Bologna’s gastonomic fame dates back to the Middle Ages and it is closely linked to the university: the mix of students and professors of different nationalities helped to enrich the city’s gastromomic culture.
Walking around the city you can taste a lot of delicious typical prosducts that are deeply connected with the city’s history. Well known is Mortadella Bologna PGI, made from pure pork, that was created first in 16th Century. It is a cooked cold cut, lightly spiced that has an intese fragrance. Another food city symbol is home made pasta. Bologna is famous for its tagliatelle with Bolognese meat sauce, tortellini and all kinds of traditional home made pasta. The so called “sfoglia” home made pasta is made using eggs, flour and water.
Bologna surroundings are well known for the production of asparagus, potatos and pignoletto wine. Pignoletto is considered the king of the hills of Bologna. It is a lovely, light straw-yellow color with pale green reflexes and a delicate, fruity bouquet. It could be sparkling or still.
From the hills arrives another famous product: the fragrant truffle that is the protagonist of the autumn. In autum too it is possible to find a particulur kind of chestnuts the “marrons” that have a sweetest taste and fragrance. A flour made from dried marrons is used to prepare “castagnaccio” a chestnut cake.
From the surronding of the city also arrive other famous products like: Balsamic vinegar of Modena, Parmigiano Reggiano cheese, sour cherries of Modena and Lambrusco wine.
This richness of food traditions is a very good reason to have a wedding in this beautiful city ad taste a traditional wedding catering!
A couple of recipes especially dedicated to you!
Bolognese Ragù sauce:
historical sauce used for dress tagliatelle and lasagne.
minced prosciutto or pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g minced lean veal or beef
100g minced lean pork
1 glass of dry red wine Water
3 tbsp tomato paste
To make the ragu, heat the olive oil in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.
Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little water to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of water to give a sauce like consistency. Add salt .Leave to simmer for 1 ½ hours, adding more water if the mixture becomes dry.
Tortellini Original recipe
For the “sfoglia” :
3 eggs and 3 flour hectograms
For the filling:
300 grams of pork loin browned with butter
300 grams of Parma ham
300 grams of Mortadella Bologna
450 grams of Parmesan Cheese
For the broth:
1 kilo of steer
Cook the pork loin with butter very slow, then mince the pork, the ham , the Mortadella and knead with the eggs and the cheese. Add the flavour of nutmeg. The filling must rest for 24 hours inside the fridge.
Prepare the broth by boiling the ingredients for 4/5 hours on a slow flame, then filter .
Prepare the “sfoglia” by mixing the eggs and the flour, knead for long with the hands up to the mixture becomes a perfect and elastic ball .
Then roll the “sfoglia” with a wooden rolling pin on a big wooden cutting board. Cut the “sfoglia” into small squares and put in every square a little filling. Then close the tortellini with the typical fingers play
Leave the totellini on a wooden cutting board till they will be plouged into the boiling broth.
In three minutes they will be ready to serve.