I once sat and listened to the most heated debate about ragù alla bolognese. My Italian was still basic, and a lot of wine had been drunk, so I wasn’t able to keep up with the detail being bounced back and forth across the table between the two main debaters, both from different sides of Bologna, which apparently makes a difference. It was possibly chicken livers, or when to add the cheese. At a certain point, the thing I had been quietly dreading happened and the conversation turned to spaghetti bolognese, and faces turned to me, one of two English people.Continue Reading...
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