Maccheroni al Ferretto con Sugo di Capra
Calabria (mountains of Aspromonte and Sila)
Calabria's handmade pasta coiled around a knitting needle (ferro) and served with kid goat ragù — a combination from Calabria's pastoral tradition where goat was the common meat of the mountains. The pasta's hollow core traps the sauce; the kid goat ragù is slow-braised with tomato, chilli, and wild herbs (lemon thyme, bay, wild fennel). Kid goat has a delicate, slightly gamey flavour distinct from lamb — more mineral, less fatty. Served with aged Calabrese Pecorino, not Parmigiano.