Be Inspired Online Italian Cooking Class – Food of Emilia-Romagna: With Roberta

  • How to make garganelli (and maltagliata & pastina)

    How to make garganelli (and maltagliata & pastina) (page 18)

    from Be Inspired Online Italian Cooking Class – Food of Emilia-Romagna: With Roberta Be Inspired Online Italian Cooking Class – Food of Emilia-Romagna by Roberta Muir

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: plain flour; store-cupboard ingredients
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  • Published Mar 01 2024
  • Format Magazine
  • Language English
  • Countries Australia
  • Publisher Be Inspired Food-Wine-Travel

Publishers Text

“The people of Emilia-Romagna eat more, care more and talk more about food than anyone else in Italy," writes Claudia Roden. Which is saying something! Even Italians from other regions agree that Emilia-Romagna has a special place in Italian cuisine. I love this often overlooked region and lead regular small group tours there. Let me share with you some of the food we've discovered in this home of prosciutto, Parmigiano, balsamic vinegar and so much more.