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. Yet in a country so justifiably celebrated for its cuisine, the lesser-traveled city of Bologna reigns as the gastronomical capital of Italy. Its playful (but altogether earned) nickname, La Grassa (“the fat one”) hints at the culinary largesse that awaits there.
Located just a train ride from Milan or Florence, the largest city in the Emilia-Romagna region is famed for its tortellini (a filled pasta dumpling, its shape said to have been inspired by Venus’s navel), tortelloni (the larger version), tagliatelle al ragù (or, as the rest of the world calls it, Bolognese sauce), and mortadella (cured pork), among many other delicacies. Read more at Vogue…
Like us on Facebook for more travel, food and wine.