Food

BOLOGNA FOOD

Description

This region is known as Italy's food basket and for its pasta.

Pasta

Bologna is famous for tortellini, which is usually served in a broth. Bologna has pasta with many different shapes, fillings for stuffed pasta, and sauces.

Ragù sauce is a combination of cooked meat and tomato sauce. There are two kinds of ragù: Ground meat and a whole piece of meat that is cooked very slowly. The ground meat ragù is made in Bologna.

Bolognese Food

Crescentine: Fried pizza dough that is a snack with proscuitto, mortadella, or cheese

Tortellini, Ravioli, Torelloni, Tortellacci: Stuffed pasta ham, white meat, and parmesan or ricotta cheese with spinach, mushrooms and nuts

Lasagne and Cannelloni: Oven-backed pasta

Parmigiano Reggiano: grating and table cheese from cows' milk

Prosciutto di Parma and cured meats

Tagliatelle with a chicken liver sauce

Turkey scaloppine with proscuitto and Parmigiano

Gnocco fritto: Country fritter

Piadina: Flat bread

Erbanzzone: Swiss cheese pie

Galletti: cornmeal cookies

If one wants to learn how to cook like a Bolognese, they can contact Carmelita Caruana's website [1]. She offers one-day cooking classes, market tours and market shopping.

However, if one has a week or more to spend on cooking, they can take classes at

Description

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The University offers many different courses in Basics of Great Italian Cooking, Taste of Emilia-Romagna, Savoring Emilia-Romagna & Tuscany, October Truffle Festival.

History of Food in Bologna

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The Emilia Romagana Region

When traveling in the Emilia Romagna Region you must try their world famous parmigiano reggiano cheese, prosciutto and ham products, traditional balsamic vinegar, tortellini and the region's famous wines, such as Colli Piacentini, Colli di Parma, Reggiano and the Colli di Scandiano e di Canossa, Colli Bolognesi and Reno, and Bosco Eliceo and the Vini di Romagna.

The Emilia Romagna region has many different food and wine festivals that take place throughout the year. Some are local, while others are more well known. La Nott De' Biso is a festival which takes place in Faenza every January 5th; it is a festival dedicated to the Bisò or 'vin cotto' or the mulled wine produced in the area. Another festival is Festival of Forgotten Romagnolo Fruit; it takes place at Casola Valsenio in the province of Ravenna. The aim of the event is to refocus attention on foods and flavors which have disappeared from Romagnola cuisine.

A Fun Food Fact

BOLOGNA: This large highly seasoned sausage is name for Bologna, Italy. The true Italian sausage from Bologna is actually called Mortadella. Mortadella is the original bologna - a very large smoked sausage (usually pork) from Bologna, Italy, studded with cubes of pork fat, peppercorns and/or pistachios and/or green olives. However, it is also known as lunchmeat. American bologna (boloney) is a very poor imitation. Mortadella probably dates back to the 15th century, and the original recipes included myrtle, 'mortella' in Italian, hence the name. Americans eat 800 million pounds of bologna annually.

Description

Gelateria Gianni is a famous gelateria that was established in 1979. Each year they make between 100-200 kilograms of gelato per year, which is about 220-440 pounds.

Cooking Conversions: Grams = Ounces x 28.35 Ounces = Grams x .35 Grams = Pounds x 435.5 Kilograms = Pounds x .45 Litres = Cups x .24 Centigrade = (Fahrenheit - 32) x 5/9 Fahrenheit = (Centigrade x 9/5) + 32

Fahrenheit Centigrade Heat 225°F 107° C very cool 250° F 121° C very cool 275° F 135° C cool 300° F 148° C cool 325° F 163° C moderate 350° F 177° C moderate 400° F 204° C fairly hot 450° F 232° C very hot

Real Pizza: Pizza in Italy is very thin (like Mexican tortillas),which makes them difficult to eat by hand. They are also very large. Thus, it is advisible to eat pizza with a knife and fork.

Cheese plays an important role in Italian cuisine. It enhances the flavor of many dishes, makes creamy sauces for pasta, and combines with the other ingredients in lasagna. Some commnonly used cheeses are Parmigiano Reggiano, Grana Padano, Gorgonzola, Fontina, "Quattro Formaggi", Hard (or dry) Ricotta, Fresh goat-milk Ricotta, Pecorino Romano, Sardo, Toscano

Food Fact: Fettuccine Alfredo does exist in Italy and is called salsa besciamella.

Usually, Italians eat breakfast and lunch around the same time Americans do. However, dinner is eaten later. Seven is considered early, and eight or later is more typical.