Italy Emilia-Romanga GP 2022

Oh Italy, I will never get tired of reading recipes, ogling beautiful food, and cooking for this country. Italy has such a rich food history and every region has its own specialties. The Emilia-Romanga region is famous for Parmigiano Reggiano, prosciutto, balsamic vinegar, mortadella… the list goes on. I was craving pasta (when am I not?) and found this lovely recipe in Marcella Hazan’s Essentials of Italian Cooking which is simple and bright with lots of Parmigiano Reggiano mixed in at the end to make a luxurious sauce. Served with a warm parmesan-crusted dish of cauliflower and a crunchy and bright side salad, this was a lovely meal.

The home of Ferrari was not a friend to Ferrari, but I am all for a Lando podium! The Sprint race was good fun, though I think that opportunity for cars to rise through the pack and fight for positions may have led to some of the dullness of the race itself… that and someone forgetting to turn on the DRS despite a dry track and everyone calling for it. When the commentators are saying this is going to be all that will be talked about, you know 1) it’s a pretty boring race, and 2) the race director should think about doing something before everyone riots. Nonetheless, we enjoyed the race with a nice glass of Italian wine and some pasta, so not all was a loss.

We enjoyed a few Marcella Hazan recipes for Emilia-Romagna race this year, check them out here: Rigatoni with Roasted Red and Yellow Pepper Sauce with Garlic and Basil, Orange and Cucumber Salad, and Gratineed Cauliflower with Butter and Parmesan