Here’s the Dish: Regional’s Pappardelle al Ragu’ di Carne

By Ava Stryker-Robbins

Italy is composed of 20 different regions, each with its own characteristics and specialties. Regional, an UWS institution that has been open since 2006, works to represent the food and wine of different regions. “The menu features recipes from every corner of the boot. From Sicily to Tuscany, Lombardy to Val d’Aosta,” according to the restaurant’s website.

The Pappardelle al Ragu’ di Carne is a dish from the Umbria region. It features warm pasta with braised short ribs. This dish was initially introduced as a special on the menu over four years ago, but customers loved it so much that they decided to put it on their permanent menu.

The short ribs in this dish are braised for over four hours, making them tender and flavorful. The pasta is freshly made and it creates a warm, hearty, comforting meal. Customers love this dish, restaurant co-owner Pierpaolo Arnella told the WSR in a phone interview. “This dish is a big success,” he added, and is “just to die for.” Carlos Merino, the chef who has been working with Arnella for over 25 years, created the recipe.

The ambiance of the restaurant is relaxing; the dimly lit setting with barrels near the walls creates a lovely dining experience. Service is very friendly.

Arnella said he entered the restaurant business for one main reason: “Passion — for food, wine, [and] the industry in general.” When Regional opened, Arnella already had two other restaurants on the East Side — La Giara and La Giocanda. He decided the Upper West Side had “room for a good Italian restaurant” too.

The Pappardelle al Ragu’ di Carne costs $19.

The Dish: Pappardelle al Ragu’ di Carne
The Restaurant: Regional (2607 Broadway between 98 and 99th Streets)

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