Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it’s called Lasagne alla Bolognese. Made with fresh egg pasta, in the shape of rectangles called “Lasagna”. First you lay them in a lasagna pan then cover with meat sauce (Bolognese), …
Bolognese Sauce (Ragù alla Bolognese) is a meat pasta sauce that usually seasones fresh pasta or polenta. The Italian word “ragù” comes from the French “ragôuter” which can be translated as “awaken the appetite”. The word “Bolognese” comes from Bologna, a city in Emilia Romagna region. Widespread throughout Emilia Romagna, not only in Bologna, it …
Passatelli is a traditional Italian dish made with stale bread (for breadcrumbs), Parmigiano Reggiano, eggs and lemon zest. They have a wrinkled appearance and a cylindrical shape, of about 8 cm in length (about 3 inch) and 5 mm in diameter (about 0,20 inch). Passatelli recipe is from Emilia Romagna region and Marche region, in …
Tomato Gratin is a typical dish of Romagna cuisine. Emilia Romagna is a region of northern Italy known for its traditional local cuisine, made with home-made pasta (tagliatelle, ravioli, tortellini), lasagna and piadina to name a few. Tomato Gratin are made with firm ripe tomatoes (the big round type such as vine tomatoes), cut in two then …