If Italy has a culinary heartland, that place is Emilia-Romagna – so many of the country’s finest products are made there, and so many of its finest dishes originate there. Here we celebrate them: delicate tigelle, olive oil breads, smothered with pickled squash, fresh egg ravioli filled with ricotta and dressed with creamy sage and butter; and Torta Barozzi, an iconic cake from Vignola, equidistant between Modena and Bologna. 


Tigelle with pickled squash

Ricotta ravioli with sage and butter

Castelfranco and tardivo salad

Torta berozzi


Tigelle with pickled squash

At Bocca di Lupo we serve a Bolognese specialty called crescentine – heavenly pieces of soft dough deep fried in olive oil – an ethereal savoury donut. Tigelle is its close cousin – the same dough, gently pan-fried in a touch of the same olive oil – just as wonderful, and a little lighter on the stomach.

Your pack serves two and contains: 

  • Tigelle dough, and a chunk of lard in which to cook it
  • Pickled squash


  • Dust your work surface with a little flour, and roll out the dough just under a centimetre thick
  • Cut into large disks (any trimmed dough can be happily re-rolled) – 8cm or so in diameter, or cut into your desired shape with a knife
  • you can cook these straight away but they’re even better if you can proof them, covered, for an hour first
  • Heat a heavy based frying pan over a medium heat, and add the lard
  • Let it melt, then add the tigelle (cook one after the other if need be)
  • Lower the heat to medium-low, and cook gently for about 6 minutes, turning over halfway through
  • Serve on cool plates with the pickled squash


Ricotta ravioli with sage and butter

Growing up, they were a sacred meal, savoured on Sundays. The thought alone awakens my taste buds, with sweet memories of the classic pockets of pasta perfection of my childhood. These ravioli, although simple, evoke a level excitement that has remained consistent into my adult life, amplified by the countless traditional regional fillings. They say it's what's on the inside that counts, but when it comes to ravioli, the drama is elevated in the way that they are dressed: a simple sage and butter sauce is both an Italian staple and a familiar preparation that I find myself craving on a regular basis. 


Your pack serves two and contains:

  • Hand-made ravioli stuffed with ricotta
  • Butter
  • Sage
  • A little grated parmesan


  • Bring a large pan of well salted (10g/lt) water to the boil
  • Add the ravioli, then turn down the heat to a simmer and cook for 2-3 minutes, until just cooked
  • Meanwhile, heat the butter and sage with a splash of pasta water, and boil fast to emulsify
  • When the ravioli is ready, add to the sauce and toss together, then scatter over some parmesan


Castelfranco & tardivo salad with balsamic & hazelnuts

These are, to my mind, the two most beautiful radicchio of the Veneto. Castelfranco is a pale yellow, with leaves brilliantly mottled with flecks of pink, while tardivo, a forced variety of Treviso, has long thin stalks that curl like a roosters tail. Here we dress them with olive oil and with aged balsamic, and scatter them with wonderful Piedmontese hazelnuts.

Your pack serves two as a side and contains:

  • Some leaves of castelfranco and tardivo
  • Some roasted and roughly chopped hazelnuts
  • a mix of fine balsamic and olive oil


  • Decant the leaves and nuts into a bowl
  • Give the dressing a shake, then pour onto the leaves
  • Season with a pinch of salt, and dress delicately but thoroughly (all manner of implements work for this, but nothing beats using your hands)
  • Place on a plate

Torta Barozzi (chocolate & almond cake)

If you take a drive out of Bologna and head west, after a little while – half an hour or so, or less if you drive like an Italian - you’ll reach Vignola, a small town on the banks on the Panaro river. In the centre of town, at a crossroads where one of Italy’s numerous Via Giuseppe Garibaldi’s meets a Via Jacobo Barozzi, there sits a typically grand Emilian pasticceria – this one called Gollini. There, in 1886, Eugenio Gollini invented a wonderfully dense and rich cake, moist with ground nuts and aromatic with coffee and rum. It found a name in the statesman honoured by the street outside, and the rest, as they say, is history. Pasticceria Gollini have remained fierce custodians of the original recipe, but we’ve worked on one ourselves, and we’re rather proud of it.  


Your pack serves two as a starter and contains:

  • 2 fat wedges of torta barozzi


  • Remove from the fridge before you start cooking your starter & main course
  • Pop onto plates
  • If desired, dust with a little icing sugar. Or not
  • Enjoy!



Ingredients (allergens):  Tigelle ( ‘00’ Flour, olive oil, yeast, milk, salt) Pumpkin in Saor (pumpkin, salt, olive oil, onions, bay leaves, white wine vinegar, raisins, pine nuts, red onion, caster sugar, wild fennel


Ingredients (allergens): Castelfranco, tardivo, hazelnutsbalsamic vinegar (grape must, wine vinegar, sulphites, rosemary, extra-virgin olive oil


Ingredients (allergens)butter(dairy), sage, parmesan (cows milk, rennet)


Ingredients (allergens):  Almonds (nuts), bitter almonds (nuts), chocolate (dairy), eggs (dairy), caster sugar, vanilla extract, espresso, butter (dairy), cocoa, rum