Emilia-Romagna

Back to Bologna and real bolognaise (recipe)

  La dotta, la rossa, la grassa. These are the nicknames given to the city of Bologna by Italians. La dotta (the educated) because it boasts one of the oldest and most prestigious universities in the world. La rossa (the red) because of its distinctive red-brick architecture. And la grassa (the fat)? Because of its …

Back to Bologna and real bolognaise (recipe) Read More »

pastciccio di tortellini

Pasticcio di tortellini: tortellini pie from Modena

Ever since I came back from Modena, I’ve been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I’ve found in Italian cuisine to …

Pasticcio di tortellini: tortellini pie from Modena Read More »