Classical Italian Cuisine: Central Italy
Lecture no. 3 from the course: The Everyday Gourmet: The Joy of Mediterranean Cooking
Taught by Professor Bill Briwa | 34 min | Categories: The Great Courses Plus Online Food & Wine Courses
As you move south to the milder weather of central Italy, watch a step-by-step demonstration on making pasta from scratch for a savory pappardelle with ragù Bolognese, along with a salad accompaniment of bitter greens that serves as a digestive, and a simple first course—stracciatelle soup.