Sister Attilia, Oretta's childhood mentor in Bologna, used the odd cuttings she had put aside from making
her famous tagliatelle.
Not exact matches
We learnt to make fresh pasta in the Vecchia Scuola Bolognese run by
famous chef Alessandra Spisni (who was quick to point out that Bolognese is traditionally made with
tagliatelle and most definitely not spaghetti), and we explored Bologna's ancient subterranean canals in a rubber dinghy and later joined the locals in gorging ourselves on aperitivo, where a little extra on your drinks bill gets you an unlimited snack buffet too.
Bologna, and greater the Emilia Romagna region, is also responsible for giving the world lasagna,
tagliatelle, tortellini, crescentina (a type of piadina, or flat bread, which is fried), and various cheeses and cured meats (most
famous being prosciutto and coppa).