It is a popular recipe in Italy, and particularly in Rome, which was created at the beginning of the XNUMXth century by the Roman chef Alfredo di Lelio.
It is a range known to gourmets and other pastafarians because it is with this dish that the Bolognese sauce locally known as al ragù is traditionally used.[/vc_c...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.