Summary
These days, the term "red-sauce restaurant" is not exactly complimentary, easily conjuring up images of sugary tomato sauce, soggy parmigiana, the cliched red checkered tablecloths, vinegar- like chianti. ...
But perhaps it's time to re-evaluate the slur. Because, admit it, sometimes red sauce is what you're craving. A good one is homey and comforting and familiar, and while it's certainly not cutting-edge, on the right evening it can be very satisfying. I admit eating and making my share of it on my days off.See the full content of this document
Extract
In Praise of the Ubiquitous Red Sauce
"It's an old-fashioned thing that's become a staple; people will always turn to it for a decent meal," says Chris Tarta, chef-owner of Bella Campania in Hillsdale, who still serves his southern Italian grandmother's to...
See the full content of this document
Sponsored links
