Redactioneel
Diepgaande gidsen, lokale perspectieven en redactionele verhalen over het eten, de cultuur en de buurten van Emilia-Romagna.
Forget the carbonara-and-spritz canteens off Piazza Maggiore. The real Bologna lives wherever a sfoglina is still bent over a wooden board at eight in the morning, rolling egg dough thin enough to read a newspaper through.
Verhaal lezen
Parmigiano, traditional balsamic, culatello di Zibello — Emilia's holy trinity isn't made in a factory, it's made in fog and cellars and attics. The most rewarding meals in the region are the ones you drive an hour out of the city to reach.
Verhaal lezen
Massimo Bottura turned a sleepy balsamic town into a global pilgrimage. The marvel of Modena is that it absorbed the fame without losing its four-table hosterie and its lunch-counter trattorie — the avant-garde and the ancient share the same arcades.
Verhaal lezen
Rimini means sunbeds and nightclubs to most of Italy. But the Romagna coast is also one of the country's great seafood larders — fried moleche, grilled Adriatic catch, and piadina hot off the testo — if you know to look past the umbrellas.
Verhaal lezen
Bologna drinks the way it eats — seriously, sociably, and without pretension. From a wine osteria that has poured since 1465 to a tiki bar ranked among the world's best, the evening here runs from medieval to mixological in a few hundred metres.
Verhaal lezen
In Emilia, tortellini in brodo is not a starter — it is a doctrine, eaten at Christmas, defended in arguments, and best understood in the dead of winter. The broth must be capon, the tortellini must be tiny, and the place must be old.
Verhaal lezen