continue … All of the most diffuse international sauces, which were introduced into classic Italian cooking in the early 1800’s, and are still prepared and served in restaurants and homes. Through the years, the specific Italian contribution to the classic preparation has articulated, both with the standardization of regional recipes as well as through the use of ingredients and Italian raw materials.
Italy has also made a noteworthy contribution in enriching the context of some easily and internationally prepared sauces and some exotic preparations coming from faraway lands and tinged with raw materials (curry, for example).
We would suggest using sauces moderately and sparingly and, at any rate, always and only in dishes where they serve to enhance the taste of the dish not cover it.
I should remind you also that the renowned Italian sauces are those used with pasta (another unlimited and tentacular material) and originally created to add flavor to a neutral base like pasta. They may serve to exceedingly open up the imagination of every chef or every amateur in the kitchen, transforming any simple cook into a real food creator, Italian food.

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