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Tag Archives: Ragu
Tuccu’s My New Ragu
Never have I found a simple story so complex to nail. I fell on a meat sauce for pasta that excited me - effectively a ragú - from Genoa. Roberto Panizza (right), maker of the finest of all Pesto alla Genovese’s, has it on … Continue reading
Posted in American Dishes, Blue Collar Gastronomy, Ligurian, Rants, Real Italy
Tagged Bolognaise, Clod, Dring's of Greenwich, Fettucine, Geneve, Il Genovese Ristorante, Jo Wennerholm, Ligurian Olive Oils, Matama, Naples, Pesto Rossi, Porcini, Ragout, Ragu, Ragu alla Genuvese, Ravioli of Borage, Reale, Roberto Panizza, Swiss Guard, Tuccu, Tuccu Genovese
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‘Tuccu’ Comes Next
Reassurance. This writer has not gone away. Like my piece on ‘Al Dente’ which I reckoned would be simple enough and then what happened – it became a deep pool of differing thoughts. I began researching another on what I thought was … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food travel, Ligurian, Real Italy, Simple Food
Tagged 'In Search of TASTE', Emilia-Romagna, Genoa, il Genovese, Monocle, Ragout, Ragu, Ragu alla Genuvese, Tuccu, Wallpaper
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Ambassadors with Molto Gusto
Let me share with you a little known secret. In the lower ground floor of a fine townhouse in one of London’s most exclusive squares, there is a tiny restaurant which completely changes its theme near monthly. Two flags hang above … Continue reading
Posted in Alcohol, Basil, Best Pasta, Blue Collar Gastronomy, Ligurian, New Chefs, Nonna's Cooking, Origins of our food, Real Italy, Rice, Simple Food, Southern Italy, The Moors, Wine Making and Viticulture
Tagged Albergo's, Carlo Presenti, Culatello, Farinata, Gelati, Genoa, Italian Cook Schools, Italian Cultural Institute, Italian Kitchen, Italian Provinces, Italian Regions, Liguria, Ligurian Olive Oils, Ligurian Wines, Nino Bergese School (Genoa), Over-run American style Ice Cream, Pesto alla Genovese, Pinoli, Ragu, Ravioli, Salsa di Noci, Sicily, Tocco, Trofie, Via Sotto Ripa
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This Ragu’s no ‘Burger
I’m making a Ragu – I want to share my technique. I’m no baker so have no truck with recipes per se – techniques and genuine tricks thrill me. Continue reading
Posted in Ingredients, Techniques
Tagged Beef, Cooking techniques, Italian cooking, Italian recipes, Le Creuset, Parmigiana, Pasta, Ragu, Veal
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Sugo, You Go
Sorry for the headline – a direct steal from Neil Young’s “I Scream, You Scream, We all Love Ice Cream” – but hey. Sugo – a classic tomato sauce for pasta – is a weekly standard at home. Everyone loves it … Continue reading