I'm the kind of gourmand who's quite happy with spaghetti and ragù sauce out of a jar.
BUT for this trip to Tuscany, I decided to learn something about real pasta.
Hostel homemade Tagliatelle has a nice texture. Long, flat ribbons that hold a lot of sauce.
In the north, cuisine is influenced by German and Austria. But I stuck with pasta in Trento.
La Carbonara del Duomo (Monograno Felicetti)
Monograno Felicetti is like spaghetti. And was served to me al dente.
The carbonara was tasty. Cured pork and black pepper the main takeaways.
In Italy, I listened to sections of a good book:
Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
Author Matt Goulding was inspired by Anthony Bourdain.
Click PLAY or watch it on YouTube.
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