![]() ![]() The original ancient recipe is protected by the Azdore, “pasta priestesses” who prepare fresh tagliatelle for clients each day across the region at fresh pasta boutiques.įresh rigatoni alla carbonara with egg, parmesan cheese, pork cheek, olive oil and black pepper. Parmigiano Reggiano cheese is grated on top, like a snow-capped peak. The ragù is made with finely chopped or ground pieces of pork and beef mixed with celery, carrots, onions, tomato sauce and red wine. Legend has it the tagliatelle shape was inspired by the curly blond hair of fearsome 16th-century Italian noblewoman Lucrezia Borgia. This perfect blend of delicate ragù sauce and fresh golden tagliatelle pasta is a signature of the northern Emilia Romagna region, in particular the city of Bologna. The rest of the world calls it “spaghetti bolognese.” But the rest of the world is wrong. Many atrocities have been committed in the name of pizza science – hot dog-stuffed crust anyone? Or pineapple pizza? But the original still never tastes better than in Naples, the city of its birth. The most savory is buffalo milk mozzarella. It’s traditionally dressed with fresh tomatoes, extra virgin olive oil, basil leaves and melting mozzarella or fior di latte cheese – or simply plain white pizza. A true Italian pizza is thick, tender and has an elasticity when chewed. Pizzas can be summoned to almost anywhere on the planet – including an intercity train – within 30 minutes provided there’s a phone connection and worthwhile tip.īut that greasy slice you’re eating out of a box (for breakfast? Seriously?) is a far cry from the real thing. Italy’s gift to TV box set bingers, deadline busters and delivery scooter manufacturers needs no introduction.
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