Italian regional pasta sauces
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Origin
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Description
Italian pasta sauces are not one tradition but twenty — each of Italy's regions has distinct sauce families built on local ingredients and technique. The north uses butter, cream, and egg (carbonara from Lazio, Alfredo from Rome, ragù bolognese from Emilia-Romagna). The south uses olive oil, tomato, garlic, and chilli (aglio e olio from Naples, puttanesca from Campania, Norma from Sicily). Understanding which sauce belongs to which region and WHY — based on available ingredients, climate, and agricultural tradition — is what separates competent Italian cooking from generic 'Italian-style' food.
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The Thread
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Flavour Context
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Pillars V — VII
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