Well that’s because Italian heritage cooking is still honoured the way it was decades back – when pizzas, pastas, ragus, Bolognese, lasagnas, focaccias and the likes – were unadulterated with global influences. Not to say there’s anything ‘wrong’ with the tweaking – after all, what is the much dined-on Spaghetti Bolognese than an internationalised version of the traditional and rustic Ragù alla Bolognese? Speaking of the Ragù in particular, there are a plethora of recipes which get everything right except for that one illusory detail, a well-kept secret of Italian nonnas, casually incorporated every time the Ragù alla Bolognese was bubbled up. We’re of course talking about some good old, dark chocolate.
