Travel History of "Spaghetti Bolognese"
No Spaghetti Bolognese wherever you go in Italy
Spaghetti bolognese - Image Credit hozinja
Holidays in Italy makes you feel swayed by various tourist spots, and moreover you can satisfy the desire to eat the typical cuisine there, say Spaghetti Bolognese.
But. You will be surprised when then ordered a plate of spaghetti Bolognese, never, writes in an article in KompasTravel, because you will be given another dish. The most closely is Ragu alla Bolognese, tomato sauce and meat served with pasta.
More exciting again is that you do not eat pasta as you know, not spaghetti but tagliatelle, a pasta-like fettucine. They say that tagliatelle pasta that comes from the region of Emilia-Romagna and Marché, flat ribbon-shaped similar to fettuccine, with a width of about 6.5 mm-10 mm.
Then there Ragu, a designation for ordinary meat sauce cooked for hours, so from here present a dish named Ragu alla Bolognese means ragu that became specialties of Bologna, a city in northern Italy.
A famous Italian chéf Antonio Carluccio, as quoted from the sites Telegraph mentions that the Englishmen took part in the "spoil" of the original recipe of spaghetti Bolognese.
The story of this dish appear among the United States and Britain during World War II, the use of spaghetti as pasta, as well as the addition of spices such as oregano and basil does not actually exist in the dish of Ragu alla Bolognese.
While Ragu alla Bolognese is one of the riches pride of Italian cuisine, such as the quote on the sites The Local, September 14th 2016, that Livio Cerini had to explain the history of Ragu alla Bolognese in the 20th century, the word ragu comes from the French, ragouter which means "add a sense of something".
There is still another story related, the Roman invasion to Gaul, France then know the habits of the residents of Gallic mix the sauce with the now famous as a ragout, so it is known that ragu is a concoction of ingredients and seasonings are usually served as a main course, though now ragu began to be eaten with bread.
Fettuccine al ragù, Bolognese sauce - Image Credit Ivan Vighetto
Ragu at that time did not use tomatoes as the main ingredient prior to the 1500s in Europe. Europeans know the recipe made from tomatoes allegedly emerged in the late 1700s.
And begins at Imola, the chéf at the restaurant Cardial of Imola, Alberto Alvisi mix tomato-based sauce mixed with meat along with a plate of pasta. This recipe then spread to the region of Emilia-Romagna.
Officially in 1982, the recipe doubt 'inaugurated' by the Italian Academy of Cuisine at the Bologna Chamber of Commerce who also has the basic ingredients of bacon and milk.
Ragu has now expanded so much, ragu not only made of flesh, even in some places it cooked using the seabass fish, and also with tofu.
When you pay a visit to Italy, do not order spaghetti Bolognese when eating at a restaurant, but you'd better book for the Ragu alla Bolognese with tagliatelle pasta.
Source: S Anindiati Nursastri - KompasTravel, The Telegraph, The Local
Image: hozinja, Ivan Vighetto via Wikipedia