na is a unique condiment that has been produced in the Emi- lia-Romagna region since me- dieval times. A thick, syrupy vinegar made from Trebbia- no and Lambrusco grapes, it is subsequently aged for up to 25 years in wooden barrels, gi- ving it an intense flavour that’s unlike any other balsamic vine- gar you’d find outside of Italy. True Aceto is sweeter than ot- hers due to its high concentra- tion of sugar content and low acidity levels. No Bologna food guide would be complete without mentio- ning mortadella - the meat of Bologna. You’ll find it on top of pizzas, in delis, at the market and on any charcuterie board. There are even local sandwich shops that only serve one wi- th mortadella. In short, it is an emulsified pork sausage. That means that all the ingredients are stuffed into a casing and steamed until the entire thing is cooked through. You haven’t truly tasted Bolo- gna until you’ve tried Parmigia- no Reggiano. It is made using only high-quality cow’s milk. After the cheese hardens, it is cut into blocks and placed in big metal drums with salt wa- ter. This process helps give it its unique flavour. Finally, it is aged between 12 and 36 mon- ths before being ready to eat. At 12 months old, the chee- se is still quite fresh and milky, good for filling or topping pa - sta. However, the best cheese starts at two years of age. Gra- na Padano is the little brother to Parmesan cheese that was created by 12 th -century monks. It is made from cow’s milk and aged between nine months and two years. While similar in flavour to Parmigiano Reg- giano, Grana Padano is milder overall, mostly due to the fa- ct it isn’t aged as long. We re- commend comparing the two cheeses side by side to see which you prefer.
BOLOGNA and Parmigiano Home to classics like taglia- telle al ragu, tortellini, Parmi- giano Reggiano cheese, mor- tadella, balsamic vinegar and richly flavoured cured meat, it’s no wonder Bologna has been crowned Italy’s culinary capital. The city is a food-lovers paradi- se. And that’s just the tip of the iceberg... You’re probably used to calling it Spaghetti Bolognese, but in Bologna they call it tagliatelle al ragù. No matter what you call it, this hearty dish of pa- sta and a meaty sauce is a be- loved go-to for locals and touri- sts alike. The ragu is prepared by mincing onion, carrots and celery, which are then slow-co- oked together with pork, beef and broth for hours, until the meat is tender and the flavours enrich the entire sauce. Bologna is also the birthpla- ce of many other Italian dis- hes. Aceto Balsamico di Mode-
Aćeto balzamiko di Modena je jedinstven začin koji se proizvodi u regionu Emilija–Romanja još od srednjeg veka Aceto Balsamico di Modena is a unique condiment that has been produced in the Emilia-Romagna region since medieval times
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