Worcestershire sauce The US version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles. The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US. The original ingredients of bottle of Worcestershire sauce sold were: The "spice" and "flavourings" are believed to include cloves, soy sauce, lemons, pickles and peppers. Notes from the
Bolognese sauce the recipe registered by the Accademia Italiana della Cucina in 1982 as the "most authentic". However, this would be inconsistent with the academy's own beliefs and statements about remaining faithful to tradition in documenting and preserving Italy's culinary heritage. Prominent Italian chef Mario Caramella stated, "In Italy, there are several traditional recipes of "tagliatelle al ragù alla bolognese" with more or less slight variations". According to UK cookbook author and food writer Felicity Cloake, "The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions