Chef Michael Bonacini delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. To start, Michael stays light with an airy Mortadella Mousse spread on fluffy Modena Mini Flatbreads. Next, Michael cooks up Tortellini in Broth, a dish originally from Bologna that can be easily altered to personal taste. Michael chooses to fill his tortellini with a rich and savoury mixture of prosciutto, mortadella, and ground pork. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of Duck Breast with Balsamic Cherry Sauce. To wind down his meal, Michael whips up a creamy classic, Rice Custard Cake topped with a Cherry Glaze.