Wedding Soup – Minestra Maritata
Wedding Soup, Minestra Maritata in Italian, is a typical dish that belongs to Neapolitan cuisine, traditionally prepared during Christmas or even Easter, althought nowadays it is made on many other…
Bolognese Ragout
This ragout is perfect for tagliatelle, gnocchi or lasagna, but also on its own: dip a fresh slice of bread in it or use it to clean up the plate…
Neapolitan Ragout
The Neapolitan ragout is characterized by the fact that the meat used in the recipe is roughly chopped in fairly big pieces instead of being minced; this is due to…
Ragout: That Very Italian Braised Meat Sauce with a French Name
The Italian term ‘ragù’ comes from the French word ‘ragoût’; whilst the original French name was however used to indicate any braised meat dish served with abundant gravy, the Italian…
Braised Beef Rolls in Tomato Sauce
This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef – or even veal, is…