Guest
The key to a long life is to keep busy! For 91 year old Maria that means making pasta on a daily basis for her daughter’s shop, La Bottega del Buongustaio, in Faenza. The sauce (or condimento in Italian) changes daily, and on the Monday we filmed, that meant chicken livers; other days it could be a meat or sausage ragu. Maria has sailed through the quarantine and the shop is open again for takeaways. For the liver ragu you will need an onion, a garlic clove, 3 sage leaves, 1 sprig of rosemary, 500g of cho
