If you want recipes for the food we enjoy on our Feast on History tours, look no further than Arthur Schwartz's "Southern Italian Table." Many of them were honed at the cooking classes Schwartz led at Baronessa Cecilia Baratta Bellelli's farms.
Read MoreCooked low and slow over a whisper of a flame, this hearty meat flavored sauce is also the classic Italian-American "Sunday gravy" served as a side dish to pasta.
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