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Bologna

Episode 5 of 10

Rick Stein visits Bologna in northern Italy and learns how to make fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. He also tries 13-year-old parmesan.

Rick Stein visits Bologna in northern Italy, a city so famous for its food that it is sometimes described as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There is stuffed rabbit filled with parma ham and parmesan frittata for dinner. At the market Rick finds a fish stall and cafe, 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 the cloisters and the Whispering Walls. He even climbs Bologna's famous Asinelli Tower, despite vertigo. He also drives up into the hills to a cheese dairy, where he tastes 13-year-old parmesan. Nearby, there is lunch at a pig farm with restaurant attached. Out in the back they are making brawn, but for the crew lunch they serve huge pork steaks grilled over charcoal, with a big glass of local San Giovese wine. Delicious.

59 minutes

Last on

Sat 25 Nov 2017 13:00

Credits

Role Contributor
Presenter Rick Stein
Producer David Pritchard
Director David Pritchard
Production Company Denham Productions

Broadcasts

  • Fri 20 May 2016 21:00
  • Sun 22 May 2016 19:00
  • Sat 9 Jul 2016 03:30
  • Tue 10 Jan 2017 19:00
  • Sat 4 Nov 2017 12:00
  • Sat 25 Nov 2017 13:00

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