Rick Stein's Long Weekends: Bologna

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes to cook at home, heading to markets, restaurants, wineries, cafes and bars. This time, Rick 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. At the market he finds a fish stall and cafe, where he enjoys squid stuffed with mashed potato and capers. Bologna is a medieval city with a university even older than Oxford, and Rick explores the cloisters and the Whispering Walls. He even climbs Bologna's famous Asinelli Tower, despite vertigo. episode 5