Food: Difference between revisions
No edit summary |
No edit summary |
||
| Line 7: | Line 7: | ||
Ragu sauce is a combination of cooked meat and tomato sauce. There are two kinds of ragu: Ground meat and a whole piece of meat that is cooked very slowly. The ground meat ragu is made in Bologna. | Ragu sauce is a combination of cooked meat and tomato sauce. There are two kinds of ragu: Ground meat and a whole piece of meat that is cooked very slowly. The ground meat ragu is made in Bologna. | ||
''' | |||
FAMOUS PRODUCTS''' | '''FAMOUS PRODUCTS''' | ||
Parmigiant Reggiano: grating and table cheese from cows' milk | Parmigiant Reggiano: grating and table cheese from cows' milk | ||
Prosciutto di Parma and cured meats | Prosciutto di Parma and cured meats | ||
''' | |||
SIGNATURE DISHES''' | '''SIGNATURE DISHES''' | ||
Tagliatelle with a chicken liver sauce | Tagliatelle with a chicken liver sauce | ||
Revision as of 19:42, 16 February 2005
Emilia-Romagna Food
This region is known as Italy's food basket and its pasta.
PASTA Bologna is famous for tortellini, which is usually served in a broth. Bologna has pastas with many different shapes, fillings for stuffed pasta, and sauces.
Ragu sauce is a combination of cooked meat and tomato sauce. There are two kinds of ragu: Ground meat and a whole piece of meat that is cooked very slowly. The ground meat ragu is made in Bologna.
FAMOUS PRODUCTS
Parmigiant Reggiano: grating and table cheese from cows' milk Prosciutto di Parma and cured meats
SIGNATURE DISHES
Tagliatelle with a chicken liver sauce Parmigiano Turkey scaloppine with proscuitto and Parmigiano Gnocco fritto (country fritter) Piadina (flat bread) Erbanzzone (Swiss cheese pie) Galletti (cornmeal cookies)
