Stefano Secchi of Rezdôra talks about finding the perfect eggs for pasta
I like the dark yolks as well but read recently that America's Test Kitchen found no discernible taste difference. Is it simply aesthetics?
Brings back memories of agriturismo in Urbino.
I have always noticed about the dark yolks, which we saw decades ago, but you've never seen again. Its great to read about someone who thinks it is very important.
Dark Yolks..you are so right..the best! Lived in Parma for 6 months and the eggs were delicious! Buy Farm eggs here in Maine, good but not as good as Italian Eggs and yes..food scraps are the key to better yolks!