Brodo di Carne

Eugenia Azzali is not unusual in combining an assortment of beef and poultry and vegetables to make her meat broth, but she is very fortunate because her duck is homegrown and her garlic, onions, celery, and carrots are raised organically by her son. Even the eggs for the tagliatelle that float in the broth come from their chickens, providing a taste so deep and rich that visions of what life was once like in the Italian countryside floated in my head for