Let’s prepare a vegetarian variant of this traditional sauce originally from Bologna.
Also known as ‘ragù alla bolognese’. It’s a traditional recipe from Bologna used in dishes such as tagliatelle alla bolognese or polenta alla bolognese, but it is an excellent sauce for any type of pasta.
The focaccia is a traditional and typical dish of Italian cuisine, it can be served with different types of fillings or alone. This dough consists of water, flour, yeast, salt and olive oil. It’s texture is very smooth and it have a crispy crust.
Spaghetti alla Carbonara or Spaghetti Carbonara. It’s a typical dish of Rome, easy to make and with an incredible taste.
Broths are indispensable in the preparation of all our recipes in which we must add liquid but water is not an option as we should enrich the taste of our final preparation. For example when we make risotto, rice, soup, sauce, etc.
Poolish is a preferment (indirect method) used to start the fermentation process on doughs.
One of the main advantages of using this method is that it improves the bread’s duration and taste.