I was in the Aliani cheese shop in Venice buying goat cheese for the Piedmontese pasta sauce that precedes this one, and I happened to mention to Signor Aliani that I was going to use it for a very unusual sauce. “How do you make your sauce?” a woman standing near me asked. I told her how. “I am from Menaggio, on Lake Como,” she said, “and we make a goat cheese sauce with peppers.” “With peppers?” I exclaimed, hardly believing that I might be coming into possession o