Tina's Table is an Italian Cuisine & Travel Blog in Bologna Italy

It’s August and we are at the peak of eggplant season. Eggplant is my absolute favorite. I like it prepared in every way possible – in parmigiana, fried, grilled, roasted, pureed, stuffed, in pasta sauce, you name it. If you love eggplant as much as I do, you will want to try this heavenly, rich, yet delicate eggplant lasagna. This Lasagne alle Melanzane is filled with a delightful tomato basil sauce, fried eggplant, fresh mozzarella, scamorza cheese, prosciutto cotto (unsmoked ham), hard-boiled egg, and Parmigiano-Reggiano cheese. It sounds like a lot but is prepared in the Italian-style, meaning, with a…

If you have been following me on Instagram, you know that I recently went to Molise for the first time. (My 18th region out of 20!) What I found there was natural beauty, warm, extremely generous people, excellent food and ingredients, great wine, and… pampanella! What is pampanella you ask? It’s something you need in your life – that’s what it is! Pampanella is a spicy, luscious, rich, and utterly craveable roast pork dish from a town called San Martino in Pensilis. I am ecstatic to tell you about this unheard-of dish and share a recipe for this scrumptiousness. Spice…

Seppie al Nero alla Veneziana is a glorious, dramatic, and scrumptious dish of cuttlefish (a cousin of squid) stewed in its own ink. It is one of my favorite Venetian dishes. The black ink with its taste of the sea, combined with a few aromatics, creates a magical sauce that is both simple and luscious at the same time. Traditionally, it is served on a bed of polenta as a main course or on spaghetti as a primo. Either way, it is heavenly and special. Happily, I was taught how to prepare it recently by a Venetian grandmother. I can…

Ragù Bolognese or Bolognese Sauce is justifiably famous all over the world. Widespread though it is, it is greatly misunderstood and ill-prepared outside of Bologna. Next week marks our 6th anniversary here, making it the perfect time for me to discuss this iconic, delicious, rich, and scrumptious meat sauce! Read on to learn about Ragù Bolognese as it’s prepared and served in Bologna. I will share insights and experiences, and provide recipe resources so that you can make this heavenly dish at home, Bolognese style!

Seeing as I am a food-obsessed individual who’s been living in Bologna for nearly 6 years, it’s probably no surprise that many people ask me for advice on where to eat in town. (As I mentioned in my post about the Antica Trattoria della Gigina.) When they do, I generally propose places that serve Bolognese cuisine. I also recommend the kind of places that I prefer – spots that are comfortable, traditional, serve great food, and won’t necessarily break the bank. Another priority is to make sure that the pasta is handmade. (As it should be in a city famous…

Leek gnudi or Gnudi di Porri are a twist on a popular Tuscan dish of humble origins. Gnudi are traditionally little dumplings of sheep’s milk ricotta cheese and spinach, chard, or other greens such as cavolo nero (dinosaur kale), mixed with Parmigiano-Reggiano cheese, fresh nutmeg, egg and often flour. In this version, I use leeks, an ingredient often used in Tuscan cuisine, instead of greens. Sauced with a butter and sage sauce, it’s a simple, delicious and lovely dish that’s quick to prepare.

Bagna Cauda from Piedmont is one of those iconic dishes that you come across repeatedly when you read about Italian cuisine. What it is, at its simplest, is a warm sauce of garlic and anchovies slowly cooked in extra virgin olive oil until soft and luscious, served in autumn with seasonal raw and cooked vegetables. It’s not just a dish but a communal event shared with friends and family. (Red wine flowing…) If you hear the recipe described – it doesn’t necessarily sound appealing or interesting at first. However, once you taste it and experience a proper Bagna Cauda, it…

To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I’d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It’s a…

Food is powerful. One whiff of a favorite dish can envelop you instantly in a warm hug and bring comfort. It can transport you to another time, to your childhood, to your grandmother’s house, to a holiday. We need things like that in our lives, don’t we? This baked pasta dish from the south of Italy is one of those dishes that provoke such powerful feelings. Pasta al Forno con le Polpettine, or Oven Baked Pasta with Little Meatballs is a dish that many families serve for their Sunday dinner. It’s satisfying, hearty comfort food at its best. There are…