Dear readers and fellow bloggers:
Good morning and Happy Sunday. We are extremely busy now preparing a succulent Dotta Sauce for a tagliarinatta to be served when our son Gian Luca’s film crew finishes its task at sunset. As you know, we dubbed this sauce as La Dotta (the Doctoral one) in honor of the City of Bologna where the second oldest university (after Paris) of the Western Hemisphere was created in the Middle Ages.
We like to prepare this meaty Bolognese sauce a few hours before the actual dinnertime to let it settle down in the fridge. The tomato sauce slowly, slowly seeps into the meatballs and ground beef to make them more lusciously flavorful. Putting a spoonful of it into your mouth is Pure Ecstasy.
We will keep you posted about our latest cooking foray and if this hardy crew liked it. E vabbuo!
Avanti bersaglieri che la vittoria e nostra!
Stay distant. Stay safe. Stay beautiful.
What do you think? Please tell us.
Don’t leave me alone.