Hrana zilnică

Hrana zilnică Esti cea ce mănânci,
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07/06/2026

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Italy doesn't do just one ragù. Every region has its own version, its own meat, its own pasta shape, its own rules.
Bologna has Bolognese with tagliatelle. Naples slow-cooks beef chuck and pork ribs with ziti. Apulia uses pancetta, lamb, chicken and orecchiette. Six regions, six completely different bowls.

My Ancient Bolognese is the one I keep coming back to: https://www.vincenzosplate.com/ancient-bolognese-sauce/

Credits: tasteatlas

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30/05/2026

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Is it really a surprise? ❤️🇮🇹
We grow up with fresh tomatoes, good olive oil, pasta fatta in casa, vegetables from the garden, and family around the table.

We argue. We laugh. We eat slowly. We never rush a meal. The Mediterranean diet isn’t a trend for us… it’s life.

But maybe the secret isn’t only what we eat. Maybe it’s the way we live: simple food, daily movement, sunshine, strong family, and recipes passed down with love.

That’s exactly why I created Authentic Italian. To share the food, traditions, and family recipes that shaped my life, so you can bring a little piece of Italy into your own kitchen too 🍝📚

If you want to start cooking the Italian way, get your copy here (LIMITED STOCK AVAILABLE!): https://www.vincenzosplate.com/authentic-italian-cookbook

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