Traditional Italian Bologna Rice Cake Story of the Dish Torta di Riso Bolognese, traditionally known as Torta degli Addobbi, is one of Bologna’s historic desserts. It is connected with the Festa degli Addobbi and ceremonial family cooking. The cake is built from rice cooked slowly in milk, eggs, sugar, almonds and citrus rather than a standard flour batter. Its correct texture is dense and creamy, and it improves after several hours of rest. Recipe Information Difficulty: Int

Omelette con Prosciutto di Parma e Stracchino (Italian Parma Ham and Stracchino Omelette) Story of the Dish This omelette brings together two ingredients strongly associated with northern Italian cooking: Prosciutto di Parma and soft, tangy Stracchino. The dish is simple enough for a quick lunch, but simplicity makes technique more important, not less. The eggs must stay tender, the cured ham must remain delicate rather than fried hard, and the cheese should soften into the c

Traditional Italian Parma Anolini in Broth Story of the Dish Anolini, known locally as anolén, are one of Parma’s most important filled pastas and a classic Christmas dish. They are small round or scalloped parcels made from two sheets of thin egg pasta. Traditional fillings vary widely, but many historic versions rely on braised meat, Parmigiano Reggiano, breadcrumbs and concentrated cooking juices. This version uses slow-braised beef and its reduced juices to create a deepl