U.S. chefs not afraid to cross borders when cooking cuisines of Emilia Romagna, Piedmont
EDITOR'S NOTE: In a three-part series, NRN examines how American restaurants interpret the cuisines of different parts of Italy. Monday’s story discussed Southern Italian food. Today’s installation: Central and Northern Italian cuisines. Talk to Italians about their country’s best cuisine, and chances are they’ll point you to the region of Emilia Romagna in general and its capital, Bologna, in particular. They tend to sneer at Tuscan food, a cucina povera — ...
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