What region(s) of Italy are more likely to to have cream sauce pasta dishes vs. tomato sauce?
Marinara (mah-ree-NAH-rah) – Means “sailor” in Italian (sailor style of tomato sauce). Italian origins but far more popular in American restaurants featuring southern Italian cuisines than in most of Italy Béchamel Sauce (bay-shah-mel) – As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes. Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces. In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. It is also know as “white sauce.” It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces. History: There are four theories on the origin of Béchamel Sauce: The Italian version of who created this sauce is that it was created in the 14th century and was
