Sauces and ragouts are the pillars of Italian cuisine, their task is to season and accompany the dishes, enhancing the taste of the various ingredients, without overly covering the flavors; the sauce has always been one of the most appreciated protagonists of the Italian tradition. One of the oldest sauces is the classic fried garlic, oil and chilli pepper still used today as a simple condiment for pasta. From north to south, the Italian regional cuisine offers a very rich variety of sauces made with meat, fish, vegetables and eggs. The most famous is the Bolognese sauce of Emilia Romagna origin. Lazio cuisine is famous for its condiments based on bacon and bacon while the regions of southern Italy often use vegetables and fish to create strong and decisive flavorings. Although in some cases the sauces and condiments are the very soul of the dish, for example in a dry pasta, the sauce with which it is seasoned, such as a tomato sauce, a bechamel, a vegetable sauce … determines the greediness of the plate. Just as a topping on toasted bread determines the taste of bruschetta. The recipes of sauces and condiments are so many and very varied, among which we remember above all those of traditional Italian cuisine such as pesto alla genovese, béchamel or mayonnaise.

How many times has it happened to prepare a simple dish, perhaps an appetizer or grilled meat, and not knowing how to enhance it? It often happens even when you have guests for dinner to experience that strange feeling of “something is missing, but what?”. Most likely, what you are missing is a good accompanying sauce. Sauces and ragouts are good allies in the kitchen: they enhance the flavors of the dishes, create games of texture, give color and the more particular ones are always an object of curiosity.

Their purpose is to accompany food, to enhance it and never to dominate it. This last step is very important if we do not want to cancel the flavor of dishes that may require long processing. Special sauces are also widespread, which differ from region to region in consistency and contained ingredients. If you want to bring the eggs to the table, but don’t know which sauce to accompany them with, you can prepare the green one with mixed herbs, excellent if served with green, red and yellow peppers cooked on the grill. In the Emilia Romagna region, this sauce is often used to accompany the boiled meat used to make broth. Another known salty sauce is the traditional pesto made in the Ligurian way. The tuna sauce is also a classic of Italian cuisine much appreciated throughout the country.

Sauces are a very important part of cooking and must be chosen and prepared with care. Nothing impossible, but it is good to keep in mind the temperature, the quality of the ingredients and the right steps, to avoid finding yourself with a “crazy” preparation, or with an unpleasant taste. With my tricks you will be able to bring good sauces to the table, even simple to make.

In this section of “Mamma mia che buono“, you will find many Italian Sauces and ragouts Recipes with photos and step by step procedure, essential for seasoning and accompanying your dishes.