Neapolitan Ragù
In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one. It is cooked for a long time from 5 to…
Italian Home Cook
In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one. It is cooked for a long time from 5 to…
Pomodorini Gialli del Piennolo also known as the Gold of Vesuvius. Both red and yellow Piennolo tomatoes are in fact considered unique because they grow only in the area of…
These pork sausages in tomato sauce will be devoured in no time. What’s more, it’s a smart recipe because they double up as a topping for a pasta dish, so…
A good bowl of spaghetti topped with fresh tomato sauce made from scratch at home, garnished with fresh basil leaves and a generous handful of grated Parmigiano cheese. Italian comfort…
Friggione, salsa tradizionale di pomodoro e cipolle marinate, originated as a peasant dish, part of cucina povera of Bologna, today considered one of the excellences of the traditional Bolognese cuisine.…
