Italian Tagliatelle with Porcini Mushrooms Story of the Dish Tagliatelle ai Funghi Porcini is one of the clearest expressions of the northern and central Italian approach to mushrooms: the porcini must remain the dominant aroma, while the pasta, fat, herbs, and cooking liquid exist only to carry that flavor. The dish is especially associated with areas where porcini are gathered in season, including Emilia-Romagna, Tuscany, Piedmont, and parts of the Apennines. Fresh egg tagl

Around Italy: Emilia Romagna, Italy’s Great Food Valley of Motor Legends, Medieval Cities, and Unmatched Culinary Tradition Emilia Romagna stretches from the Apennines to the Adriatic and contains some of Italy’s most important cities, foods, industries, and cultural traditions. Bologna, Parma, Modena, Reggio Emilia, Ferrara, Ravenna, Rimini, and Piacenza each have distinct identities, yet together they form one of the country’s richest regions. Bologna Bologna is often descr

Tagliatelle al Ragù alla Bolognese: Tagliatelle with Traditional Bolognese Ragù Tagliatelle al Ragù alla Bolognese: Tagliatelle with Traditional Bolognese Ragù Story of the Dish Tagliatelle al Ragù alla Bolognese Tagliatelle al Ragù alla Bolognese (Italian Tagliatelle with Traditional Bolognese Ragù) Tagliatelle al Ragù alla Bolognese is one of the great dishes of Italian cuisine and one of the most misunderstood outside Italy. In Bologna, ragù is not a quick tomato sauce wit