{"id":21005,"date":"2019-04-05T17:31:59","date_gmt":"2019-04-05T15:31:59","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=21005"},"modified":"2023-09-06T11:20:57","modified_gmt":"2023-09-06T09:20:57","slug":"via-emilia-sugo-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/via-emilia-sugo-recipe\/","title":{"rendered":"Via Emilia: a Sugo Recipe for Pasta and Crostini"},"content":{"rendered":"

Ragu, salsa and sugo.
\nThree different words that in Italy sometimes are used interchangeably among them. The most of them go with pasta but they are made with different ingredients and they have different texture and cooking.<\/p>\n

RAG\u00d9<\/h5>\n

The Italian expression rag\u00f9 is derived from the French ragout. Italian rag\u00f9 is a thick stew of meat, poultry, fish or vegetables cooked in a sauce, usually tomato.<\/p>\n

Rag\u00f9 implies that the sauce has to be reduced and the ingredients are usually cooked for a long time<\/strong> (for instance, the famous salsa alla bolognese is a rag\u00f9). The resulting sauce is used to dress pasta, polenta or rice.<\/p>\n

But it works well also to make crostini (slices of warm bread served as antipasto or aperitivo). In Italy exists also rag\u00f9 in bianco (white rag\u00f9): it’s a version without tomato sauce.<\/p>\n

SALSA<\/h5>\n

A salsa (sauce), is a semi liquid-to-liquid raw or cooked sauce<\/strong> that’s used as a condiment for pasta and sometimes, again, is used to make crostini. It can be made with simple tomato pur\u00e8e or including whole fresh tomatoes and some other ingredients. The most famous Italian salsa is salsa di pomodoro (or passata di pomodoro).<\/strong><\/p>\n

SUGO<\/h5>\n

Sugo derives from succo (juices), and refers to a general term that indicates a fluid sauce.<\/strong><\/p>\n

I hope you find useful this short introduction to the rich in tastes world of Italian rag\u00f9, salse and sughi.<\/p>\n

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 <\/p>\n

\"Via<\/p>\n

Via Emilia is a sugo recipe for pasta and crostini.
\nIt\u2019s a taste of Spring. It\u2019s all I love since I was a child: genuine tastes of my region.<\/strong><\/h5>\n

Why Via Emilia? Via Emilia is one of the most important consular Roman roads that marked a whole territory: Emilia Romagna region. Via Emilia, in one word means identity for people of the region where Bologna is capital.<\/p>\n

If I entitled my recipe Via Emilia is because I used only typical ingredients of my region.
\nIf you like to know something more about the ingredients I used, on the bottom of the post, find a short description of them.<\/p>\n

Something about what I love<\/strong><\/h4>\n

I love sughi for pasta, above all sughi that can be used to make crostini also.<\/p>\n

What I do always with rag\u00f9 bolognese leftovers. And it’s what I did with Via Emilia sugo recipe.<\/p>\n

I developed this recipe step by step, making many attempts till I was entirely satisfy of its taste and texture. First of all, I used sugo to flavor a garganelli pasta dish. With leftover I made crostini. My friends approved both options and I have chosen the second to partecipate at my first ever live cooking competition. It has been my first time in a professional setting and in front of spectators. Furthermore I have had the unique opportunity to cook at Palazzo Re Enzo in Bologna.<\/p>\n

I was thrilled and it has been a fun and great experience at the same time. And, incredibly, I won the competition. And this so wow! The cooking competition was part of the CIB\u00d2 SO GOOD<\/a>\u00a0event: a whole weekend celebration of the Italian food excellences.<\/p>\n

 <\/p>\n

Buona cucina, Monica<\/p>\n

Keep in Touch<\/b><\/h5>\n