Matteo Righi

Bologna is called la grassa, the fat one, and I take that as a job description. My grandmother was a sfoglina, one of the women who roll pasta by hand with a long pin, and I learned to make tortellini at her kitchen table, badly, for about ten years. I worked in the food industry around Modena, first at a balsamic vinegar acetaia and then at a Parmigiano dairy, before I started guiding in 2018. Spaghetti bolognese does not exist here. I will explain why, calmly. From Bologna, I now guide on live video with my phone, and the chat stays open for your questions the whole time.