In the midst of a vacation filled with (albeit delicious) street and restaurant meals, it is a delight here in Italia to have a good ol’ home-cooked dinner. 

Dinner with the the cugini in Bologna. With typical Emilia-Romagna foods. 

At the bottom – un “panino” of prosciutto and mortadella on a handmade tigella. The tigella (seen in the basket) is yeasty dough placed in a tigelliera — a cooking vessel with two plates of six circles each.  You heat like a grill.  Put a circle of dough in each circle – and press together. Cook, then flip.  Then toss into a basket. Kind of pita meets crumpet. 

Split then fill. Funny, isn’t it, how every ethnic group has some kind of filled bread food. Pita. Taco. Dumpling. 

On the table: carciofi, prosciutto cotto, squacquerone, funghi rustici, salumi culatello, rucola. 

Squisito!

 

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