Bologna is rightly famous for its fresh egg pasta, especially classics such as tagliatelle and tortellini. Yet beyond these well-known dishes, there are several equally rich and comforting recipes that often go unnoticed by international visitors. Among them, passatelli, zuppa imperiale and tagliolini in brodo all share a common foundation: a deeply flavoured capon broth […]
Three Less Known Dishes You Should Not Miss in Bologna Read Post »
You have spent days eating your way through Emilia-Romagna — Parmigiano Reggiano straight from the dairy, drops of 25-year-old balsamic vinegar, Lambrusco that tastes nothing like the supermarket version back home. Now comes the practical question: which of these can you actually pack in your suitcase and take through customs? The short answer: cheese, vinegar
Taking Italian Food Home: What You Can and Cannot Bring Back from Italy Read Post »
Bistecca alla Fiorentina is one of the simplest dishes in Italian cooking — meat, fire, and nothing else. The difficulty is in the quality of the cut and the precision of the technique. This is how to cook it correctly. The Cut Bistecca alla Fiorentina is a T-bone steak — tenderloin and sirloin together on
How to Cook Bistecca alla Fiorentina: The Traditional Florentine T-Bone Steak Read Post »
This article addresses a common question for visitors to Emilia-Romagna: which Ferrari museum is better — Maranello or Modena? With two official Ferrari museums now open, travellers are often unsure which one to prioritise, especially when time is limited. Maranello Ferrari Museum The Ferrari Museum in Maranello is located about 30 minutes from Modena and
The 2 Ferrari museums – Casa natale Enzo Ferrari Vs Maranello Ferrari Museum Read Post »
Most places that call themselves food destinations have reduced the concept to a restaurant list. Modena is different in a more specific way: the food infrastructure still exists here. The market, the acetaia, the pasta shop, the butcher serving things nobody else will cook any more. The city has a relationship with its ingredients that
Eating in Modena: Balsamic Vinegar, Markets and What the City Gets Right About Food Read Post »
The Art of Curing Parma Ham: Inside the Skills of a Master Salter Curing Prosciutto di Parma is not a mechanical process—it is a craft refined through years of experience, precision, and careful judgement. At La Perla Prosciuttificio in Langhirano, master salter Fabrizio often explains that it can take up to ten years to fully
The Secret Confessions of a Parma Ham Maker – How to Make Prosciutto. Read Post »