There is an interesting paradox regarding the people of Emilia Romagna: the constant striving for and achievement of excellence, combined with an overwhelming sense of humility. This comes from the region’s geographical history as predominantly agricultural terrain, meaning large farming communities nurturing animals and the earth. The people of Emilia Romagna are not of aristocratic…
Read moreIGP – Indicazione Geografica Protetta = PGI – Protected Geographical Indication DOP – Denominazione di Origine Protetta = PDO – Protected Designation of Origin Anyone buying Italian food either abroad or in Italy will see the IGP and DOP labels on many food products sold in supermarkets and delicatessens. Many chefs mention them freely on…
Read moreFew People know that Parmesan Rinds contain nothing other than milk, rennet and salt – the same ingredients that go into making Parmigiano Reggiano. The rinds become hard as the surface of the cheese dries out during the maturation process. Every day, for the entire duration of the maturation period of this ‘King of Cheeses’,…
Read moreThis is the prize-winning recipe by Lucia Antonelli of the Taverna del Cacciatore in Castiglione dei Pepoli (BO), winner of the 2014 Tortellini Challenge: Bologna vs. Modena. You can read about it here. For the filling – Makes about 2,5 kg Tortellini (can be frozen uncooked) 500 g pork fillet 250 g Mortadella 150g Parmesan…
Read moreWhen a Tortellino-making competition (The Tortellino Challenge: Bologna Versus Modena) is presided over by Massimo Bottura, chef and culinary artist, 3 Michelin stars, winner of the Global Gastronomy Award 2014 and no. 3 on the San Pellegrino list of the 50 World’s Best Restaurants, you know that the Tortellino is serious stuff. Last January, the Palazzo Re Enzo…
Read moreEmilia Romagna is not necessarily known for its bread abroad, yet in Italy, there are some areas that have an excellent offering. Ferrara, for example, is well-known for the quality of its bread in general, the Romagna area for its piadine (a large round flat-bread often made with lard), Bologna and Modena for their Crescentine…
Read moreOFFICIAL RECIPE FOR RAGU’ ALLA BOLOGNESE On the 17th October 1982, the Bologna Delegation of the Accademia Italiana della Cucina, with the aim of continuing and respecting Bolognese gastronomic traditions both in Italy and abroad, deposited the official recipe for Ragù Bolognese (better known abroad as Bolognese Sauce) with the Bologna Chamber of Commerce.Here is the…
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