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“Bills should be short and tagliatelle long,” the people of Bologna say, and they are right, because long bills terrify poor husbands and short tagliatelle look like leftovers, attesting to the incompetence of their maker. For this reason I do not approve of the widespread custom adopted simply to satisfy the palate of foreigners of chopping capellini, taglierini and similar types of pasta into the minutest bits and serving them in broth. Since they are unique to Italy, they ought to preser