[french fries]

I like the following recipe:

the Bolognese chapter of the Accademia Italiana della Cucina, "after having carried out long and laborious investigations and conducted studies and research", announced the following recipe to be the official one. --> https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/

I usually get skirt or flank and cut it by hand rather than using ground meat... I prefer the texture.

 

[marcocom]

Good morning @French Fries,

Indeed Accademia Italiana della cucina is doing a great job in investigate and codify traditional recipes.

The Treviso Chapter of AIC had registered some very interestig recipes born in my hometown, Treviso, such as Tiramesù!

Yes, the world famous Tiramisù born in my town in the 60s...

Other interesting recipes are: sopa a la bechera (the butcher soup), bisatta in umido co i amoi (stewed eel with wild plums), etc..

Thanks for sharing that link.