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Bologna didn't earn one of its
legendary nicknames "Bologna la
grassa" (Bologna the fat) for
nothing. Its fertile location has
yielded in the cuisine that is rich
and wholesome especially in the
realm of pasta, and some of the
region's inventions are now
popularly served in Italian
restaurants worldwide. Some of the
examples include the stuffed
ring-shaped Tortellini which
the locals eat with meat broth or
cream, the ribbon-shaped Tagliatelle
pasta, the green-dyed Lasagna
verde (yum!) and the Passatellini
in clear meat broth.
Bolognese gastronomy also centers
around extensive use of pork and
poultry. Pork is the base for the
city's famous sausages which include
Mortadella (seasoned pork
mixed with pork fat chunks,
cotechino (spicy sausages). Prosciutto,
the classcic mountain air cured ham,
and Zampone, a boned pig's
foot stuffed with spiced pork. The
unforgettable Ragù is
a thick, rich tomato sauce whose
savory flavor is designed to
accompany a pasta dish is another
proud invention of Bologna. The now
basic household item Parmesan
cheese was also originated in this
region, although it is known by the
name Parmigiano reggiano
instead.
The sphere of dessert in Bologna
is no less hearty, and visitors are
highly encouraged to try the
regional delicacies such as Pan
speziel or delicious rice
pudding and the Torta secca
(a base of short pastry covered with
fine tagliatelline). And how can an
Italian meal be complete without one
of its wines? Try one of the
region's prides such as Lambrusco,
a fruity red wine, Barbera, Bianco,
Merlot, Pignoletto, Albana
and Trebbiano DOC.
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