The Food of Italy
“What is the basic difference between French and Italian cooking?” Enrico Galozzi, the noted Italian gastronomic expert, echoed my question. “French cooking is formalized, technical and scientific. Order Béarnaise sauce in 200 different French restaurants and you will get exactly the same sauce 200 times. Ask for Bolognese sauce in 200 different Italian restaurants and you will get 200 different versions of ragù.”
Is this observation still relevant today?
And so for day 2851