Tag Archives: Grano Duro

A Ragu’ for Every Neapolitan

Travelling through Italy it soon becomes obvious that the country’s food culture is inspired more by comune than region. When that comes to the famed Ragù Napolitano, emotions run high. This earthy, rich red sauce for pasta was always only … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Faella, Food of the Ancients, Food travel, IGP, Ingredients, Nonna's Cooking, Pastificio G De Martlino, Pork, Real Italy | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

Plan A: Share the Pane of Italy’s South

Recently I tasted two breads, one IGP and the other DOP. The recipes had changed little if at all since the Middle Ages. Pane – rhyming with Plan A – is at the very heart, the cuore of life in Basilicata … Continue reading

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Posted in Apulia, Archaeology and Food, Basilicata, Blue Collar Gastronomy, Bread, DOP, IGP, Ingredients, Kitchen Must-Have, No Compromise Shopping, Organic Food, Origins of our food, Puglia, Pugliese, Real Italy, Simple Food, Wines | Tagged , , , , , , , , , , , , , , , , , | 1 Comment