Sorry, this episode is not currently available


Rick Stein's Long Weekends Episode 5 of 10

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.

Release date:

59 minutes

Last on

Sat 25 Nov 2017 13:00
BBC Two Northern Ireland


Role Contributor
PresenterRick Stein
ProducerDavid Pritchard
DirectorDavid Pritchard
Production CompanyDenham Productions

Get an extra helping of Rick's discoveries with web exclusive clips

French markets

Watch the extra clips available only online.

More recipes from Rick's adventures


Indulge in plenty more exotic recipes from Rick's travels around the world.