Rick Stein's Long Weekends

Rick visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There's stuffed rabbit, filled with Parma ham and parmesan frittata for dinner.

Category

Documentary / Cookery / Travel

Original air date

20/05/2016