The production of this ragù (meat sauce) is made with the gray rabbit of Carmagnola, a small town in the province of Torino. This high-quality meat, traditional food product (PAT) and protected by Slow Food Association, is the only purebred of rabbit from Piemonte. This rabbit can not breed in a cage but in pens with sweeping field and shelter against the weather. In the table, the gray rabbit of Carmagnola is an excellent meat: thanks to a very fine bone structure and superior muscle mass, the meat is tender and tasty, especially white.
The ragù of Carmagnola grey rabbit is perfect to pair with with Piedmont egg tagliatelle, called tajarin.