Conversation so far:
What is cuisine is Emilia-Romagna famous for?
Emilia-Romagna is home to the town of Parma, which is the birthplace of Prosciutto di Parma, Italy's most famous pork product.
Tell me about cooking schools and classes in Emilia-Romagna.
What are famous foods from Emilia-Romagna?
The region contains famous foods and ingredients such as Parmigiano Reggiano, balsamic vinegar, prosciutto and well-known pasta like lasagne, tagliatelle, cappelletti, tortellini and stuffed tortellini.
Describe the traditional process for making balsamic vinegar.
Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow aging process which further concentrates the flavours.
What is mortadella and where is it from?
Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy.
What's the difference between mortadella and bologna?
is that bologna is a smoked, seasoned italian sausage made from beef, pork or veal or bologna can be (nonsense) while mortadella is a smooth-textured italian pork sausage with lumps of fat, flavoured with spices; eaten cold.
Where was Parmesan cheese created?
In 2008, European courts decreed that Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan. In so doing, they acknowledged the historical fact that the word can be traced to Parma and that consumers associate the cheese with its origin in the Parma-Reggio region of Italy.
What is done with the whey after production of Parmesan cheese?
The remaining whey in the vat was traditionally used to feed the pigs from which Prosciutto di Parma (cured Parma ham) was produced.
What are typical pasta dishes from Emilia-Romagna?
In fact, Emilia-Romagna is called the home of tortellini, cappelletti, tagliatelle and lasagne.
What is the history of tagliatelle al ragu bolognese?
The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi published a recipe for a meat sauce characterized as being bolognese in his cookbook published in 1891.

Question: What are its common variations
Self-contained rewrite: What are common variations of tagliatelle al ragu bolognese?