Torta Barozzi is a traditional gluten-free chocolate cake. One of its main caratheristic is a mix of peanut and almond flours. These flour varieties can be difficult to find but…
In the central region of Emilia Romagna along the banks of the river Po in the province of Reggio Emilia, grow Borretane onions, i.e. straw-yellow, sweet-tasting onions with firm flesh…
Bolognese Meat Sauce also known as Bolognese Ragù or Ragout, is a traditional rich and very flavourful sauce made with minced beef and pork meat cooked slowly over low heat…
Friggione, salsa tradizionale di pomodoro e cipolle marinate, originated as a peasant dish, part of cucina povera of Bologna, today considered one of the excellences of the traditional Bolognese cuisine.…
Rectangular baking tray for 6, Preparation 3 hours, Cooking time approx 1 hour For the Ragù: For the béchamel sauce: Method Making the Bolognese Ragù: Heat the oil in a…
