It is really truly authentic, authentic Emilian food,” said guest critic Patricia Paganelli of Rogers Park.”You just get taken away with the flavors the authenticity the ambiance.”

At Merlo in Lincoln Park, hand-made stuffed tortelloni pasta is simply served with butter sage and parmigiano cheese. The more complicated paglia e fieno, which means straw and hey, features spinach and traditional pasta with veal, prosciutto, truffle oil and quail eggs, each taking guest critic Paganelli back to the 12 years she spent in Italy.

For me, when I am here it's like being in Italy,” Paganelli said.

Italy's signature Bolognese sauce is an Emilian creation, made authentically with a variety of meats. It forms the basis for other dishes such as Merlo's delicate and thinly layerd lasagna, also featuring a butter/cream besciamela sauce.

Executive Chef Silvia Marani has been recreating the often intricate recipes from her homeland, like a surprising artichoke tort, for four years here in Chicago.

In Bologna, we find a way to make it complicated,” Marani said.