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In Italy, the pan drippings from cooked meats such as Porchetta, Sicilian Chicken, Florentine Steak, are used to flavour and dress the pasta before serving. This is commonly referred to as sugo or succo. For many Italian families that migrated to the many nostalgic Italian-American neighbourhoods in the US, the sugo/succo was loosely translated to gravy.
In true Italian fashion, Sundays, for many of these close knit families, evoke memories of mom and nona painstakingly standing and stirring over a pot of sauce and meat simmering for hours before serving for lunch. The long and slow cooking time allowed families to catch up and spend time each other until the Sunday Gravy was ready.
A symphony of two of the most loved pasta sauces – Alfredo & Carbonara. Best with truffle oil & parma ham.
An Italian-American favourite — Alfredo is said to have been created by its namesake to curb his pregnant wife’s cravings by simmering butter and parmesan cheese on low heat. Cream was incorporated into the recipe when its creator migrated to New York and put up his restaurant Alfredo’s.
On the other hand, there are many theories as to the origin Carbonara came to be. Most believe that this was first made to be a hearty meal for Italian carbone (charcoal) workers. Some say it is a tribute to the revolutionary secret society Carbonari in the 1800s.
The lighter choice
Originating from Genoa in northern Italy, the name Pesto originates form the Genoese word pestâ, which means to pound. Its main ingredients include the highly aromatic herb basil, pine nuts, crushed garlic, Parmesan cheese, and olive oil.
All of our pastas are topped with a dash of pangritata/pangranata which adds texture and richness to the sauce and the noodles.
It completes the experience.