Rick Stein's Long Weekends Season 1 Episode 5 Bologna

Rick Stein, the renowned chef, is on a culinary adventure to discover the unique flavors that different destinations have to offer. In this episode, Rick explores Bologna, the capital city of Emilia-Romagna, Italy. Known as the “Foodie Capital” of Italy, Bologna is home to some of the most mouth-watering dishes in the world.

Rick begins his journey by visiting a traditional family-owned pasta factory that has been producing some of the finest fresh pasta for over a century. The owner of the factory shows Rick the traditional process of pasta-making, using only the finest and freshest ingredients to create the perfect pasta. Rick even tries his hand at making pasta with the help of the experts.

Next up, Rick travels to a salumeria, a store that specializes in curing and selling cured meats. It is an art that requires precision and time, and the experts at the store show Rick how they have been doing it for over 500 years. Rick dives into the culinary delights of Bologna, with a plethora of hams, sausages, prosciutto, and salamis to choose from.

Moving on from meats, Rick makes his way into the Mercato di Mezzo, the oldest market in Bologna. Here, he finds some of the freshest produce, vegetables, and fruits to use in his cooking. Rick takes the help of a local chef to prepare a typical Bolognese dish, tortellini en brodo, which is a delicate soup packed with meat and vegetables and served with tortellini.

After the cooking session, it is time for Rick to indulge in some of Bologna’s famed dishes. The next stop on his culinary journey is Osteria del Sole, the oldest pub in Bologna that has been operating since 1465. The pub is known for its communal setting, where patrons share tables and drinks. Rick meets fellow foodies and enjoys a plate of mortadella and a glass of wine.

The Bolognese hospitality isn't over yet, Ricks ends his trip with a visit to the king of pasta makers, Stefano. Stefano invites Rick to his home, where he prepares the quintessential Bolognese pasta dish, the ragù. He simmers the ragù sauce for hours, while Rick helps him with another pasta dish – the spaghetti alla chitarra, which is a flat, square-shaped pasta that Stefano has national recognition for. Rick gets an exclusive tour of Stefano’s garden where he grows the herbs and ingredients for his dishes. Stefano leaves no stone unturned in ensuring that Rick enjoys Bologna's culinary delights.

Rick Stein’s Bologna exploration ends with him discovering not just the city’s famous dishes but also the passion the people of Bologna hold for their cuisine. From traditional pasta-making to curing meat, Rick discovers that there are not just recipes, but stories that are passed down from generation to generation. The hospitality, warmth, and love that the locals show towards their food highlights how the people of Bologna believe that food is not just about sustenance but a way of life.