date:May 26, 2014
h Italy's National Day on the horizon in early June, we checked in with a fellow who should know: Eugenio Iraci, chef de cuisine of award-winning restaurant Barolo at The Ritz-Carlton in Beijing.
Ready-made sauces are still regarded with a sort of shame among the majority of Italians, says Iraci. Any sauce should be rigorously handmade.
A successful tomato sauce has the right balance between acidity and sugar, he says, noting that canners add sugar to balance the acid. The factors that condi