Oops, now I remember reading that food post. The info you added was much more interesting, though. ;-)
If I remember correctly from my cooking course in Florence, veal is definitely added to Bolognese. I've got an absolutely AMAZING recipe for aristo that is great for company, BTW. It's a slow-roasted pork roast which you cut slits into, then stuff the slits with a ground mixture of fresh rosemary, garlic, and fennel seeds. A classic Tuscan dish, and it smells like heaven.
Venetian bread has no salt in it, if I'm remembering correctly. I think the Maginot line for salt in the bread is Florence, where the cities to the north contain no salt and those to the south do. It goes back to the fact that the army was paid in salt (thus the phrase "worth his salt")and the lean times resulted in saltless bread.
Bill is reminding me that the word "soldado" (soldier) is derived from the term for salt as well. |
