Spaghetti Bolognese
- Originates in Bologna, a city in Northern Italy. A thick, full-bodied me.at sauce that’s a staple of northern Italy’s Bologna
- The true vehicle for Bolognese sauce is tagliatelle, ribbon-like pasta. Why does it matter? Italian chefs insist that the meat clings better to a flatter pasta shape, rather than thin spaghetti.
- Flavoring ragù with garlic or seasonings other than nutmeg, salt and pepper would likely evoke exasperated hand gestures from any Italian chef worth his Parmesan.
- Pancetta adds a smoky taste to the traditional recipe, along with the well-known beef mince base. Sizzle up some streaky bacon if you want to recreate the authentic flavor at home.
Feijoada
- Some Brazilians argue that the origin of our Feijoada is Portuguese, but most believe that our typical dish came from our African slavery period traditions.
- Feijoada is a magical combination of flavors and textures that leaves you coming back for more. That is, after you wake up from your nap. Feijoda is known to induce the most intense kind of it is, similar to eating hot pap.
- It’s not official, but asks any Brazilian and they’ll tell you that Feijoada is the national dish. And it shows – it’s served everywhere from samba schools to five star restaurants.