La Buffone
La Grande Bouffe (named after the film)
Book •
Ugo Tognazzi's 1974 cookbook, referenced in the episode, collects recipes associated with the actor's life and film La Grande Bouffe; it documents an early vodka-and-tomato pasta called pasta all'infuriata.
The recipe lists penne, fresh tomatoes, a shot of vodka, chili, garlic, and bay leaves, and notes the possible use of chili-infused vodka.
This source is cited in histories of Penne alla Vodka as among the earliest published vodka-pasta recipes.
The book illustrates how a late-20th-century Italian cultural moment embraced vodka in cooking, contributing to the disputed origins of the dish.
As a primary historical reference, it is often used to argue for Italian roots of vodka pasta despite later Italian culinary establishment pushback.
The recipe lists penne, fresh tomatoes, a shot of vodka, chili, garlic, and bay leaves, and notes the possible use of chili-infused vodka.
This source is cited in histories of Penne alla Vodka as among the earliest published vodka-pasta recipes.
The book illustrates how a late-20th-century Italian cultural moment embraced vodka in cooking, contributing to the disputed origins of the dish.
As a primary historical reference, it is often used to argue for Italian roots of vodka pasta despite later Italian culinary establishment pushback.
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Sother Teague
Penne Alla Vodka
