Eat the real "bolognese" — slow ragù on fresh egg tagliatelle, never on spaghetti
Spoon up tiny meat-filled pasta knots floating in clear capon broth — Emilia’s Christmas-table soul food
Eat the "king of cheeses" where it’s made — aged in giant wheels stamped by the consortium
The source of Parmigiano-Reggiano and prosciutto di Parma — plus Correggio frescoes and an elegant old town
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