Bolognese Friggione
The friggin' It is a typical Bolognese dish, the recipe of which was deposited by the Italian Academy of Cuisine at the Chamber of Commerce of Bologna in 2004. It is a side dish which in the Bolognese tradition was consumed in the peasant table. Tradition wanted that, during the long cooking on wood stoves, a small pot was always dedicated to the friggione.
It goes well with boiled meat or roasts, but can also be eaten as a single dish, accompanied by tigelle.
General informations
Country of origin: Italy
Region of production: Emilia Romagna
Ingredients:
Allergens: -
Pack of: 200g
Producer: Apennine food
nutritional values
