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

Frittata di Pasta Napoletana (Italian Neapolitan Spaghetti Frittata) Story of the Dish A classic Neapolitan cucina di recupero dish turning spaghetti, eggs, cheese and salame into a crisp-edged, moist-centered frittata. Servings & Timing Serves 6. About 40 minutes. Ingredients 12 oz spaghetti; 8 eggs; ½ cup Parmigiano; ¼ cup Pecorino Romano; 4 oz provolone in small cubes; 3 oz salame Napoli; ¼ cup whole milk; parsley; black pepper; 3 tbsp EVOO; 1 tbsp butter. Preparation Cook

Traditional Italian Abruzzo Spaghetti with Mussels and Pecorino Story of the Dish Along Abruzzo’s Adriatic coast, especially around the Costa dei Trabocchi, seafood cooking developed beside a strong inland pastoral culture. Mussels belong to the sea; Pecorino Abruzzese belongs to the shepherding traditions of the hills and mountains. Bringing the two together is a distinctly central Italian idea: salty shellfish liquor, sheep’s milk cheese, olive oil, garlic, and pasta meet i