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@lynx
Loving the spag bol stuff. Am thinking the royal fuck you all, to calling it Italian. Pick your region/area and then that gives the sauces. Growing up in three different areas of Campania, and Turin meeting the calabrese and how things are different. Check out the Easter fortified breads
Reality is use more rabbit/horse/goat what ever you have. I always add anchovy for the ummami. As I like it. Less oil and butter more animal fats such as dripping/lard.