Five Quarters

Five quarters: recipes and notes from a kitchen in Rome by Rachel Roddy. Hachette UK, 2015. The book I have chosen to start with, is not in fact a book I own, but one I borrowed from the library.  Why if I have mumble, mumble books on my own shelves, am I borrowing another one … Continue reading Five Quarters


The most beloved pasta of Bologna is tortellini in brodo. I have explained in an earlier post the difference between this and tortelloni. I recently learned to make both of these and tagliatelle, which is the pasta usually eaten with rag├╣ alla Bolognese, at the laboratorio of Bruno e Franco. This is one of my … Continue reading Sfoglia


It’s probably time to talk pasta. Pasta is the most important food in Italy and Bologna is no exception. Most Italians eat pasta every day either at lunch or dinner, or both. Each region has its specialities. In Wellington the pasta section in the supermarket is one or two bays in an aisle. In Bologna … Continue reading Pasta

Bologna basics

Here we are in Bologna, renowned for its food. The Italian classics we all know and probably have in our cupboards at home, Parmesan cheese, balsamic vinegar and prosciutto, hail from the region of Emilia-Romagna of which Bologna is the capital. The most famous Bologna dish is probably spaghetti Bolognese, which has the local Mayor … Continue reading Bologna basics