The original spaghetti Bolognese is simply beef mince flavoured with onion, garlic and a pinch of cinnamon or nutmeg, tossed through thick ribbons of tagliatelle and often topped with a dusting of parmesan. In the family-run trattoria of this medieval city, you’ll find Tagliatelle al Ragu. The original dish doesn’t use spaghetti, let alone carrots, celery or mushrooms. Perhaps the most famous export from Bologna is spaghetti Bolognese. Wine bars serve towering platters of charcuterie with garlicky mortadella, piquant slices of salami and oozing blobs of mozzarella. In the flat lands of the surrounding Emilia Romagna province, fields and pastures stretch for miles, pumping farm-fresh produce into the open-air markets and restaurants of the city. Heinz manufactures Big Red tomato sauce, and a number of flavored baked bean varieties, as well as canned meals. The rose-hued ancient city of Bologna is affectionately known to Italians as “The Fat” and heralded as Italy’s foodie capital. Instead, it’s made with tagliatelle, beef mince, onion, garlic, and a pinch of spice. The original dish from Bologna doesn't actually use spaghetti. An assortment of seafood dishes and appetizers are seen at Littles Oyster Bar, Friday, Aug.
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