Bertazzoni Catalog

12
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
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.
Markets abound with
characteristic produce, from
red ripe tomatoes to the
finest fresh green beans.
THE ITALIAN WAY 13
The region is famous for
its flat and filled pasta,
cooked and finished to
perfection with delicate
and flavorful sauces and
dressings.