Experience Emilia-Romagna

If the cuisine of Emilia-Romagna had a symbol, it would be a large sheet of thin, golden homemade pasta - a sheet so large that it would cover and embrace the whole region. Emilia-Romagna is made up of mountains, lakes, great fertile plains and a glorious sea, and has given Italy and the world a rich, luscious cuisine that is based on superlative ingredients and acquired histories.

Biba Caggiano says, "Emilia-Romagna is my region. Bologna, the capital is my native city, and this series is about its food - which today is kept alive by dedicated home cooks and by many trattorie and restaurants that strive to preserve the great traditional food of the region."

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Emilia-Romagna borders five other regions, Veneto, Lombardy, Liguria, Tuscany, and the Marche. The food of the border towns is influenced by these regions, as well as by its geographical landscapes and local history. These differences are evident even within the region, in the smaller towns and villages where cooks and chefs alike tell you proudly of their traditional dishes.

The region's culinary differences make the cuisine of Emilia-Romagna justifiably world famous, because its dishes are at once rustic, refined, voluptuous and irresistible. Melt in the mouth baked spinach lasagna ala Bolognese. Golden hand rolled tagliatelle with meat Ragu, and tiny tortellini in capon broth have cemented the regions' gastronomically rich reputation.

Biba will be our tour guide, allowing us to visit her home. Through her eyes we will see the scenic colors, fishing boats, glistening sea, tiny trattoria, villages, and of course, the kitchens - from the most simple to the most elegant...but all of course, exquisite.