Pasta all'Anatra
Vacuum-packed duck pieces are also sold separately in the market, and I usually prefer the thigh and leg sections for making sauces. On the days when I feel like making a big batch of duck ragu, I throw open all of the balcony doors to allow the aroma a means of escape. Not that I want to drive the neighbors crazy with hunger, but if I keep the doors shut, the smell of duck sauce permeates the apartment for several days!
![[Spaghetti with duck ragu]](http://www.pix8.net/pro/pic/64822252c/444754.jpg)
Pasta with duck ragu - serves 4
Olive oil for sautéing
300 g (10-12 oz.) white or dark duck meat
1/3 cup minced celery
1/3 cup grated carrots
1/3 cup finely chopped onions
2 large sage leaves
1/2 cup dry white cooking wine
1 can (14-15 oz.) whole stewed tomatoes with juices, chopped
2 tablespoons minced italian parsley
salt and pepper
Freshly cooked noodle pasta (your choice) to serve 4
Freshly grated parmigiano
1. In a large enough saucepan, gently sauté the celery, carrot, onions, and sage in a bit of olive oil until soft. Remove the vegetables and set aside. Raise the heat of the saucepan and add the duck section; brown on all sides.
2. Return the vegetables to the saucepan along with the duck and add the wine. Simmer until reduced then add the chopped tomatoes and its liquid, and the parsley. Cover and continue to cook over low heat for 45 minutes to 1 hour until the sauce has thickened a bit. If it thickens too much, dilute with water or chicken broth. Season to taste with salt and pepper. Turn off the heat and remove the duck separately aside to cool.
3. When the duck is cool enough to handle, pick the meat from the bone and shred; return the meat to the sauce. At this point, you can divvy up into portions and freeze for future meals or reheat and serve with freshly cooked pasta and parmigiano on the side.
Trattoria da Vasco e Giulia — Comacchio centro![[Trepponti Bridge]](http://www.pix8.net/pro/pic/64822252c/441918.jpg)
The visitor information office gives a map outlining the main historical attractions but neglects to point out the one place that demonstrates the essense of Comacchio — the Manifattura dei Marinati is a museum in progress dedicated to the cultural history of eel-fishing and the laborious manufacturing process. It is located at the far end of via Mazzini, within a side entrance off of the Loggia of the Cappuchins. The disadvantage is that english translations were not yet available.
Days gone by... Among the several artifacts, this old wooden box which was used to stomp on wine grapes in the era preceding technology is the first I've seen. The background image gives a fantastic illustration of this box set on top of a large barrel. I can only imagine how much hard work (or perhaps fun?) that must have been!![[Brutti e buoni of Pasticceria Veniani]](http://www.pix8.net/pro/pic/64822252c/430363.jpg)
![[Polenta e osei - pastry style]](http://www.pix8.net/pro/pic/64822252c/431893.jpg)

...A definite vegetable craze this week. There is simply no end to the produce available at the market now, and until I try all of 'em, I will continue to reap the 'health' benefits and gain satisfaction from making good use of my overpriced, little camera (grunt) - This time around, Tropea onions (grown in the southern region of Calabria and also on Sicily) were tossed in my shopping basket.![[Barba dei frati or Agretti]](http://www.pix8.net/pro/pic/64822252c/420795.jpg)
Agretti nests with poached egg (serves 2)![[The castle at Piazza Castello - year 2000]](http://www.pix8.net/pro/pic/64822252c/419498.jpg)
Or brut ma bon in dialect, means ugly but good. I had discovered them for the first time at a bakery in Poggibonsi (of Siena) and it was love at first bite! Delicately sweet, and crunchy with chopped almonds, these odd-looking cookies go nicely with a cup of hot tea. Brut ma bon, I found out later, were a specialty further north in the Piedmont region, though it's possible to find them in pastry shops in Lombardy too.
As a general rule for both of us, the second/return visit to a restaurant will either make it or break it. There is that element of "living up to its' name" if the first experience was a memorable one. Will the dishes be just as good? The fine service up to par? A recent trip back to Taverna San Romualdo was okay, but left me with the impression of, how to put it?... sitting on the fence?



![[Duomo at Ferrara]](http://www.pix8.net/pro/pic/64822252c/401752.jpg)
I think we'll need to look into buying bicycles soon... We spent the easter weekend in Emilia Romagna, a vast region comprised of large flatlands, making it perfect for two-wheeled transport. The bicycle-friendly city of Ferrara lies within this region, and the residents have a good thing going here — you just have to love a place that has clearly marked paths for bicycle enthusiasts! The medieval center town is open only to authorized vehicles, making it a lot more enjoyable to get around without having to breathe car exhaust. The duomo pictured above at Piazza Cattedrale is among several historical buildings, yet it's always surprising to witness the 'old' mixing in with the 'new'. My husband, who (to my complete surprise) has never been to this UNESCO-acknowledged city, pointed out the bike signal light alongside the usual traffic light for cars and people. So of course, my question is, if a cyclist disregards the law and runs the red light, are they penalized with a speeding ticket? :-P





