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TRADITIONAL DISHES FROM BOLOGNA SAFELY CODIFIED

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The Delegation of the Accademia Italiana della Cucina of San Luca - Bologna has decided to bring together in one document the many recipes that are the symbol of  the traditional Bolognese cuisine all around the world, including the famous Tagliatelle al ragù. Pier Luigi Nanni (www.tigulliovino.it) writes that the document is deposited in the Palazzo della Mercanzia, the headquarter of Chamber of Commerce, to endure the memory of the gastronomic culture of Bologna. The list of the Accademia recipes is limited to a symbolic number: twenty-four of the most famous and popular, that have been encoded and registered by the Chamber of Commerce. Here is the list (and date of file of each recipe):

- Pane di San Petronio- San Petronio´s bread -  13 October, 2005.
- Spuma di Mortadella mousse - 14 October, 2004.
- Chicken or capon galantine - 14 October, 2004.
- Imperial Soup - May 17, 2006.
- Minestra nel sacchetto- Soup in the bag - 17 May 2006.
- Tortellini in brodo - Tortellini in broth- 7 December 1974.
- Risotto with frogs of the Bassa  - 11 October 2007.
- Tagliatelle Bolognese - April 16, 1972.
- Classic Ragu alla Bolognese - October 17, 1982.
- Lasagne verdi alla Bolognese - May 28, 2003.
- Tortelloni della Vigilia - 17 May 2006.
- Chestnut Tagliatelle - 12 October 2006.
- Friggione (onion based sauce) - 19 November 2003.
- Fried Stecchi alla Petroniana - May 17, 2006.
- Trifolato Vitello alla Bolognese - October 13, 2005.
- Cotoletta alla Bolognese - 14 October 2004.
- Cotechino Fasciato (bandaged) - 11 October 2007.
- Gran Bollito alla Bolognese (boiled meat) - October 14, 2004.
- Great boiled alla Bolognese - May 17, 2006.
- Certosino di Bologna - 21 November 2001.
- Torta di riso (Rice cake) or degli addobbi - 14 December 2005.
- Pinza Montanara - May 17, 2006.
- Torta di Tagliatelle (tagliatelle cake) or Torta ricciolina - October 13, 2005.
- Zuccherini (little sugars) Bolognesi - 11 October 2007.

 
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