Virtuoso Life - November/December 2016 - 95
"In Bologna, visit the recently opened Sfoglia Rina
on Via Castiglione. They sell
fresh pasta but also have
a large restaurant devoted
to their incredible pasta
dishes. Visit early - they're
only open for lunch."
- Jane Hedge,
Virtuoso travel advisor,
tortellini al brodo, tagliatelle al ragù Bolognese
Even those who have never heard of the wealthy Emilia-Romagna
region are likely well acquainted with at least one of its celebrated
products. Perhaps it's Parma's famous Parmigiano-Reggiano cheese
or its prosciutto di Parma (sometimes called Parma ham). Maybe
it's Modena's aceto balsamico (the pinnacle of balsamic vinegars).
Or Bologna's mortadella sausage (not to be confused with delicounter baloney).
Thanks to Italian and EU laws that regulate and protect the
country's finest foodstuffs, it's possible to purchase many authentic, made-in-Emilia-Romagna products outside Italy. (Look
for the label marked DOP, or denominazione di origine protetta.)
But there are some things you just can't ship, such as Bolognese
ragù. The dish that inspired spaghetti Bolognese hails from
Bologna, where the rich, meaty sauce is served not with boxed
spaghetti but atop soft ribbons of fresh tagliatelle, typically
made by hand with egg yolks that impart a sunny yellow hue. The
same hand-kneaded dough is also rolled, stuffed, and twisted to
make plump tortellini whose fillings - mortadella, prosciutto,
pork, veal - reflect the richness and heartiness of the region and
From left: Tortellini al brodo at Modena's Hosteria Giusti, market bounty in Modena, and Ristorante Diana's tagliatelle al ragù Bolognese.
Ristorante Diana, Bologna
Hosteria Giusti, Modena Osteria Francescana, Modena*
*Osteria Francescana topped this year's prestigious "World's 50 Best Restaurants" list.
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