In Bologna they consider the recipe a deplorable American invention. The spaghettis, affirm, They belong to the dry pasta family., typically Neapolitan. And this is not a sauce, but a pork and beef stew that accompanies fresh pasta
“Spaghetti Bolognese, so common in other countries (spaghetti bolognese), They are a disastrous North American invention that goes against our traditions.. They do not exist, They are pure contradiction, they told me with a smileOsteria Bottega, in the Italian city ofbologna. “Spaghetti belongs to the family of dry pasta, typically Neapolitan, native to the south of the country. And the bolognese is not a sauce, but a ragout of pork and beef (Bolognese sauce), that is to say, a stew that originally did not contain tomato, as we make it here. In Bologna the ragù accompanies thetagliatelle, appears in lasagna and other fresh egg pastas, including stuffed, never with dry pasta”, Valentino Rizo and Giuseppe de Michele confirmed us, cook and head chef, respectively, of this nice place.
Nicoletta Negrini lacked time, native of Bologna and table companion, to add some details. "InItaliathere are two types of pasta: the fresh ones that originated in the surroundings of Bologna, typical of the north; and the dry ones, own ofNaples. The preparation of fresh pasta has always been a matter of women, while in Naples it is a man's task. At the same time that a geographical delimitation, It is a cultural border. in bologna, due to weather conditions wheats are weak, tender grain and need egg protein to strengthen themselves. Soft dough that women kneaded daily with a wooden rolling pin. (wooden roller). since girls, “We have all grown up with this tradition.”, I explain. And he continued: "On the contrary, In Naples the durum wheat is harvested., once ground and mixed with water, They require arm strength to knead. Men's trade. Pastas that were left to dry in the open air like large blankets because in Naples they enjoy no less than six months of sun a year. Typical egg pasta from the north, especially if they are stuffed, are made and consumed on the day. Only occasionally the unfilled ones, astagliatelle, fettucciniotagliolini, "We let them dry.".
