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2 days ago · I think there are two main reasons why Bologna is worth visiting: Reason 1: Known as " La Grassa " (or “the fat one”), Bologna is Italy’s foodie capital. No literally though. Bologna is the capital of Emilia Romagna, the Italian state that gave birth to culinary icons like Parmigiano Reggiano, Prosciutto di Parma, and traditional ...
1 day ago · Bologna’s architecture is a stunning blend of history and elegance, featuring vibrant terracotta facades and magnificent porticos that stretch for miles. The city’s medieval towers and ornate churches create a captivating skyline, inviting exploration at every turn. The porticos were a fun surprise in the evenings.
4 days ago · Parmigiano reggiano. Parmigiano reggiano is an art in Emilia Romagna. The Big Mamma Group sources all its parmigiano from Caseificio Gennari, who have been making cheese by hand for 70 years and now make 100 wheels of parmigiano per day. It’s DOP protected and must be aged for a minimum of 12 months to classify as parmigiano – but ageing ...
2 days ago · Bologna: the practicality of minced meat Ragù in Bologna, on the other hand, starts fully developed. It is unclear whether this is due to a lack of historical sources describing its early steps or because it originated from earlier recipes that used minced meat to flavour pasta.
3 days ago · Bologna is mainly known as “La Dotta, la Grassa, la Rossa” (“The Cult, the Fat, the Red”): “Cult”, for having the oldest university in the western world, “Fat” for the rich and delicious gastronomy of the region and “Red” because it uses terracotta, bricks and red tiles in its constructions!
10 hours ago · Less than two hours from Parma lies Bologna, the vibrant capital of Emilia-Romagna, twice the size of Parma with 388,000 inhabitants to its name. Often considered the culinary capital of Northern Italy, Bologna is the birthplace of the famous tagliatelle al ragù, more commonly known as spaghetti Bolognese, tortellini and mortadella. In the ...
4 days ago · Many people answered with one word: “Bolognese.”. Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian...
