Journeva
In 1891 every publisher refuses Pellegrino Artusi's cookbook, so he prints it himself, and inside is the first written recipe for the sauce of Bologna.
It is 1891. Pellegrino Artusi writes a cookbook. He is seventy-one. Publishers say no. It hurts. He prints it himself.
In the book: the sauce of Bologna. Cut an onion, a carrot and celery small. Cook them in oil. It smells sweet.
Add the meat. Cook it until brown. Add wine, tomatoes and milk. Cover. Wait three hours. Waiting is hard.
Put the sauce on tagliatelle. Not spaghetti! The family is happy. The publishers are forgotten. The sauce is not.
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