Alla Bolognese

A shot of espresso at Bar Romano in Piazza Maggiore in Bologna

This past June, I spent two weeks studying international commercial arbitration at the University of Bologna.  It was an excellent opportunity to go back to Europe (as you probably saw in my post on Madrid) and eat some amazing Italian food.

Bologna is famous for its handmade pasta, in particular, its stuffed pasta.  It is said that in Bologna, they eat “la grassa.”  It literally means fat or rich.  In other words, they eat very well.  The pasta itself is made using only fresh eggs and type 0 flour (vs. 00 flour), which in other regions is often used for pizza preparation.  They mix the eggs together in a “fountain” of flour, slowly incorporate the flour, set the dough aside for about half an hour, and then carefully roll it out into sheets before cutting it.  I bought a book by Sorelle Simili, two elderly Italian women well known in the art of handmade pasta in Emilia Romagna (the larger region of which Bologna is a part), in the hopes of perfecting the technique this summer.  Unfortunately, I have yet to find time for it!  I still have about a month of summer left, though.  Whatever I learn from the experience, I will recount here.

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