Have you ever felt that a dish can contain all the freshness of a season? In Venice, when the fields fill with green, there is a tradition that celebrates spring like no other. We are talking about risi e bisi, a historic recipe that the Doge himself would share with the Venetian nobility every April 25th to celebrate the feast…
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Guanciale, pancetta, and bacon: differences and when to use each
In Italian cuisine, the right choice of cured meats can completely change the result of your preparations. That is why the question often arises as to what to use when we want to replicate a traditional dish, since we do not always have the exact products on hand or we get confused in front of the deli counter. Therefore, understanding…
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Bolognese Sauce: The Definitive Guide to Authentic Ragù alla Bolognese
Bolognese sauce is probably one of the most well-known and, at the same time, most misunderstood preparations in Italian cuisine. In Spain, it is searched for that way, named that way, and cooked that way, but behind that popular name exists a very specific, codified, and protected recipe: the authentic ragù alla bolognese. It is not a quick sauce, it…
