EMILIA ROMAGNA (week of Jan 16 – Jan 22)

As Italy's capital of gastronomy, Bologna was known as la grassa (the fat), a description less flattering today than it once was. But the city still gloats over a land of plenty that extends along the fertile southern flank of the Po. Emilia (to the west of Bologna) and Romagna (to the east) flaunt their considerable differences, but together share Italy's most luxuriant tables.

Recipes vary from town to town in a region that breeds culinary heroes: Ferrara's Christoforo di Messisbugo, who chronicled the lavish menus of Renaissance courts; Parma's Duchess Marie Louise (wife of Napoleon), whose tastes inspired generations of dishes; Modena's Este dukes, who fostered the cult of aceto balsamico, the monarch of vinegars; Forlimpopoli's Pellegrino Artusi, the author known as the father of modern Italian cooking.

appetizer (choice of):

minestra di zucca   butternut squash soup / roasted apple / crème fraiche

melanzane alla parmigiana  grilled eggplant / tomato / fresh mozzarella / basil leaves

fettuccine alla bolognese   beef ragú / pancetta / vegetables / tomato passato /
meat broth / red wine

cappellacci di zucca  pumpkin ravioli / sage / butter / parmesan

filetto al balsamico  grilled beef tenderloin / green asparagus / balsamic di modena sauce

mormora al forno  sea bream / capers / leccino black olives / meyer lemon / garlic / parsley

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