Hi, this is the twenty ninth post about the art of cooking Italian pasta.

Finally we can show you how to make a fantastic dish of lasagna, the real, authentic recipe we make in Italy.

Before giving you the real recipe of Bolognese lasagna you have to know there are a lot of versions in Italy for every family has his own ingredients and doses. So to protect this Italian recipe well known all over the world the Italian Academy of Cuisine  sent his members across the countryside to record the classic recipes and  collected all the published recipes. At the end the members chose the authentic recipe.

In this page you’ll be able to read the official version and decide if making it or another version, simpler and quicker.
Certainly it is a log-to-do recipe but it tastes fantastic. It’s a full-flavoured pasta dish to join with your best friends after such a long and laborious work!

Tomorrow we’ll give you more details.

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Greetings from Italy

Carlo & Loretta

Hi, this is the twenty eighth entry about the art of  cooking Italian pasta.
In the last entry we told you about the Bolognese sauce or ragout (meat-and tomato-based pasta sauce).

Have you made it? Are you going to make it in the next days? Well, we want to tell you today about the most common mistakes people  do with this traditional Italian sauce.

For example. Most people use to toss spaghetti with Bolognese sauce. It’s wrong! Look at the photo below.

It isn't an Italian recipe!

We found this photo easily in Internet but it isn’t a typical dish from Italy. Don’t toss spaghetti with Bolognese sauce! The right pasta is tagliatelle. Tossing spaghetti is an habit in the North of Europe.You can also use Bolognese sauce to make Bolognese lasagna or cannelloni.

In this photo there is another mistake. Don’t serve pasta with some tablespoons of sauce on the top! It can be a nice photo but we repeat: it’s a mistake. Follow our instructions. Cook pasta and when al dente stage drain it. Pour the pasta into the bowl or the pan, add the sauce and stir very well. So you’re sure the pasta doesn’t get  sticky! Besides good manners tell us your guests must be at their ease. If they want  to eat a tasty pasta they have to stir it in the dish and in this way they could get a sauce stain.!

Tomorrow we’ll tell you about the fantastic lasagna, Bologna -style.

Interested in all our entries? read this page!

Join to our community (We love you, Italy!) with Google Friend Connect!

Greetings from Italy

Carlo & Loretta

Hi, this is the twenty seventh entry about the art of cooking  Italian pasta.

Yesterday we showed you how to prepare a fantastic lasagna dish made with a green sauce.
Today’s entry is dedicated to people who love red sauce made with meat and tomatoes.
What is the most known meat-and tomato-based pasta sauce? Bologna sauce, obviously!

Bolognese or Bologna sauce

And what is the correct name? Bolognese,  Bolognaise or Bologna sauce? In Italy we call it Bolognese sauce or “ragù alla Bolognese”. In fact this sauce was born in Bologna, Italy.

Look well at the photo above. Don’t you feel like making it, tossing a hot dish of tagliatelle and eating?
Mm  … Gnam, gnam! It tastes fantastic, it smells fantastic ….

Make the real, authentic recipe we described in this page of our website.
Be patient: it’s a long-to-do recipe. But a recipe worth making.
Do you love Italian cooking? prepare this sauce! If you have any problem email us.
Once cooked it you can decide how to use it.
Tomorrow we show you how we use this fantastic sauce in Italy and what are the most common mistakes people make outside Italy.

Interested in all our entries? read this page!

Join to our community (We love you, Italy!) with Google Friend Connect!

Greetings from Italy

Carlo & Loretta

Hi, this is the twenty sixth post about the art of cooking Italian pasta.

Last post was dedicated to the instructions for making egg pasta at home.
Well,  now we can show you some lasagna recipes. We begin with the last new recipe of ours: vegetarian lasagna made with asparagus, artichokes and spinach. A perfect seasonal recipe!
Read how to prepare it in this page.

Baked lasagna with vegetarian ingredients

We like it very much. It tastes fantastic and we think it’s ideal for a special dinner party (spring or Easter menu) according to the Italian style.
It is a vegetarian dish and it has no milk food. Besides if you use lasagna sheets with no eggs it becomes a vegan pasta recipe. But we think everyone can like it. It’s too delicious!
Do it ahead for the best result!

Interested in all our entries? read this page!

Join to our community (We love you, Italy!) with Google Friend Connect!

Greetings from Italy

Carlo & Loretta

Hi. This is the twenty fifth post about the art of cooking Italian pasta.

It’s time to speak about egg pasta for two reasons. We have showed you a lot of pasta recipes and pasta sauces in the last weeks but all the recipes are made with dry pasta. In Italy we  use also fresh pasta very often, we like it very much.
Besides we have just published a new version of  vegetarian lasagna that tastes fantastic! We’d like to join it with you.
But it’s necessary to tell you something about egg pasta before.
You can buy dry egg pasta or fresh egg pasta but you could also make it at home. What about this last idea? Don’t worry! Making homemade pasta dough isn’t easy  but  you can learn it. You have only to try!
You can read step-by-step instructions to make egg pasta in this page.

Making egg pasta

Dry lasagna sheet

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Greetings from Italy

Carlo & Loretta