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12 THE ITALIAN WAY 13
The main course (secondi) is based on the
region’s meats – veal, beef, pork, poultry and
game – cooked in many sauces, full of great
taste. Seafood appears frequently and fish are
served in soups and casseroles or with fragrant
Italian oil, garlic and parsley.
The finale consists of fruit, especially home-
grown peaches, cherries, and pears, as well as
nuts, cakes, gelato and desserts. The wines
drunk with this delicious fare are a slightly bubbly
Lambrusco from Emilia, or the red Sangiovese
and dry white Trebbiano from Romagna.
For further information on the food and
cooking of Emilia-Romagna, visit bertazzoni.com/
cook-italian
The right machines
In Emilia-Romagna, precision engineering
is also in the blood. This is the place where
track-winning motorbikes are created, and
famous Italian Formula One racers and high-
performance roadsters in red and yellow are
turned from dream into reality.
This too is the place where clever farm
machines for working the productive land
are designed and produced. And of course
where Bertazzoni machines for cooking the
wonderful produce are designed, engineered,
manufactured and exported all over the world
– along with the food of Emilia-Romagna itself
and the essential arts of Italian cooking.
Nowhere else on earth is there a more natural
home for producing cooking machines. The
home of Bertazzoni.
The region is famous for
its flat and filled pasta,
cooked and finished to
perfection with delicate
and flavorful sauces and
dressings.
Markets abound with
characteristic produce, from
red ripe tomatoes to the
finest fresh green beans.