Angela
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^^What ON EARTH does desperation have to do with it? Minced beef or pork or anything else is just MINCED beef or pork pieces. It has the same nutritional value, etc. etc. In Italy, especially, you buy your pieces of meat and watch the butcher grind it, or even grind it at home yourself.
Actually, in times past, even ragu alla bolognese was made with chunks of meat which were then shredded. In more modern times it just seemed like too much extra work for no benefit.
I've been to Venice a LOT since my cousin married a Venetian with ancestry back to the founding of Venice if you listen to him, and most of the pasta is dressed with fish of one type or another. The "Veneziana" is made with alici. They also make a duck sauce. Obviously, as you get further into the deep countryside they don't have access to much fish except for things like baccala or stoccafisso.
As for the Trentino Alto Adige, you'll eat more speck, kraut and sausage than pasta. The former is their traditional fare. What pasta there is is spaetzle other than a few other varieties which they adapted to the ingredients which were available.
See:
https://www.cucchiaio.it/cucina/cucina-tipica-italiana/trentino-alto-adige/
One of the only pastas I ever saw on their menus is this, unless it was set up for tourists, or was brought by incoming Italians, who have settled there in decent numbers.
https://www.cucchiaio.it/ricetta/ricetta-ravioli-magro-tirolese/
They also made pastas with cooked ham and cream. I never ordered them so I don't know what it actually tastes like...
In Treviso I remember a lot of pasta with radicchio, but that's one of the few vegetables I don't like because it's so bitter, so I didn't order it. I did like a pasta they made with pancetta, finocchio and rosmarino.
Actually, in times past, even ragu alla bolognese was made with chunks of meat which were then shredded. In more modern times it just seemed like too much extra work for no benefit.
I've been to Venice a LOT since my cousin married a Venetian with ancestry back to the founding of Venice if you listen to him, and most of the pasta is dressed with fish of one type or another. The "Veneziana" is made with alici. They also make a duck sauce. Obviously, as you get further into the deep countryside they don't have access to much fish except for things like baccala or stoccafisso.
As for the Trentino Alto Adige, you'll eat more speck, kraut and sausage than pasta. The former is their traditional fare. What pasta there is is spaetzle other than a few other varieties which they adapted to the ingredients which were available.
See:
https://www.cucchiaio.it/cucina/cucina-tipica-italiana/trentino-alto-adige/
One of the only pastas I ever saw on their menus is this, unless it was set up for tourists, or was brought by incoming Italians, who have settled there in decent numbers.
https://www.cucchiaio.it/ricetta/ricetta-ravioli-magro-tirolese/
They also made pastas with cooked ham and cream. I never ordered them so I don't know what it actually tastes like...
In Treviso I remember a lot of pasta with radicchio, but that's one of the few vegetables I don't like because it's so bitter, so I didn't order it. I did like a pasta they made with pancetta, finocchio and rosmarino.
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