Ancient Foods,  Cooking,  Culinary History,  Dinner,  Europe,  Food History,  History

A Sauce Makes the Meal…

If there is one component to Italian meals that bring it all together, it would be their sauces. No, not the bread or pasta 🙂 A meal would be bland without the delicious tastes of the intricate sauces poured over them! And sauces are a great way to use up leftovers or an abundance of produce.

Italy is where the slow food movement began in the 1980s. This movement was push back against the creeping fast food and consumerism that had begun to take over. This movement encourages cooking slowly with fresh ingredients and old recipes. It’s an attempt to preserve the recipes and culinary traditions of the past. Sauces play a big part in this movement as a good sauce can take hours to create and cook. But who doesn’t love a good tomato sauce from grandmother’s recipe that has simmered all day?

Most Italian sauces are made with several common ingredients including lemons, tomatoes, garlic, fresh herbs, wine, breadcrumbs, meat, olive oil, onions and cream. Have you ever enjoyed some of these sauces that Italy gave the world?

  • Marinara
  • Pomarola
  • Carbonara
  • Alfredo
  • Pesto Genovese
  • Salsa Verde
  • Salsa di Noci (Walnut Sauce)
  • Bolognese
  • Puttanesca
  • Friggione
  • Ragu
  • Checca

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