Winemaking has been going on here since the Middle Ages, and I got a taste of it at Maria Bortolotti’s home, overlooking her vineyards. As we sat in her dining room and her son poured samples of the organic wines he produces, Maria insisted on giving me a taglietelle-making demonstration.
Like magic, she mixed egg and water with a mound of flour and in no time transformed the golden dough into thin delicate strands. Sure enough, there are even rules for pasta here: a taglietelle strand must measure eight millimeters wide. Maria proudly showed me with a ruler how hers were right on target.
I couldn’t resist applauding. She bowed her head—like all the natives I’d met, showing a sacred respect for a tradition that has made this delicious region deservedly famous.
For more info about culinary tours in Emilia-Romagna or anywhere in Italy click here.
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