Rick Stein's Long Weekends

The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served