The food in Bologna is among the best in Italy. It is rare to walk out of one of the 436 pizzerie, osteria, trattorie or ristoranti dissatisfied with the meal. The pasta, specifically, makes the region of Emilia-Romagna the gastronomical center of Italy: golden-yellow from fresh eggs, it is completely made by hand. Tortellini come from this region, as do tortelli and tortelloni, larger versions in the same shape. The bolognese meat sauce, ragù, has made it onto almost every Italian restaurant menu in the world. In addition to pasta, Emilia-Romagna is famous for its prosciutto crudo (smoked-cured ham), mortadella (pork sausage), aceto balsamico (balsamic vinegar), and parmigiano reggiano (parmesan cheese).