Italian Food

Italian Food posts cover the regional cooking that gives Italy more variation than any single national cuisine label. Articles look at the difference between Bolognese ragu and a Sicilian tomato sauce, the southern olive oil and tomato base versus the northern butter and rice base, the fresh egg pasta of Emilia and the dried durum wheat pasta of the south, true Neapolitan pizza rules, the long meal structure with antipasto, primo, secondo and contorno, and how an espresso is taken standing at a bar. There are also pieces on regional cheeses like parmigiano, pecorino and gorgonzola.