On Thu, 13 Aug 2009 17:58:00 -0700, Don Martinich >
wrote:

>In article >,
> (Victor Sack) wrote:
>
>> Giusi > wrote:

>Elizabeth David in her "Italian Food" (1958) recipe for ragu includes
>chicken livers. And the 1969 publication (in English) of Ada Boni's
>"Italian Regional Cooking" also includes chicken liver as an option in
>the ragu. It certainly adds an interesting flavor dimension. My guess
>would be that the "official" version of the dish rarely leaves it's
>vault in the chamber of commerce while happy Bolognese continue to
>consume their richer versions.

Well, that sort of closes the loop. One of my sources was Boni's Il
Talismano della Felicita, English.

Alex