{"id":28,"date":"2026-06-16T16:27:47","date_gmt":"2026-06-16T14:27:47","guid":{"rendered":"https:\/\/www.robertaguercini.it\/product\/toscana-abbraccia-emilia\/"},"modified":"2026-09-30T17:57:38","modified_gmt":"2026-09-30T15:57:38","slug":"tuscany-meets-emilia","status":"publish","type":"product","link":"https:\/\/www.robertaguercini.it\/en\/esperienze\/toscana-incontra-emilia\/","title":{"rendered":"Tuscany Meets Emilia"},"content":{"rendered":"<p>I have always loved Tuscan cooking as much as Emilian cooking. They\u2019re different, but they understand each other: both respect the ingredients, follow the seasons and love a shared table.<\/p>\n<p>In this class we make Tuscan tordelli together \u2014 big filled ravioli that in Tuscany are served with rag\u00f9 \u2014 and Bolognese tortellini, small and meant to be enjoyed in broth. Two filled pastas, two different ways of sitting at the table. 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