Ciao Reader,

Welcome back to another Italy Diaries!

During my month in Italy, I got to visit some new-to-me cities in Emilia Romagna.

If you know anything about the region, then you know it’s full of rich food culture, fatty meats like prosciutto and mortadella, parmesan cheese, balsamic vinegar, and so much more. I’ve been super excited to explore this region after hearing so many rave reviews!

Some of my culinary school friends and I decided to make Bologna our home base and explore from there, which ended up being the best way to see the region.

Bologna is a city similar to Florence that gives smaller Italian city vibes. Meaning, if you walk around for a couple of days, you’ll start to get a handle on where to go and how the city works...unlike the craziness of Rome!

Part of the reason I love traveling with other foodies is that the whole point of the trip was to eat amazing food! Of course, we explored and saw the city, but one of our main goals was to taste as much of the regional cuisine as possible.

One of the local foods we fell in love with was tigelle. Think of these as mini sandwiches with thin bread, stuffed with various meats, cheeses, and unique fillings. I loved nearly every type we tried, but the simple ones, usually filled with just mortadella, were my favorites.

That said, at Zerocinquantuno, we tried some really unique tigelle, including one with rosemary-flavored lard. It was unusual, in the best way possible, especially paired with a cold glass of white wine. Tigelle are a must for lunch while in Bologna!!

As we continued our food tour, pasta was next on the list. Remember how I said Bologna is known for rich foods? Well, that explains a lot about the region’s popular pasta dishes.

The most iconic being ragù alla bolognese. This sauce is cooked low and slow, packed with meat, and usually served with tagliatelle. You’ll find it on menus all over the city, so it won’t be hard to try! One quaint little restaurant we loved was ironically called Ragū.

Next up has to be balanzoni, which ended up being the group favorite. The green-colored pasta makes it eye-catching, but the ricotta and mortadella filling inside steals the show. Served in a cream sauce, it was one of the best dishes I’ve ever eaten!

While in Italy, I also like to try dishes that are familiar in the U.S., just to compare. Lasagna is one of those dishes. Italian-American lasagna is usually made with ricotta filling, but in Bologna, it’s completely different. The pasta is green, often colored with dried spinach, paired with a slow cooked sauce and creamy béchamel. It’s rich, indulgent, and perfect for winter!!

If you prefer something lighter, try tortellini en brodo. This dish features small tortellini stuffed with mortadella in a flavorful broth. It's warm, comforting, and a must-try.

In Bologna, you’ll notice most pasta is made with eggs, making the dough rich and flavorful.

If you’ve ever made stuffed pasta by hand, you know how much work it takes, which makes me appreciate every handmade pasta I ate even more. The chefs here work so hard in the kitchen!

Another standout dish I’m excited to try recreating at home is cotoletta alla Bolognese, which is thinly pounded veal, breaded, then topped with prosciutto and sauce. Order it as your secondo (second course), and you won’t be disappointed.

But, if I had to pick the best thing I ate in Bologna, it would hands down be the gelato at Cremeria Cavour.

Yes, Italy is full of gelato, but not all of it is created equal. This gelato rivaled some of the best I’ve ever had!

Luckily, we found this place on night one, so we kept going back every day to try new flavors.

While I’m biased toward nut-based gelatos like hazelnut and pistachio, everything I tried, from stracciatella to chocolate and Bacio, was out of this world.

Don’t skip this one if you’re in Bologna, and shout out to our Airbnb host for the recommendation, their place was super nice, too, if you need somewhere to stay.

If you love finding gems while traveling, here’s what I look for when searching for good gelato:

1. Check the colors. Real gelato has muted, natural shades. Pistachio should be pale green, never neon.
2. Avoid huge mounds. Fluffy piles usually mean artificial ingredients. Look for gelato that’s low, often covered with metal lids. Shiny gelato may have melted and been refrozen, so avoid this.
3. Read the menu. Classic Italian flavors are a good sign, as well as a menu that's in Italian (you can always Google Translate if needed). Even gelaterias with English menus can be good, though.
4. Watch them scoop the gelato. A good gelateria will push out air, creating a dense, creamy texture.
5. Taste test. Fior di latte should taste clean and creamy. Nut flavors like pistachio or nocciola should taste rich and natural. And remember, a taste test is the only way to know if gelato is truly good, so this is the most important step!

Continuing with gelato (can you tell I have a slight obsession, hahah), one place we wanted to visit but didn’t make it to was the Carpigiani Gelato Museum. Seeing all the history behind this iconic dessert sounds like the perfect way to spend an afternoon.

It’s about a 20-minute drive outside the city center though, so plan accordingly! They also offer classes if you want to learn to make gelato, which definitely on my list for next time!

Other than eating endless amazing food, my friends and I did what Italians do best...relax, eat, drink, and enjoy each other’s company.

There are also fun things to walk around and see in the city, from La Piccola Venezia (“Tiny Venice”) to Biblioteca Salaborsa, markets, and unique kitchen supply stores.

I highly, highly recommend Bologna for the amazing food and the ability to take some easy day trips to other popular food cities in Italy!

Next week, I’ll share more about our day trips to Modena and Parma!

PS: I've been sharing some fun videos from my trip to Italy on Instagram, if you want to be friends over there too :)

​​​​​​