Typical Christmas cake from Bologna. Here is the recipe solemnly declared by the Bologna Delegation of the Accademia Italiana della Cucina and deposited with notarial deed at the Chamber of Commerce of Bologna on the 21st of November, 2001.
Solemnly declared by the Bologna Bentivoglio Delegation of the Accademia Italiana della Cucina and deposited with notarial deed at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia, on the 19th of November, 2003.
This recipe of green lasagne in the Bolognese style solemnly certified by theAccademiaItalianadellaCucinaonMay 28, 2003 and registered with notary deed on July 4, 2003with theBologna Chamber of Commerce, in Palazzo dellaMercanzia.
From the website of Accademia Italiana della Cucina (Italian Academy of cooking), the “updated” version of the Classic Bolognese Ragù recipe which was deposited by the Bologna Delegation of Accademia Italiana della Cucina at Camera di Commercio Industria Artigianato e Agricoltura of Bologna (Bologna Chamber of Commerce) in 1982.
Traditional local cookies. According to the original recipe, the filling has to be prepared with mustard and plum jam. These cookies are also called “Raviole di San Giuseppe” because they used to be cooked to celebrate Saint Joseph’s day.
During Carnival, the period around Mardi Gras, Sfrappole are a well-loved sweet. Some version of the fried, crispy sweet exists in every region and the name changes accordingly: "chiacchiere", "bugie", "crostoli" or "galani".
This fresh spoon cake is perfect for every period of the year but its origin is bound to a holiday period, specifically to the parish city feast of the “Addobbi” (adornments), in coincidence with Corpus Domini celebrations.