If Bologna were to be defined by its food specialties, these would be homemade pasta and mortadella.
And while Bologna is beautiful and well worth spending a few days, besides the beautiful architecture and lively atmosphere, food is certainly one of the main attractions.
In its simplicity, making egg pasta is an art and I was mesmerized looking at the local women quickly kneading flour and eggs, stretching the dough with the pin roll until it’s very thin, cutting it by hand to make tagliatelle or skilfully placing small portions of filling and folding the dough to make ravioli or tortelli.
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