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 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.

Bolognese Food

Mortadella: Bologna sausage

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 wit spinach, mushrooms and nuts

Lasagne and Cannelloni: Oven-backed pasta

Parmigiant 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 [1]. She offers cooking classes, market tours and market shopping.

History of Food in Bologna

[2]

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 Jnuary 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.

Description

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 not exist in Italy.