With fresh tomatoes, ragù, fish sauce or pesto? How do you like your pasta dish? Would you like to delight your family and friends with a first course Italian style? Straight from Tuscany, find out here 6 delicious pasta sauces!
In Tuscany each family has its own ragu recipe and that’s of course the best one. This is Aurelio's classic Italian meat sauce: a harmonious mix of stewed meat, pork, onion, celery carrots, tomatoes and wine.
The tradition of cooking wild boar was born in the Maremma area and it later spread into other areas of Tuscany. For those who want to bring a very Tuscan taste to the table, here is the recipe for wild boar sauce.
In Siena you can find “pesto senese” made from “dragoncello”, the Italian name for tarragon, which is usually picked and combined with pine nuts, olive oil and some butter. Follow Filippo's recipe.
Spaghetti alla trabaccolara is an old recipe which only very recently has entered in Viareggio’ restaurants. ‘Trabacco” was the name of the boats of the fishermen that came from San Benedetto del Tronto and lived in Versilia from the 1920′s to the 1930′s. It was a sauce prepared on board, using only fresh fish fillets. Check here the recipe.
What is that one dish that you’ll find from Sardinia and Sicily to Lombardy and Piedmont (excluding Pizza)? Pasta al pomodoro is an easy and flavorful dish that showcases the summer’s garden flavors. Check our recipe here. This homemade tomato sauce flavoured with herbs and vegetables stored under vacuum can provide tasty meals in just a few minutes for many months.