Rick Stein visits Bologna in northern Italy and learns how to make fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. He also tries 13-year-old parmesan. Show more
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Rick Stein visits Bologna in northern Italy and learns how to make fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. He also tries 13-year-old parmesan. Show more