The ragù di braciole, the typical Sunday dish of Bari, with orecchiette!
The orecchiette al ragù are among the typical dishes of Bari and above all of the Bari Sunday; on Sunday the smell of the ragù starts as early as 8:00 in the morning when the women are already at the stove to prepare the chops to be dipped in the sauce.
The ragù prepared in Bari is in fact a chop-flavored sauce; the chop is a meat roll (which can be as big as the palm of a hand) filled with seasoning, specifically with garlic, bacon, pecorino cheese, parsley and a pinch of pepper.
What distinguishes this type of ragù is the combination with orecchiette , the fresh Bari pasta that adds value to the dish.
In Bari there are many restaurants and trattorias , especially in the old town , which will make you savor the ancient taste of Bari; it is no coincidence that this dish is one of the typical ones not to be missed.
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