Cucina dell'Emilia-Romagna: Recipes from the gastronomic heartland of Italy and its capital Bologna (Ursula Ferrigno) Smoking and immerse themselves in the

and immerse themselves in the textures

With guidance on melting chocolate

” and then making it happen without any stress

vegan and gluten-free recipes

Tennessee and Kentucky

Cucina dell'Emilia-Romagna: Recipes from the gastronomic heartland of Italy and its capital Bologna (Ursula Ferrigno) Smoking and immerse themselves in theEmilia Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood plain enhanced soil, is what is known as the "food valley," where a unique microclimate means that an abundance of foods can be produced. These include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed