Emilia-Romagna pasta sauces
La Grassa, the Fat. The richest culinary territory in Italy. Bolognese ragù, Lasagne, Parmigiano Reggiano, Mortadella, Prosciutto di Parma. The greatest Italian pasta sauces and ingredients, all from one region.
Ragù alla Bolognese
A slow-cooked, complex meat sauce. It is not a 'meat-flavoured tomato sauce'. It is a meat sauce that happens to have a little tomato.
Funghi Porcini
Porcini carry more flavour than most meats. In autumn, they need very little help.
Olio e Parmigiano
Pasta with olive oil and Parmigiano Reggiano. This is not a recipe. It is an assembly. The entire dish depends on two ingredients of the highest possible quality, and a technique that consists entirely of knowing when to stop.
Burro e Salvia
Butter and sage, nothing else needed. The dressing for fresh pasta: the butter foams, the sage crisps, and the Parmigiano melts into the pan. Four ingredients, timed to the second.