Tagliatelle al ragù
The tagliatelle with meat sauce are an institution in Bologna. A classic sauce is made with pork and ground beef and cooked slowly with chopped carrot, celery, onion, and of course the tomato sauce.
The tagliatella requires careful preparation and is even better if prepared fresh. It is prepared with a dough made of eggs and flour, and worked in a sheet not too thin. The tagliatelle have been prepared for centuries and the traditional cooked tagliatella should not exceed 8 mm in width, or the 12270th part of the height of the Asinelli tower in Bologna!
Measures aside, this succulent dish is one of the symbols of Italian cuisine in the world and was established the Tagliatella Day, with the participation of dozens of chefs from around the world.
The crescentine, also called tigelle, are from Modena and are similar to small round flat breads. The traditional recipe requires flour, lard, yeast and water. Today the mixture of crescentine is prepared more often with flour, extra virgin olive oil, yeast and milk. In the past they were cooked on stone disks called tigelle. Crescentine are eaten instead of bread and can be stuffed with vegetables and sausages. One of the most used fillings in Emilia Romagna is the typical “cunza”. It is crushed bacon flavored with chopped garlic and rosemary. Fried crescentine are cut into diamond shapes and cooked in hot oil, served hot.
Lasagne alla bolognese
Lasagne alla Bolognese is a dish typical of Emilia Romagna and represents the Italian cuisine in the world. This type of pasta originated in ancient Rome when it was served with legumes. Today the lasagna sheets are alternated with layers of meat sauce alla bolognese, bechamel sauce and grated parmesan. Lasagne are prepared with a mixture of flour and eggs, are pulled to fillo dough and sliced into rectangles once called lozenges. Today all the ingredients are cooked before being joined to form the lasagne and then the whole dish is baked in the oven to obtain the typical consistency and the gratin on the top.The green lasagne are typical of Bologna too, in this recipe spinach are inserted in the dough.
Tagliata di manzo
The cut of beef is another well-loved specialty in Emilia, everything starts from the meat of the highest quality, which can be prepared in different recipes. From the simplest cooking on the grill with the meat cut into thin slices, to the preparation with rocket and parmesan, or lying on a bed of red radicchio and seasoned with balsamic vinegar of Modena. Another tasty recipe is the cut of beef with red wine.