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bacon and egg
Carbonara is a typical first course of Roman cuisine, appreciated all over the world! Based on pasta, eggs, bacon, cheese! A poor dish, but with heavenly goodness, which according to one of the most reliable hypotheses was born in 1944 in the days of liberation; from the ingredients available to American soldiers put together by a Roman cook.
Anchovies, olives, capers
It is pasta topped with puttanesca sauce which takes its name from “puttanata” or improvised, given the little sought-after ingredients; and it is made with peeled tomatoes, oil, garlic, black olives from Gaeta, salted capers, chilli and a handful of parsley; which in their simplicity makes it creamy, enveloping and tasty; simply mouth-watering!
Pesto alla Genovese is a typical condiment of Ligurian cuisine based on basil, extra virgin olive oil, garlic, parmesan, pecorino, pine nuts, salt; which are "pounded raw" in the special mortar with pestle, until they are reduced to a creamy, fragrant and tasty sauce, which takes the name of basil pesto!
Of Lazio origin, the Arrabbiata sauce is associated with a Roman innkeeper who would have served it for the first time at the beginning of the twentieth century as an alternative to amatriciana without the bacon and with the addition of garlic and spicy. Someone moves his birthplace to the province of Rieti, to be precise in the hamlet of Ponte Alto in Castel Sant'Angelo where even today, on the sixteenth of August, the annual festival dedicated to this first dish takes place.
Red pesto is a sauce typically made with dried, fresh or charred tomatoes but sometimes with red peppers. Other common ingredients include olive oil, pine nuts, and garlic. Some variations also call for basil leaves, balsamic vinegar, and grated hard cheese such as Parmesan. Red and green pestos are found all over the world, although Genoa is believed to have originated the salsa verde. Red tomato-based pesto is thought to come from Sicily, where it is known as Sicilian pesto.
His majesty the Bolognese sauce: the typical condiment of the classic lasagna. One of the most representative sauces of good Italian cuisine. A real comfort food since you leave it "hissing" in the pan and someone approaches to steal some with a piece of bread. If you too are among the gourmets who prepare ragù for Sunday on Saturdays, whether they are tagliatelle or egg lasagna, you cannot miss all the steps of our recipe. There is only one Bolognese ragù: the one deposited by the Italian Academy of Cuisine at the Chamber of Commerce in 1982 and from which everyone draws to create their own perfect recipe.
The history of cheese has its origins in ancient times, but only gains depth from the Middle Ages. Long considered food for the poor, from the second half of the fourteenth century dairy products became part of the pleasures of the table.