This region is Emilia and Romagna. In short, Emilia means ham, cheese and Ferrari; Romagna means Sangiovese, the Adriatic Coast and cycling. Many more reasons to go below.
What is a Piadina
This simple unleavened bread of flour, salt and water has always been part of the basic diet of those living near the Mediterranean Sea. It may be flat, but is beautifully soft and slightly crispy at the same time.
Every town in Romagna has its own slightly different variation with names such as 'Pida', 'Piada' or 'Pie'. The difference is usually in the thickness of the bread due to extra yeast, milk or even honey, but all are typically cooked on clay baking dish or iron plate. A piadina is delicious with salami, grilled meats, cheese and fruits and jams. A very popular recipe of recent times is piadina with Nutella.
It was in 1843 that the first public bathing area was created and fifty years after that the two big hotels, the Kursaal and the Grand Hotel were opened. Yet it was in the 1960's and 1970's that saw boom times for the town and established it as the mecca of sun, sea, and summer beach dancing.
What impresses is the organization of the beach front and the range of activities lined up for the visitor. Each section of beach is numbered and every year seems to offer something new from the year before. Rather than signing up for one for the whole length of a stay, we recommend you pick and mix. One day choose the step aerobics, weights room and 5-side football pitches at number 86; the next the bubbling saunas, WiFi points and yoga sessions a little further along at number 55.
The 'Camera di Commercio, Industria, Artigianato e Agricoltura di Bologna' has produced a small paperback called 'La Mercanzia' which outlines the history and background to tortellini pasta from Bologna and tagliatelle pasta. It is without doubt the definitive source for anyone seeking information about Emilia Romagna's classic pasta.
It is at the above Chamber of Commerce where the official recipes for 'tortellini di Bologna' and 'ragu Bolognese' have been deposited for posterity, as well as the correct measurements for real tagliatella pasta from Bologna or 'tagliatella di Bologna'. There is even a sample tagliatella in a locked box used to settle arguments.
Spaghetti bolognese, spag bol, spaghetti with meatballs, whatever you want to call it and however you make it, the sauce should be as delicious as this. This is the official recipe deposited at the Bologna Chamber of Commerce and if you would like to see how it is made then view the video below.
300 gr. of minced loin of pork, 300gr. di minced beef, 100 gr. minced bacon, 100 gr. minced ham, 1 onion, 1 carrot, 1 celery, glass of red wine, tomato sauce, vegetable, salt
This recipe is known as the 'Holy' recipe. You cannot get a more authentic filling for your tortellini pasta than this. So authentic is it, that it was registered at the Chamber of Commerce, Industry, Handicraft and Agriculture in Bologna by the 'Dotta Confraternita del Tortellino' and the local commitee of the 'Italian Cookery Academy' on December 7th 1974.
100g pork loin, 100g lean Parma ham, 100g real Bologna sausage (mortadella), 150g parmigiano reggiano cheese, 1 hen egg, a bit of nutmeg.
From the enthusiasm of a young Italian collector, Enrico Maltoni, anyone passionate about Italian coffee and coffee making machines can now find out more close up.A dedicated exhibition with accompanying book and website is now celebrating one of the most beloved habits of Italian people: espresso coffee.
November 2003 saw the inauguration of the Museum of Parmigiano Reggiano cheese in Soragna, province of Parma. The 'Parmesan Cheese' museum is the first of four such food museums which celebrate the typical products of the zone, all famous across the world.
The other museums are dedicated to Parma ham, Salame Felino and Tomatoes and all information on each is behind the link below. The initiative is supported by the Consorzio del Prosciutto di Parma and the Consorzio del Parmigiano Reggiano.
Reading "the broker" by john grisham; he gave an explanation of the difference between tortellini and tortelloni in northern italy. I am trying to verify that difference and obtain a recipe for the latter. I had dinner at a very fine restaurant, The Cocchi, in Parma and the "tortollino" was similar to ravioli with a butter sauce; it was superb. please help me out ...
Not to be confused with tortellini, tortelloni is basically very large ravioli. There are many types not only square, but triangles and semicircles etc. The filling changes around the regions (asparagus, spinach, mint), but that of Bologna must contain parsley.
For the pasta: 600g flour, 6 eggs, 600g fresh ricotta, 250g parmigiano reggiano cheese, 1 egg, parsley.
For the filling: 2 tins tomatoes, butter, chopped celery & carrot & onion, salt & pepper, 1 small spoon sugar, sage