Italian history generated a wide range of different traditions that are then reflected in the ingredients and recipes of Italian cooking. Understanding these differences, helps discover and appreciate the variety of authentic Italian food.
Every shape of pasta has a name and a tradition!! By the way, do you know how to twirl spaghetti?
Ragoutier is the French origin of the term “Ragu’”.
We have found a local Pasta Maker and they make very authentic artisanal Tagliatelle all’Uovo (egg tagliatelle). Next time you want some “Fettuccine al Ragu’ alla Bolognese” you can choose to replace the noodles with Tagliatelle all’Uovo! The perfect combination. Taste the real thing at Crazy Italians! Until they last.
“After months of dreaming of the sun, the sandy beaches and an enormous plate of pasta covered with Bolognese sauce and freshly grated Parmesan, a tourist finally finds themselves sitting at a restaurant in Italy. But after nervously checking the menu, their expression changes. Spaghetti alla Bolognese is nowhere to be seen. “What do you […]
Bolognese sauce is an Italian meat-based sauce for pasta which originates in Bologna, a city in Northern Italy. A thick, full-bodied meat sauce that’s a staple of northern Italy’s Bologna. The term alla Bolognese (in French, à la Bolognese) on a menu designates a pasta or other dish sauced with ragù, which is a meat […]