Lentils and the scent of ragù

What's better than a delicious plate of pasta generously topped with ragù? It's one of those timeless comfort foods, capable of warming the heart and satisfying the stomach. But while classic Bolognese or fish ragù hold a place of honor on the Italian table, it's also true that more and more people are choosing vegetarian and vegan alternatives, without wanting to sacrifice taste and satisfaction.

And so, here's the star of this summer: lentil ragù, a recipe that blends tradition, seasonality, and lightness. Lentils are typically harvested in the summer, between July and early August, and are a valuable ingredient for those seeking a plant-based diet rich in protein and flavor.

Thick, full-bodied, and rich, this variation of ragù has nothing to envy the meat version. It's perfect for topping homemade tagliatelle, enriching a vegetarian lasagna, or pairing with soft, cloud-like gnocchi. But also try this ragù on warm crostini; it'll be an irresistible appetizer, ideal for kicking off a summer dinner on the terrace.

This delicious recipe comes from our Cesarina Martina from Villa di Serio in the province of Bergamo. In her summer menu, she never gives up the full flavor of traditional dishes, reinterpreted with a contemporary twist. Her lentil ragù is the perfect answer for those following a vegan or vegetarian diet, or simply for those who want to limit meat consumption without giving up the pleasures of good food.

“Ragù is that dish that unites, creates warmth and camaraderie. Revisiting it in a plant-based way has allowed me and other loved ones to relive a familiar atmosphere and a feeling of comfort that only certain dishes can provide”.