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Stories tagged “emilia-romagna”
Tortellini in brodo recipe: Bologna’s registered filling
Pork loin browned in butter, prosciutto, mortadella and Parmigiano Reggiano, folded into 3 cm squares and cooked in capon and beef broth: the 1974 Bologna formula, scaled for a home kitchen.
Tagliatelle al ragù recipe: Bologna's slow-cooked meat sauce
Pancetta, beef, soffritto, wine and milk, then three hours at a bare simmer: the city's registered ragù, revised in 2023, rewritten for a home kitchen.
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