The region of Emilia Romagna, with its rich culinary traditions and its extraordinarily fertile land, is considered the gastronomic heart of Italy.  With a map of the region to guide us, join Chef Marilena to discuss the many handcrafted local food products, cooking techniques and culinary specialties of the region.  Rosemary and Thyme Focaccia; Rustic Swiss Chard and Pancetta Tart (erbazzone all’Emiliana); Pasta with the Official Ragù Recipe from Bologna (tagliatelle con ragù alla Bolognese); Arugula and Mixed Greens Salad with Oranges and Shallot Vinaigrette (insalata mista); Classic Coffee Tiramisù