The real rule for an authentic Bolognese is milk. This is what the founder of Italian cuisine, Pellegrino Artusi, author in 1891 of “Science in the kitchen and the art of eating well”, says so. In his book you can find a recipe for macaroni alla bolognese. When seasoning the macaroni al dente, he recommends: “When the sauce is made, if you want to make them even more delicate, finally add half a cup of cream.” Rustichella d'Abruzzo confirms the original version of the tradition in its new recipe.