in Chianti classico riserva, the goose breast has been used for the filling of filled pasta, while the cooking liquid, mixed with chopped vegetables, served as a sauce, in which the raviolo was pan-fried.
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