A professional guide to fresh Italian pasta: history, flour, egg and semolina doughs, kneading, resting, thickness, regional shapes, filled pasta, sauce pairing, cooking, finishing, storage and common mistakes.

Spaghetti alla bolognese Authentic Ragù alla Bolognese vs. Traditional Veal Ragù: What’s the Difference? Authentic Ragù alla Bolognese vs. Traditional Veal Ragù: What’s the Difference? The word ragù is one of the most misunderstood terms in Italian cuisine. Outside Italy, almost any meat sauce is casually called “Bolognese,” but in reality, a true ragù is much more than browned ground meat mixed with tomato sauce. A ragù is a slow-cooked meat preparation that develops its fla

An Italian reinterpretation of Eggs Benedict with Prosciutto di Parma, poached eggs, brioche, and Parmigiano hollandaise.