Zito al Ragù con Salsiccione, Cotenna e Braciola

Zito al Ragù con Salsiccione, Cotenna e Braciola is a robust pasta dish from the Basilicata region of southern Italy. The name refers to zito—a thick, hollow, strand-like pasta typical of festive tables in Matera and surrounding areas—served with a long-simmered ragù enriched by salsiccione (a large, coarse pork sausage), cotenna (pork rind), and braciola (a rolled meat cutlet, usually stuffed with pecorino, garlic, and parsley). This combination reflects the cucina povera tradition of using every part of the pig.

A great version is distinguished by the quality of the ragù: it should be deeply savory, slow-cooked for hours until the meats are tender and the sauce clings generously to the pasta. The salsiccione must be thick and juicy, sliced or left whole, while the cotenna adds a silky, gelatinous texture. The braciola, often tied with string, is braised until fork-tender and sliced before serving.

Regional variations exist across Basilicata, with some versions substituting dried sausage for salsiccione or omitting the cotenna. In Matera, the dish is a Sunday staple. According to Braciamiancora, a Matera-based osteria celebrated for its traditional take, the ragù is prepared using only local pork and a soffritto of carrot, celery, and onion, with tomato passata simmered for over three hours. The restaurant recommends serving the pasta “al dente” and finishing it in the sauce for maximum absorption.