I had been living in a corner of southern Tuscany, in the Maremma, for a few months when I began noticing pasta alla buttera (translation: cowboy pasta) here and there—on countryside menus and at various sagre, outdoor food festivals that are especially good places to try regional dishes. I made a mental note to add another job-description-pasta-sauce to a quirky medley of a list that included things like spaghetti alla carbonara and pasta alla boscaiola, named after the charcoal burners and woodcutters that apparently invented and championed the dishes based on what readily available ingredients they had.
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An interesting link found among my daily reading