Rick Stein visits Bologna in northern Italy, a city so famous for its food that it is sometimes described as the stomach of Italy.
He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There is stuffed rabbit filled with parma ham and parmesan frittata for dinner.
At the market Rick finds a fish stall and cafe, where he enjoys squid stuffed with mashed potato and capers.
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