Saturday 29th February 2020 at 7pm on BBC Four
Rick Stein continues his guide to wonderful European city breaks for lovers of food and travel with some fabulous dishes to cook at home.
This week he visits Bologna in northern Italy, a city so famous for its food that it’s known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There’s stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner and at the market he finds a fish stall and café where he enjoys squid stuffed with mashed potato and capers.
Bologna is a medieval city with a University even older than Oxford and Rick explores its cloisters and the Whispering Walls. Despite vertigo, he even climbs Bologna’s famous Asinelli Tower. Up in the hills he discovers a cheese dairy where he tastes a thirteen year aged Parmesan and a pig farm with a restaurant attached. Out in the back they’re making brawn but for the crew lunch they serve huge pork steaks, grilled over charcoal, with a big glass of local San Giovese wine.
Back in his Padstow kitchen Rick cooks Cottoletta alla Bolognese, Bologna Sum-Up Salad, Tagliatelle with Sausage Ragu and Panna Cotta with Pistachios.
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