RED WINE REDUCTION
Red wine reduction is a sauce of great density, elements of color that enrich the dish and give the preparations a touch of a true master. Red wine reduction is very simple to prepare, and can be the ideal condiment for your meat-based main courses.
BASIC TOMATO SAUCE
The tomato sauce is an institution, a simple but far from trivial recipe. Subject to infinite variations to find the perfect balance of flavors, the right creaminess and sweetness, starting from the choice of the type of tomato to use.
BECHAMEL
Bechamel is a savory base sauce, prepared with butter, flour and milk: white, creamy, enveloping, with a neutral and delicate taste; it has become part of the Italian culinary tradition for a very long time now; where it is also called mother sauce, precisely because many other sauces are prepared with Bechamel as well as giving an edge to many dishes: from Baked Pasta , to Lasagne , from Cannelloni to Crepes and Crespelle , to Vegetables au gratin.