Mario Batali

Having lived in and around Bologna for three years of his life, there is probably no region in all of Italy as close to Chef Mario Batali's heart as Emilia-Romagna, which is considered by many Italians to be the culinary apex of the entire peninsula. The region is well known for traditional dishes like piadina, lasagne alla bolgnese, tortellini in brodo, tortelloni, tagliatelle al ragu and passatelli, which rule the world of breads and pastas.

In the northern region, further up the Via Emilia, Chef Batali finds a true jewel amidst this culinary apex; Parma. One of the most well-known, time-honored foods of the Emilia-Romagna region as well as the rest of Italy, Prosciutto di Parma's history dates back more than 2,000 years. During classical times, hams from Parma were one of the delicacies featured on banquet tables.

The erbazzone is a classic dish of Parma, however this version is a bold twist on the most traditional stuffed pasta recipes, as it is filled with nearly the same cast as the erbazzone, but with the addition of ricotta and the omission of pancetta.
Famous Italian Chef/Cook, Mario Batali, shares recipes and details about his early beginnings in cooking. Peruse the menu of his New York restaurant, Po. From Babbo to Esca to Lupa the curtain draws open to reveal a magician, a kitchen, his stage, a man with skills rarely tasted in the New World or the old. He wields a whisk rather than a wand, prefers radicchio to rabbits, cuts of meat vesus cards of deceit - yet still sports a quirky chapeau! Who is this conjurer of culinary concoctions? Why Mario Batali - New York's own master chef, entrepreneur, author, and TV icon. Hooking audiences with opening productions like 'Babbo', 'Lupa', 'Esca', Super Mario has continued to awe and amaze with follow-up acts like tasty new venues, best selling books, and top-rated TV shows. What can't our culinary magician accomplish? Let him keep it coming!