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Spaghetti Bolognese is a pasta dish consisting of spaghetti served with a slow-cooked meat sauce. The sauce, known in Italian as ragù alla bolognese, originated in Bologna and traditionally combines beef, pancetta, onions, carrots, celery, tomato, wine, and milk. The authentic recipe was deposited w...
Formaggio di Fossa di Sogliano is an Emilian hard cheese produced using a centuries-old tradition. Sheep’s milk is aged in tufa stone pits near Sogliano al Rubicone. This pit-aging process, documented since the 15th century, develops a notably pungent flavor and firm texture. It's suitable for those...
Tigella, also known as crescentina modenese, is a small, round, leavened flatbread originating from the Emilia-Romagna region of Italy. Traditionally, the dough was cooked between heated terra-cotta or stone discs called tigelle, though modern cast-iron pans are often used today. It features a soft...
Pisarei e faśö is a traditional dish from Piacenza in the Emilia-Romagna region of Italy. It consists of pisarei, small hand-rolled dumplings made from a mixture of flour and breadcrumbs bound with water, served in a slow-cooked sauce of borlotti beans, lard or pancetta, onion, and tomato. The dish...
