Anglo-Saxons are rather famous for the concept of eating meat and two vegetables (usually a starch, typically potato, and a vegetable). Meanwhile Italians continue to eat a more traditional parade of courses (see guide here) which range from 2 or more courses of starters, a first course typically rich in carbohydrates which could be pasta, polenta,…
One sauce makes 10 recipes
We drove through Carmagnola, the pepper capital of Piemonte, on our way from Torino to the Langhe last autumn. Carmagnola is famed for producing four varieties of peppers including the peperone corn di bue di Carmagnola (the bull-horn shaped pepper from Carmagnola) which comes in bright yellow or red and has a firm meaty flesh….
