Spoia Lorda con Ragù Bianco e Radicchio

Spoia Lorda con Ragù Bianco e Radicchio is a traditional pasta dish from the Calabrian town of Sant'Eufemia, Italia. The name "Spoia Lorda" refers to a thick, handmade egg noodle—"spoia" being a local dialect term for a flat ribbon pasta similar to pappardelle, while "lorda" (meaning "dirty") likely alludes to its rustic, irregular appearance. At Trattoria Sant'Eufemia, as featured by the food creator Sentieri Golosi, the dish is prepared with a ragù bianco (white ragù) made from ground pork or veal cooked slowly in white wine and broth, without tomato. Sautéed or grilled radicchio is added, providing a bitter counterpoint to the rich, creamy meat sauce. A great version relies on the pasta being cut thick and cooked perfectly al dente, the ragù seasoned minimally to let the pork and radicchio speak, and a final dusting of aged pecorino. While radicchio ragù is common in the Veneto region (often paired with bigoli), the Spoia Lorda variation is distinct to Calabria. Some regional variations substitute the radicchio with escarole or wild greens, or use a ragù rosso, but the white version remains the defining expression of Trattoria Sant'Eufemia's kitchen.