Italian

Wine in the dough. Yes, it plays an important role in the fermentation process and it adds a more intense taste to the bread and airy texture. The sage of course is important. Crispy and a sensational addition to the taste.

Bitter and sweet. A great bite. The taste stays with you. And that taste is so nice that you will find yourself preparing this again, soon.

I had this pasta sauce for the first time when I was visiting my friend Katrin in Hamburg. It took a while for her to prepare it before she was satisfied with the taste. The quality of the sauce depends on your patience. It should be well reduced. That’s crucial for the taste and the substance. Patience it is, but it’s for a good cause.

That’s what I love about the Italians. With just a few ingredients – often no more than cinque, so five – they create something incredible. This is a snack to accompany your drinks or something you can have for lunch. We do that all of the time. You have some great bread. Put some great olive oil on it. Then you cut real ripe tomatoes in two and rub the open side on the bread. While you squeeze out the juice and the seeds. You add some salt and freshly grounded pepper and some fresh basil. You pick up the bread, bring it to your mouth …