White Meat Ragù with Cinnamon Sauce for Tagliatelle
A Ragù is called “white” namely ” in bianco”, when it doesn’t contain any tomato sauce. In Italy, it is not uncommon to find cinnamon as an ingredient in savoury…
Torta Barozzi, Gluten-Free Chocolate, Peanut and Coffee Ground Cake from Emilia Romagna
Torta Barozzi, Barozzi Cake is a cake made with chocolate and coffee grounds, traditionally rectangular-shape. It is gluten-free since it has only peanut and almond flours, it has no yeast,…
Traditional Meat Broth for Tortellini
The basic ingredients of traditional meat broth are, in addition to water, chicken/ hen or beef or capon, carrot, celery (possibily with leaves), bones, coarse salt, a whole onion and…
Tenerina – Brownie Cake from Ferrara
Torta Tenerina (or Tacolenta) is a no-yeast cake made with dark chocolate and very little flour. It is typical of the city of Ferrara, just North of Bologna in Emilia…
Ragù (Ragout): That 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…