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…
What is Black Garlic and Where Can You Buy It?
There are purple carrots, purple potatoes, and even very very dark green peppers that look almost black – but black garlic does not exist as such in nature, and there…
White Ragout with Cinnamon
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…
Piadina Romagnola – Emilia Romagna’s Flatbread
The piadina romagnola, also known as “piada“, is a specialty from Emilia Romagna, a region in the central part of Italy, and from Rimini in particular. Because it’s essentially a…