BOLOGNA Home to classics like tagliatelle al ragu, tortellini, Parmigiano Reggiano cheese, mortadella, balsamic vinegar and rich- ly flavoured cured meat, it’s no wonder Bologna has been crowned Italy’s cu- linary capital. The city is a food-lovers paradise. And that’s just the tip of the iceberg... You’re probably used to call- ing it Spaghetti Bolognese, but in Bo- logna they call it tagliatelle al ragù. No matter what you call it, this hearty dish of pasta and a meaty sauce is a belov- ed favourite among locals and tour- ists alike. The ragu is prepared by minc- ing onion, carrots and celery, which are then slow-cooked together with pork, beef and broth for hours, until the meat is tender and the flavours enrich the entire sauce. Known as the king of cheese, you ha- ven’t truly tasted Bologna until you’ve tried Parmigiano Reggiano. Made us- ing only high-quality cow’s milk, Gra- na Padano is the little brother to the Parmesan cheese that was created by 12th-century monks. While similar in flavour to Parmigiano Reggiano, Grana Padano is milder overall, mostly due to the fact it isn’t aged as long.
KATANIJA U srcu Mediterana, na prelepoj itali- janskoj obali, leži čarobni biser – Sici- lija. Ova predivna ostrvska regija nije poznata samo po svojoj raskošnoj pri- rodi i bogatoj istoriji već i po neodolji- vim poslasticama koje odišu tradicijom i autentičnim ukusima. Većina ovih slatkiša već davno je napustila grani- ce svoje domovine i lagano, ali sigurno osvojila ceo svet. Jedni od najpoznati- jih su kanoli – hrskava, prhka kora pu- njena kremastim rikota sirom i slat- kom pastom od citrusa ili čokolade. Ovi mali, ali moćni zalogaji simbolizu- ju bogatstvo i raznovrsnost sicilijanske kuhinje, spajajući slatkoću sa savrše- nim balansom tekstura i ukusa.
CATANIA At the heart of the Mediterranean, on the beautiful Italian coast, lies the ma- gical gem that is Sicily. This stunning island isn’t only known for its splen- did nature and rich history, but also for its irresistible treats that exude traditi- on and authentic flavours. Many of the- se sweets have long since set sail from their homeland and slowly but surely conquered the world. One of the most famous is cannoli - a crispy, flaky crust filled with creamy ricotta cheese and a sweet citrus or chocolate paste. These small but powerful morsels symbolise the richness and diversity of Sicilian cu- isine, blending sweetness with the per- fect balance of textures and flavours.
RIM
ROME Daleko najpoznatije rimsko jelo je cacio e pepe čija jednostav- nost ilustruje lepotu italijanske kuhinje. Ova pasta je krema- sta, sirasta, ljuta radost. Bukvalni prevod je jednostavno „sir i biber“, što su glavni sastojci ovog fantastičnog obroka. Još jedno od poznatih italijanskih jela, karbonara, najnoviji je rimski izum. Pojavila se na menijima tek pedesetih i šezdese- tih godina prošlog veka. Pored same paste, karbonara obično sadrži četiri sastojka: guančale (sušeno meso koje podseća na slaninicu), sveža jaja, crni biber i pekorino romano. Rome’s most famous dish by far is Cacio e pepe. Its simplicity illustrates the beauty of Italian cuisine. This pasta is a creamy, cheesy, peppery joy. The literal translation is simply “cheese and pepper”, which make up the majority of this amazing dish. Another of Italy’s famous pasta dishes, Carbonara is the most recent Roman invention, having only appeared on menus in the 1950s and ‘60s. Beside the pasta itself, Carbonara usually contains four ingredients: guanciale (a bacon-like Italian cured meat), fresh eggs, black pepper and pecorino romano cheese.
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