Mexita Springburn brings together, for the first time,
Mexican and Italian cuisine under one roof – giving you the best of both worlds
when it comes to great tasting, fresh, fast food. We cook Mexican & Italian
food such as Burritos, Fajita Wrap, Nachos, Quesadillas, Enchiladas, Italian
Pasta, Calzones & Square base Pizza to deliver to your door or you can pick
up from the shop. We have our own web site for order & know about us. Wants
to save some money on your, order please order from our website www.mexitaspringburn.com
To celebrate our unique and fast-growing chain of
stores, each month we’ll be celebrating our favourites places in Mexico and
Italy on our blog.
For the serious food lover, pasta means Bologna. Home to much-loved musician and actor, Lucio
Dalla, this is an Italian city rivalled only by the majesty of Rome.
Bologna is the lively, historic capital of the
Emilia-Romagna region, in northern Italy. Its Piazza Maggiore is a sprawling
and beautiful plaza lined with arched colonnades, cafes and medieval and
Renaissance structures such as City Hall, the Fountain of Neptune and the
Basilica di San Petronio. Among the city’s many medieval towers are the Two
Towers, leaning Asinelli and Garisenda. Just over 153 kilometres from Venice,
Bologna offers incredible sights, plenty of history and, of course, lots of
guide to Bologna
Bologna is the gateway to the incredible cuisine of
Emilia Romagna – here are some of our favourites:
Mortadella is the original, authentic version of the
meat which many Americans call “baloney” or “Bologna” and it is one of
Bologna’s most famous products. Mortadella is a high-quality pork product which
is used in many great Italian recipes originating from Bologna. Parmigiano Reggiano
– Parmesan Cheese
12- 24- and 36-month aged Parmigiano-Reggiano cheese
is produced only in Parma, Reggio Emilia and Bologna and is used in lots of
Italian recipes due to its crumbly texture and salty taste.
Parmigiano-Reggiano are often served at lunchtime in Bologna as a form of
sandwich using flatbread. Other fillings
include Italian sausage, mozzarella and fresh tomatoes.
In Bologna, only fresh pasta will do – and there are
plenty of different kinds to choose from, the most popular of which are:
Malfattini – “Badly
Made” tiny pasta.
Angel Hair Pasta
Cappelletti (A variant
of the “Tortellini”, the latter being famous in Bologna)
Tortellini – The classic
tiny stuffed pasta from Bologna
Tortelli – Square
Sfoja Lorda – A thin
layer of ricotta paste is spread between two layers of pasta, then cut
into a square.
Quadrucci – tiny squares
used in soup
“poorly cut” and is an offcut from the leftover dough)
Strichetti or Farfalle
Cappelletto Matto (crazy
cappelletti) – an alternative shaping of the cappelletti
Pappardelle for broth –
a thinner version of pappardelle
Tagliatelle – Bologna’s
most famous thin cut pasta
Tagliolini – A thinner
version of tagliatelle
The most popular toppings
for pasta in Bologna include (surprisingly, it’s not Bolognese!):
Ragu – a sauce made with stock,
tomato paste and roughly shredded beef
Tortellini in brodo – Tortellini pasta stuffed with
meat and served in a form of broth made from beef stock.
chopped pork sausage blended with a form of bolognese style sauce.
If you have any room left, desserts in Bologna are
hard to beat:
Italy’s famous ice-cream is always worth saving some room for.
Ricciolina – For when you simply can’t
get enough of that Bologna past, you can even have it in your pudding! Ricciolina is A cake mix filling, flavoured
with almond liqueur and candied citrus fruit, is mixed with thin tagliatelle
baked in a shortcrust pastry shell.
At Mexita Springburn, we share Bologna’s passion for
fresh, great tasting food but, luckily, you don’t have to travel quite so far
for ours. Our chefs are on hand seven
days a week to serve up authentic pizzas, calzones and pasta – including
bolognese and carbonara. If you like us,
please visit our website for order & register for monthly email & offers www.mexitaspringburn.com