Pig’s head ragù, the most important ingredient @SottoLA

What’s the most important ingredient in pig’s head ragù?

Nomina sunt consequentia rerum.

Chefs Zach and Steve carefully carve all of the tender meat around the pig’s head and then grind it for their ragù at Sotto in Los Angeles where I curate the wine list together with my friend and colleague, the inimitable Rory.

I usually have the classic pizza margherita (my favorite) when I finish my shift. But last night I decided to mix things up a bit and had the housemade sausage and broccoli raab pizza with freshly chopped red hot chili peppers. It paired unbelievably well with the Nanni Copè, the new and supremely sexy (read ACIDITY) Pallagrello Nero from Caserta, with the earthiness of the wine holding the spice of the pizza in check.

I’ll be at Sotto again tonight: please come on down and see me and I’ll pour you something great…

4 thoughts on “Pig’s head ragù, the most important ingredient @SottoLA

  1. How was the pig raised? Was it fed steroids or hormones? Was it allowed to live outside of a pen? Was it slaughtered humanely?
    Was it allowed to live a natural life?

    just curious…

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