Gino is back in Emilia-Romagna, and visits its rich capital, Bologna, characterized by arched porticoes and for being red, learned and fat, which is Italians' playful way of saying that it has red bricks, left-wing politics, oldest university and great food. He learns all about the famous mincemeat-based pasta sauce Bolognese, served best with egg-rich tagliatelle, but proves while making it that the advice he got not to use red wine isn't necessarily correct. Then, Gino learns more about the city's iconic world-famous 'mortadella' sausage, which also happens to be his favorite. Finally, two sister chefs teach Gino about local pasta types - 'tortelloni' and smaller 'tortellini', which he then combines in his own recipe - sweet pasta stuffed with ricotta cheese, nuts and delicious chocolate chips.
—KGF Vissers