EMILIA-ROMAGNA MACELLAIO - step by step instructions

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 prosciutto from Parma with a superlative pesto from Modena and flatbreads from Bologna; lasagne rich with ragù alla Bolognese and fresh egg pasta; and Torta Barozzi, an iconic cake from Vignola, equidistant between Modena and Bologna. These are the flavours not just of a region but of a history – each dish the sum of centuries of tradition, of hams slowly aged in humid cellars, of cheese gently turned in vast storerooms, of cows growing fat on the lush grassland of the Po valley.

 Tigelle (lardy muffins), pesto Modenese & Parma ham
Lasagne alla bolognese
Rocket & fennel salad
Torta Barozzi (chocolate & almond cake)


For your meal you will need:

  • A rolling pin or handy wine bottle
  • A round dough cutter, or a knife
  • A frying pan for the tigelle
  • An oven for the lasagne

The detailed recipes for the dishes are below, but in essence:

  • Remove everything from the fridge half an hour before you start, to allow all ingredients to reach a good temperature
  • Preheat the oven to 180C
  • Pop the lasagne into the oven for 30-35 minutes, until golden, bubbling & hot through
  • Meanwhile, prepare the tigelle – roll the dough out, cut them, and cook gently in a frying pan moistened with lard
  • Eat the tigelle with the pesto Modenese and Parma ham
  • Eat this, followed by the lasagne
  • Dress the salad, then eat either with the lasagne, or after
  • Eat the torta barozzi
  • Buon appetito!


    Tigelle with Parma ham & pesto Modenese

    At Bocca di Lupo we serve a Bolognese specialty called crescentine – heavenly pieces of soft dough deep fried in lard – an ethereal savoury donut. Tigelle are its close cousin – the same dough, gently pan-fried in a touch of the same lard –

    just as wonderful, and a little lighter on the stomach. Here, we serve it with Parma ham, and pesto Modenese, an exceptionally delicious mix of lardo pounded with garlic, wild herbs, parmesan & black pepper. A trio of cities, on one plate.

    Your pack serves two and contains:

    • Tigelle dough, and a chunk of lard in which to cook it
    • Thin slices of Parma ham
    • Pesto Modenese


    • 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
    • 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 Parma ham, and the pesto Modenese 


    There can be little more appetising than the smell of a lasagne baking; the ragù braised gently for hours on end, a béchamel rich with butter & milk and aromatic with bay, fresh egg pasta rolled wafer thin and blanched before the whole lot is layered up and enriched with copious grated parmesan. Quite a lot of work though - but not for you! We make the ragù, and whisk the béchamel, and roll the pasta, and grate the cheese, and layer the lot - you need do no more than pop it into a hot oven, and sit back to savour the smell. 

    Your pack serves two and contains:

    • A lasagne


    • Preheat the oven to 180C
    • Remove the lasagne from the bag, and take off the lid
    • Pop the whole thing into the oven for 30-35 minutes, until golden, bubbling, and hot through
    • Let cool a little before eating

      Rocket and fennel salad with lemon dressing

      Shaved fennel is crisp & refreshing with a beautiful aniseed flavour. Mixed with a little rocket, and some fine olive oil, it forms an exceptional salad.

      Your pack serves two as a side and contains:

      • Wild rocket
      • Shaved fennel
      • A dressing of fine olive oil and Amalfi lemon juice 


      • Put the rocket and fennel in a bowl
      • Give the dressing a shake, then pour over, and dress well with your hands
      • Enjoy!

        Torta barozzi

        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 and contains:

        • 2 fat wedges of barozzi


        • Remove from the fridge at least 30 minutes before eating
        • Pop onto plates
        • If desired, dust with a little icing sugar. Or not
        • Enjoy!