Bologna, the indulgent
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Bologna, the indulgent - Katia Brentani
Andrea Brentani, Katia Brentani, Simona Guerra
Bologna, the indulgent
Prima Edizione Ebook 2015 © Damster Edizioni, Modena
ISBN: 9788868102357
Translator: Benedetta Pini
Revisors: Alison Jermyn, Nicola J. Fabrizi
Cover: Chiara Renda
Photo: Giuliana Berozzi, Alfredo Sartori
www.shutterstock.com, PhotoDollarClub.com
Damster Edizioni
Via Galeno, 90 - 41126 Modena
http://www.damster.it e-mail: damster@damster.it
Andrea Brentani, Katia Brentani, Simona Guerra
Bologna, the indulgent
Translator: Benedetta Pini
Revisors: Alison Jermyn, Nicola J. Fabrizi
Indice
INTRODUCTION
BOLOGNA TIMETABLE
07:00 | 10:00 BREAKFAST BOLOGNESE STYLE
10:00 - 12:00
SNACKS BOLOGNESE STYLE
12:00 – 15:00
BRUNCH
12:30 – 14:30
LUNCH BOLOGNESE STYLE
15:30 – 17:30
TEA, PASTRIES AND ICE CREAM
18:00 – 20:00
HAPPY HOUR
19:30 – 22:30
DINNER BOLOGNESE STYLE
22:00 – 24:00
OSTERIE AND WINE SHOPS
24:00 – 04:00
LATE NIGHT
24:00 – 12:00
BOLOGNA HILLS
00:00 – 24:00
BOLOGNESE APENNINE
00:00 – 24:00
BOLOGNA LOWER PLAIN
00:00 – 24:00
DOZZA IMOLESE
00:00 – 24:00
ALTEDO
HISTORICAL SHOPS IN BOLOGNA
EVENTS, BOLOGNA’S PICTURESQUE,
TYPICAL AND UNCOMMON PLACES
BOLOGNESE RECIPES
BREAKFAST BOLOGNESE STYLE
Ciambella
Raviole
SNACKS BOLOGNESE STYLE
Crescente
Rosemary Crescente
Streghette
Fried Crescentine
BRUNCH BOLOGNESE STYLE
Bolognese tuna loaf
Mousse di mortadella
LUNCH BOLOGNESE STYLE – APPETIZERS
Stecchini
PASTA COURSES
Tortellini
Manicaretto Garisenda
Tagliatelle al ragù
Stianconi with tomato and onion
Strichetti with ham and peas sauce
Cannelloni Bolognese style
Bolognese Lasagna
MEAT COURSES
Bolognese cutlet
Arista (Roasted pork loin)
Meatballs with peas and potatoes
Stuffed Courgettes
Spuntature
Friggione
CAKES
Torta degli Addobbi (rice cake)
Zuppa Inglese
Cherry biscuits
Zuccherini bolognesi
DINNER BOLOGNESE STYLE – PASTA COURSES
Tortelloni della Vigilia
Tagliatelline in broth
Gramigna con la salsiccia
Penne all’arrabbiata con la pancetta dolce (Fiery penne with unsmoked pancetta)
MEAT COURSES
Ossobuchi Bolognese style
Faraona arrosto (Roasted Guinea-fowl)
Coniglio arrosto (Roasted rabbit)
Coniglio in umido (Stewed rabbit):
Spezzatino con patate e piselli (Veal stew with potatoes and peas)
Salsiccia stufata con fagioli (Sausage stew with beans)
Sausage and beans casserole
Cardi (Cardoons)
Finocchi con la besciamella (Fennel with white sauce)
AND NOW... THE DESSERT!
Fiordilatte (Milk and vanilla pudding)
AT NIGHT
Bomboloni (Italian doughnuts)
THE AUTHORS
Andrea Brentani
Katia Brentani
Simona Guerra
INTRODUCTION
In his book, entitled "Science in the kitchen and the art of eating well, Artusi stated:
When you hear someone speak about Bolognese cooking, salute it, because this cooking deserves it".
That is why Bologna is called the Fat
; its opulent cooking is known worldwide.
This culinary art is not only based on tortellini, lasagne and mortadella but there are many other specialities making Bologna cooking unique and inimitable.
In this guide we will tell you about Bologna delicacies, taking you through the typical places of the city so that you can learn about recipes and choice ingredients... in one word the Bolognesità
. Only through its food can you appreciate the true Bolognese essence and soul.
Bologna’s pasta is made with eggs and flour, such as its famous tagliatelle. They have to have the perfect
length and thickness. The official measurements of tagliatella alla Bolognese
are: 8 millimetres once cooked, 6.5-7 millimetres raw and this is equal to the 12,270-th part of the height of the Torre Asinelli. These measurements are deposited with notary act at the Chamber of Commerce of Bologna.
Now let’s start with the ragù. The real Bolognese ragù.
Browsing this guide you will find the recipe to make it just right. The one and only ragù. Let it simmer and while you are waiting and smelling the wonderful aroma, read how this ragù was born.
Spaghetti alla Bolognese
, one of the most famous dishes in the world, does not exist in Bologna. We are sorry to let you down, but this is the hard truth.
After reading this guide, we are sure you will not forget Bologna and its cuisine.
In this guide we recommend the places that make Bologna special and unique; historical shops, restaurants, bars, bakeries etc. handing down the tradition of Bologna and offering delicacies and recipes of the original Bolognese cooking art.
The guide is timed to help you to plane your day in the city. The hours can be organised as you wish by food, because, in Bologna the Fat, food is a life-style.
Let’s experience one day with breakfast, lunch and dinner surrounded by museums and porticoes.
Another day you can try a brunch in an osteria
or hot doughnut at four o’clock in the morning or taste wines in a wine shop while exploring secret gardens and towers.
Whatever you decide, Bologna will satisfy your desires.
BOLOGNA TIMETABLE
07:00-10:00 ► Breakfast Bolognese style
10:00-12:00 ► Snacks Bolognese style
12:00-15:00 ► Brunch Bolognese style
12:30-14:30 ► Lunch Bolognese style
15:30-17:30 ► Tea break: tea and pastries, ice cream
18:00-20:00 ► Happy hour
19:30-22:30 ► Dinner Bolognese style
22:00-24:00 ► Osterie and Wine shops
12:00-04:00 ► Cakes shops and bakeries open all night
00:00-24:00 ► Bologna hills
00:00-24:00 ► Bologna Apennines
00:00-24:00 ► Bologna lower plain
00:00-24:00 ► Dozza Imolese, Castel del Rio, Castel San PietroTerme
00:00-24:00 ► Altedo
00:00-24:00 ► Bologna’s historical restaurants, bars, osterie, wine shops, cake shops, delicatessen, bakeries, groceries
00:00-24:00 ► Events, Bologna’s popular and unknown places
07:00 | 10:00 BREAKFAST BOLOGNESE STYLE
BREAKFAST BOLOGNESE STYLE ► (07:00 -10:00)
You wake up early to explore Bologna. Early in the morning you can enjoy Piazza Maggiore uncrowded, only few citizens will cross the square to go to work, the Umarell
(retired people discussing about soccer matches and politics, always with their hands folded behind their backs) and pigeons roosting on buildings ledges.
The white granite pavement of the square dates back to 1934, its colour gives it the nickname the Crescentone
because the square looks like the crescenta
, the typical focaccia (Italian flatbread) made in Bologna.
You will glance at the clock of the high and slightly leading Torre dell’Arengo (47 m. high). It rises above the Palazzo del Podestà. This palace was built about the year 1200 as the seat of power of the chief magistrate and his officers. Under the porch of the Palazzo del Podestà, there is the Tourist Office and in front of it, there is the Basilica di San Petronio.
The first stone of construction was laid on June 7th, 1390, when the town council entrusted Antonio di Vincenzo (1350-1402) with building a Gothic cathedral. However, in 1514 Arduino degli Arriguzzi proposed a revised plan in the form of a Latin cross with the intent to outdo even Saint Peter’s Basilica of Rome, the greatest church of the Western Christian world even in its ancient version. According to tradition, Pope Pius IV halted such a majestic project.
Even though San Petronio is not the largest church in the world, its meridian is the longest. It was built by astronomer Gian Domenico Cassini in 1776.
Behind the Palazzo del Podestà, there is the Palazzo Re Enzo. This palace was built between 1244 and 1246 to host the city magistrates. The building, also known as Palazzo Nuovo, has this name because of King Enzo of Sardinia, son of Emperor Fredrick II, was captured during the battle of Fossalta (year 1249) and he stayed in the palace for 23 years until his death (1272). The lamp of the Palazzo Re Enzo lights up everytime a baby is born in Bologna.
If you are with friends, you can play Chinese whispers under the vaults between Palazzo Re Enzo and Piazza del Nettuno. You can achieve a particular acoustic effect by speaking quietly from opposite corners of the tower’s supporting pilasters.
On the opposite side of the street, there are the Pavaglione
porticoes. Pavaglione is the dialect word for pavilion
, the typical tent used to shadow the porticoes in order to protect silkworm booths during the silk market that took place every year from 1149.
With the fall of the silk market which was very important for