Whenever I’m researching pasta and recipes I always come across the seemingly dogmatic advice that is ubiquitous in Italian Cooking:

Never serve this pasta with this….

In the North, it is only done this way….

A southerner would never use those ingredients in this dish…..

and so on, you get the picture.

A lot of those, lets call them “opinions”, are born from practicality and common sense,

e.g.  you wouldn’t want to constrain the delicacy of angel’s hair pasta with a heavy sauce like Ragu Bolognese. It will just not eat well. 

Others are from geographic limitations, for instance:

While “Parmesans” (the people of parma, not the cheese) favor egg pasta and dairy sauces, due to the plentiful regional farmlands, in places like Calabria, an egg can considered be a luxury, and they tend to make their pasta with just water and flour.

And of course, lest we forget the most predominate deciding factor-

Tradition and plain ol’ Stubbornness!   

Now, don’t get me wrong, I mostly follow the rules.

Not because they are the rules, (anyone who knows me, knows if you want me to do something -just make a rule against it)

-but because they make sense to me.

I’m not about to tell hundreds of generations of gastronomes,

responsible for defined living and eating as art,

that they are wrong,

-but,

To hell with the rules. 

If taking a light, delicate noodle like Tajarin, famous in the Piedmont regionand paring it with a zesty Salse Verde, full of southern ingredients like anchovy, parsley, mint, capers olive oil and lemon, and that is also often used as a grilling sauce in Tuscany, (the perfect grilling sauce if you ask me)

is wrong…..

Tajarin

Then I don’t want to be right.

Also today:

Lumache, alla Bolognese

Cavatelli, with spicy Calabrian salami ragu

Bucatini, with toasted walnut cream sauce