Word: pancetta
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Dates: during 2002-2002
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...Piacenza's soft pork sausage. While absorbing the best of the rest, Bologna is considered the birthplace of several staple products and inimitable dishes. The Bolognese sauce (other Italians call it ragù) is chopped beef or veal with just a light touch of tomato sauce, a bit of pancetta, onion and a splash of milk and wine; it is served over tagliatelle pasta or as the filling of a lasagna. Proud locals also say tortellini, the small triangle-shaped meat-and-cheese-filled pasta, were invented in Bologna - though Modena also stakes that claim. Situated at the base...
...than a red sauce with sausage and lots of onion. The selection is helped by toast points which do well at absorbing just enough but not too much sauce, but even at that, one might as well be sopping up spaghetti sauce. The oeufs poches over rosemary bread with pancetta and hollandaise sauce is a tasty variation on eggs benedict, that brunch-time staple, although the bread could be more substantial so as to better complement the liquidity of the sauce and eggs...