Bologna Wiggles Food
BOLOGNA AND MOZZ WIGGLES
Your kids will love this fun Bologna and Mozz Wiggles recipe. It's the perfect sandwich to take to school or on a family picnic.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Pull cheese into thin strips; set aside. Stack bologna slices; cut into very thin strips. Separate all strips.
- Spread cut sides of bun with dressing.
- Fill with bologna and cheese "wiggles."
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1150 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 6 g, Protein 17 g
BOLOGNA SQUIGGLES SANDWICH
Bologna, creamy dressing and dill slices are always a hit in a hot dog bun. But for entertainment purposes, these squiggles can't be beat!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Cut bologna slice into very thin strips.
- Spread bun with dressing. Fill with bologna and pickle.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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- Risotto with shaved truffles. While pizza and pasta are the bread and butter of Italy, Risotto is another firm favourite originating from Northern Italy.
- Morning, afternoon and evening caffe! Coffee, coffee, coffee. Be it in a cafe indoors, a bar outside on a piazza, in your hotel or apartment or on the go, Italy really is home to some of the best coffee in the world and Bologna is a great place to try it!
- A plate of Prosciutto di Parma. Did you know Parma (ham) comes from the Emilia Romagna region? There’s probably no better place in the world to eat it than here in beautiful Emilia Romagna.
- Warm Piadina. If you’re looking for a delicious lunch on the go, a warm Piadina is the perfect choice. You can get it to go in any local cafe or taverna, and with a few slices of buffalo mozzarella and some parma ham, it really is the most delicious lunch treat.
- Ice cream with balsamic. On our Balsamico tour in Modena, we were introduced to the practice of eating pretty much every course with balsamic vinegar!
- Hand made Tortellino. The fact is you can get delicious hand made tortellino anywhere in Italy but the strong food culture in Emilia Romagna and Bologna in particular has convinced me that this city is where you’ll taste some of the best hand made tortellini you’ll ever have the pleasure to try.
- Afternoon Aperitivo with Aperol Spritz. No visit to Bologna would be complete with out stopping off for some afternoon apertivos. The I talian tradition of the apertivo is much loved one by locals, but it often unknown to tourists who really miss out.
- Drink some Lambrusco. If you’re keen to taste some wine that is synonymous with the Emilia Romagna region, then you’ll need to pop open a bottle of Lambrusco.
- Taste some Brisighella Olive Oil. Olive oil is one of those things that I seem to totally forget when back in Ireland and become totally obsessed with on each return to Italy.
- Do a gelato tour. I scream, you scream, we all scream for ice cream. Not in Italy you don’t, as here it’s all about the hand made gelato! There are so many gelateria’s in Bologna that it would be a crime to visit just one.
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- Tortellino, the prince of Bologna Food. The Tortellino is certainly the most famous of the typical dishes of Bologna and can be found in most restaurants.
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- The Green Lasagna. Lasagna is one of the traditional Italian dishes, now famous and popular all over the world. If you have already tried Lasagna and enjoyed it (of course you do!)
- Mortadella, the original Bologna Sausage. The salami most appetizing and characteristic of our town is the Mortadella. The What in Italy is known as Mortadella in other countries is famous as Bologna sausage.
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- Crescentini Bolognesi. These fried, light-as-air, hollow triangles of puffy bread are perfect for stuffing with squacquerone, the local soft cheese, as an aperitivo snack.
- Tigelle Montanare. Tigelle is a typical small round of bread about the size of a crumpet. They’re marked with a pattern made by the metal mould they’re cooked in.
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- Tagliatelle Alla Bolognese. This is tagliatelle pasta with Bologna’s trademark ragù sauce. It is never, we repeat never, served with spaghetti in Bologna.
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- Culatello. Similar to Parma ham, culatello is from the back muscle of the pig’s leg, but is cured off the bone inside a natural casing before being aged in brick cellars.
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From salewhale.ca
From salewhale.ca
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From tfrecipes.com
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