It’s not the same, but almost. And mind-blowing good. In Santarcangelo, where legend has it the Sangiovese grape gets its name, my wife and I have lunch and dinner at Trattoria del Passatore. We go there for many things, chief among them ravioli served with a rosole sauce. Rosole, also known as papavero in Italian,…More
Monthly Archives: March 2017
Ovenly Chicken–simple food, simply delicious
In retirement my in-laws used to go back to Italy for a couple months at a time. When they came home, for a week or two my wife’s father would go on an oven-roasted chicken binge. Asked why, he said chicken in the US just tasted better.More
The Ragu Hour–so many ragus, so little time
It’s time well spent. Ragu recipes abound. Here’s what works for me: An onion, a dab of ground meat, wine and peas, tomato puree. This recipe makes ragu that will sauce pasta for four people. In olive oil saute half an onion the size of a tennis ball. Bigger is better. Onion adds sweetness and…More