The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

My buddy Jay sent me this: From the New York Times...

This story chronicles a writer's search to Italy to find the origins of her family's spaghetti sauce.

The title says it all:

A Grandchild of Italy Cracks the Spaghetti Code

A great read.

http://www.nytimes.com/2007/02/21/dining/21sauce.html?_r=1&ref=dining&pagewanted=all&oref=slogin

I loved this story. It brought back memories of me watching
both of my Italian grandmothers
(Grandma Grande and Grandma Palmieri) make sauce.

"How much of this (fill in the ingredient here) do I put in I asked them again and again."

They both said "A little bit of this and a little bit of that. You'll know it when it tastes right."

I never did get their sauce down right. But I still try...
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[Bean]

What a great story! Those recipes (sauce/meatballs) are like my Italian family recipe. I have also had lefse and plan on trying my hand at making that soon. Thanks for the article.

[pizza]

As I grew up, there was an endless debate in our house, that continues to this very day:

Do you call it sauce or do you call it gravy?


I say both. But I like to call it gravy....

pasta on earth,

albert

[Papa Luigi]

Wow, that story flashes many memories of my childhood and brings many memories and wonderfull smells of my nona's kitchens (the other one was in the basement - you other italians know what I'm talking about).

The Zappa family recipe is very familiar to me and several variations thereof. I think I've got to make a trip to the market tomorrow, I know what I making. Just remember sauce like that can only be really enjoyed on fresh homemade pasta.

Per pizza's, to me it's a sauce, no offence to gravy, which I like to.

I wonder if you made an english style meat and potatoes dinner, but on a pizza topped with Gravey! OHHHHHH I think I just felt my arteries clog!