{"id":44758,"date":"2016-05-30T12:10:00","date_gmt":"2016-05-30T11:10:00","guid":{"rendered":"https:\/\/www.travelemiliaromagna.it\/rick-stein-weekend-bologna\/"},"modified":"2025-12-23T17:57:22","modified_gmt":"2025-12-23T16:57:22","slug":"rick-stein-weekend-bologna","status":"publish","type":"post","link":"https:\/\/www.travelemiliaromagna.it\/en\/rick-stein-weekend-bologna\/","title":{"rendered":"Rick Stein\u2019s Long Weekend in Bologna"},"content":{"rendered":"

On May 20 the 5th episode of Rick Stein’s Long Weekends<\/strong>\u00a0has been aired on BBC Two: an episode dedicated to our Bologna<\/strong><\/a>, the red – fat – learned city.
\nIf you missed it, you can watch the BBC podcast<\/a> (just for UK viewers) or buy it on BBC Store<\/a> for \u00a31.89. <\/p>\n

Rick Stein visits Bologna in northern Italy, a city so famous for its food that it is sometimes described as the stomach of Italy<\/strong>. He learns how to make the local fresh egg pasta<\/strong> used for tortellini, tagliatelle, ravioli and lasagne. There is stuffed rabbit filled with parma ham and parmesan frittata for dinner. At the market<\/strong> Rick finds a fish stall and cafe, where he enjoys squid stuffed with mashed potato and capers.\u00a0Bologna is a medieval city with a university<\/strong> even older than Oxford, and Rick explores the cloisters and the Whispering Walls. He even climbs Bologna’s famous Asinelli Tower<\/strong>, despite vertigo. He also drives up into the hills to a cheese dairy<\/strong>, where he tastes 13-year-old parmesan. Nearby, there is lunch at a pig farm<\/strong> with restaurant attached. Out in the back they are making brawn, but for the crew lunch they serve huge pork steaks grilled over charcoal, with a big glass of local Sangiovese wine<\/strong>. Delicious.<\/p><\/blockquote>\n


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