As far as Emilia Romagna and its cuisine are concerned, one must immediately distinguish between the Romagna cuisine and the Emilian cuisine.
Romagna cuisine is the result of centuries of culinary history and the influence of the coastline region. The products of this tradition are so many: you can find strozzapreti, mortadella, squacquerone cheese and bolognese sauce.
Emilian cuisine can be defined as a set of different cuisine, given by almost eight centuries of autonomy in its cities. The dishes therefore are numerous and of different derivations: we find, for example, the trippa alla parmigiana, the cotechini of Modena, the fried polenta, the tortellini and the nocino.
Here we propose the traditional recipe of the bolognese sauce, the dressing for pasta and lasagne that everyone loves.
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