Luca Cesari

We attempted making meat sauce, a fabulous concentration of flavours and aromas that have gradually disappeared from cookbooks over the years.

We were at the Marconi airport in Bologna for the presentation of “Don't call them spaghetti bolognese. A Bologna souvenir" to learn more about the bond between the city and its most famous dish abroad.

The origin of vitello tonnato, a dish that has undergone many variations over time.

We combed through old recipe books to understand the origin of Pasta alla Genovese.