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…
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…
Your Comprehensive Guide to Italian Flours: Different Kinds, Classification & Use
Have you ever felt a bit lost when a delicious Italian recipe calls for a ‘00’ common wheat flour? And have you ever wondered why are there different kinds of…
White Ragout with Cinnamon for Tagliatelle
A ragout is called “white” when it doesn’t contain any tomato sauce; this unusual version with cinnamon is widespread in Emilia Romagna, Veneto and Piedmont. We suggest to prepare it…