I grew up in a family where food and cooking were the pivot around which the entire day revolved. Setting the table with great care, even for the simplest occasion, was a way to make every meal a momentous occasion. Always put a little heart into it when you do.
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A pastiera reminds me of Easter and of spring fields in bloom. During that time of the year, homes and gardens in Ticciano were filled with the sweet scent of pastiera baking in the ovens... a sweet fragrance of candied fruit, orange blossoms and cinnamon. Every time I prepare a pastiera with the ingredients in my hands, I'm filled with sweet memories.
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Let me tell you about those Sunday mornings when I would wake up to the smell of my mother's ragù. A wonderful aroma I'll never forget! Today I'd like to share this fond memory with you... There are many versions of Neapolitan meat sauce, some make it with pork rinds, some with beef, and others with pork chops.
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My "sea" is an endless source of well-being. Even today, I feel a sense of inner peace just listening to breaking waves. I have been underwater fishing since I was 14 years old. My relationship with the sea can be described as one of both joy and challenges, in pursuit of the freshness of its bounty.
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Italian cuisine, the most diverse in the world, includes dishes with all kinds of meat, even within the same region. The most used, of course, is beef. As for "tartare" make sure the scamona or rump roast is not excessively matured; this is to avoid the risk of having a high level of bacteria.
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