How to Eat (And Drink) Like a Local in Italy’s Culinary Capital: Bologna
In Rome, amatriciana and cacio e pepe are as revered as the ceiling of the Sistine Chapel. In Naples, pizza, once a humble street food, has been exalted to a religious experience. On the Amalfi Coast, the fresh catch prepared with little more than a drizzle of olive oil and squeeze of locally grown lemon is alone worth the harrowing drive.
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