Pomodori Italiani: The Complete Guide to Italian Tomatoes, Regional Sauces, Pelati, Passata, Cans vs. Glass — and the Truth About “San Marzano” in America There are ingredients that belong to Italian cooking, and then there are ingredients that have become symbols of Italian cooking. The tomato belongs to the second category. Ask someone anywhere in the world to imagine Italian food and red immediately appears: tomato sauce on spaghetti, the brilliant red center of a Margheri

Spaghetti al Pomodoro The Complete Regional Map, Culinary Science, Professional Technique and the Future of Italian Sauce To understand Italian sauces completely, knowing the recipes is not enough. You need geography. Climate. Agriculture. Livestock. Trade. Migration. Regional identity. And science. Because Italian sauce is not simply something placed on food. It is the result of place meeting technique. A sauce from Liguria could not have developed exactly like one from Emil

Salsa alla Vodka (Italian-Style Vodka Sauce) Vodka sauce is one of those recipes that sits between Italian tradition and Italian-American restaurant culture. It is not one of the ancient regional sauces of Italy, but it became enormously popular during the twentieth century, especially from the 1970s onward, when creamy tomato sauces made with vodka appeared increasingly in restaurants in Italy and later became deeply associated with Italian-American cooking. The Story The pr