I make handmade pasta since I was little. I still remember the weekends spent in the kitchen with my Grandma pulling the dough while the room was full of smell of ragù, slowly cooking on the fire. This is what me and Pia want to share with you!
Pia, my dear friend and co-host, is a traditional Bolognese “sfoglina” (dough maker), that worked for more than 40 years in many local restaurants and cooking businesses. Pia holds the secrets of the typical Emilian cuisine passed on from generation to generation. Emilia is the region where tagliatelle, tortelloni, lasagne alla bolognese and much more were invented.
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