08/13/2021 | 26m 46s | Video has closed captioning.
Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi; and discusses the cuisine of Emilia-Romagna with travel writer Matt Goulding. Back at the kitchen, Milk Street cooks make simple and creamy Pasta with Zucchini, Pancetta and Saffron; and Bolognese-Style Pork Cutlets, covered in prosciutto, with parmesan and a lemon butter sauce.
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