Accademia Italiana della Cucina updates official Bolognese recipe

Ragù alla Bolognese Accademia Italiana della Cucina Italian cuisine recipe update traditional cooking

The Accademia Italiana della Cucina has updated the official recipe for Ragù alla Bolognese for the first time in over 40 years. The new version, which was notarized by the Bologna Chamber of Commerce, now permits the use of crushed tomatoes and makes the addition of whole milk optional. This update follows a study by a committee evaluating historical culinary sources to refine the traditional recipe.

In addition to the official Bolognese updates, various culinary traditions are highlighted, including the 'Ragù bianco' (white Bolognese) from the Emilia-Romagna region. This variation omits tomato paste, instead utilizing white wine, cream, and meat to create a deep, elegant sauce typically served with tagliatelle. Other regional specialties mentioned include German Kasseler-Gulasch and Allgäuer Krautkrapfen.

Entities

Accademia Italiana della Cucina · Bologna · Emilia-Romagna

Claims

What the coverage asserts, and how many sources carry each claim.

[○ 1 SOURCE] The traditional Bolognese ragù recipe is officially registered with the Accademia Italiana della Cucina. www.giallozafferano.it
[● 4 SOURCES] Ragù bianco is a white version of Bolognese sauce made by simmering meat in white wine and broth without tomato paste. www.op-online.de
[○ 1 SOURCE] The official dimensions for traditional tagliatelle were registered in 1972. www.giallozafferano.it