Bacco Tabacco e Pasta “Bacco Tabacco e Pasta”

I am Italian, so like all Italians I had my mother as the teacher, the best cook in the world, but I was even luckier, my Father cooked even better, but only when he had to compete with his brother Michele. At all parties there was always the usual story of how ragù or amatriciana is made, etc.
Then in recent years I wanted to deepen by researching ancient texts and studying old recipes in order to find the perfect and original harmony of each recipe, logically being Neapolitan I am influenced by my origins, but I do not mind the other regions and sincerely our Italian cuisine it is fabulous varied and difficult to reproduce abroad, because in my case I live in the United States, so certain products are difficult to find if not impossible, then I organized myself so as to import many products directly from Italy, the problem only the vegetables, because here they are of a lower quality, but for this I have remedied in part with my garden, while for fish and seafood it is very difficult