It’s the pot’s fault.
The Italians call it a tegame di coccio or a pentola di terracotta. What cooks in it–a stew, a sauce, a roast– is, well, bliss. During the long cook, fragrance permeates your house. Of rabbit ala cacciatore. Of polpettone. Of lamb shoulder. You smell the meat, but also there is the unmistakable fragrance of hot terracotta. You smell the pot. It smells so good. Why I don’t know. It just does. Continue reading