> I'm from center ( Sardinia ), we also do Aglio, olio e peperoncino. We do use spicy peppers, but I must say they are not so common, majority of recipes don't use them but some people add them to taste.
The center [0] would be Emilia Romanga, no? I was led to believe that Sardinia, like Corisca, is its own thing culturally speaking, isn't? I mena its been inhabited and conquered by every major European/Arab power at some point and its food definitely reflects that.
Then again I'm also a walking contradiction: I lived and worked in Modena and Maranello and I'd cook southern recipes in an agrotourism kitchen with Northern and Central ingredients. I loved the look when as a Californian I nailed the right balance of spiciness and savoriness to satisfy a northerner (say Milan) for another order on something like pasta con le sarde.
The owner, from Sicily, was always taken back by how well accepting his clientele (mainly Ferrari factory workers or eco-tourists from the North visiting the countryside) were to Southern dishes, especially those that 'a Californian made' who has to date never stepped foot in the 'proper' South.
The furthest south I've ever gone was Bologna! I just really like southern cuisine and cooked and read a bunch of old hand me down cookbooks the owner brought with him and blogs and misc videos online while I did my apprenticeship in ER. I just find it more interesting as Northern food always felt too bloaty given it's emphasis on cheeses, butters and creams, which after having spent most of my time in Switzerland felt redundant.
The center [0] would be Emilia Romanga, no? I was led to believe that Sardinia, like Corisca, is its own thing culturally speaking, isn't? I mena its been inhabited and conquered by every major European/Arab power at some point and its food definitely reflects that.
Then again I'm also a walking contradiction: I lived and worked in Modena and Maranello and I'd cook southern recipes in an agrotourism kitchen with Northern and Central ingredients. I loved the look when as a Californian I nailed the right balance of spiciness and savoriness to satisfy a northerner (say Milan) for another order on something like pasta con le sarde.
The owner, from Sicily, was always taken back by how well accepting his clientele (mainly Ferrari factory workers or eco-tourists from the North visiting the countryside) were to Southern dishes, especially those that 'a Californian made' who has to date never stepped foot in the 'proper' South.
The furthest south I've ever gone was Bologna! I just really like southern cuisine and cooked and read a bunch of old hand me down cookbooks the owner brought with him and blogs and misc videos online while I did my apprenticeship in ER. I just find it more interesting as Northern food always felt too bloaty given it's emphasis on cheeses, butters and creams, which after having spent most of my time in Switzerland felt redundant.
0: https://martinmb.wixsite.com/ilmeteomartinmb/post/emilia-rom...