The Italian tradition of cooking ‘alla bianco‘ (or white) has two major branches. The first is to dress pasta or gnocchi etc. in just olive oil, cream, cheese, or a combination of all three. The other use of ‘alla bianco‘ is applied to sauces that would normally contain tomatoes, but, on the day, do not. In the second vein, ragú alla bianco is made exactly like popular sauces such as…
