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The Kitchen Table
Collaboratore di CookingClassesMarketplace
From Bologna's ragù to Sicily's caponata — a quick tour of Italy through five iconic plates.
Italian food isn't one cuisine — it's twenty. Each region guards its own classics. Here are five worth cooking at least once.
A slow, gentle meat sauce — no garlic, a splash of milk, and hours of patience.
Three ingredients, endless technique. Pecorino, pepper, and pasta water emulsified into silk.
Saffron-gold and creamy, stirred one ladle at a time.
Sweet-and-sour aubergine that tastes even better the next day.
A blistered, chewy crust from a screaming-hot oven — the benchmark all pizza is measured against.
