Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. "For those who like to taste and nibble without committing too much money or stomach space, it’s a dream come true." Americans have their happy hour bar snacks; the Spanish, their tapas. But no one does a drink-and-nibble like the Italians and their aperitivi. Starting around 6 p.m, give or take a few hours, most bars deliver a small tray of bite-sized stuzzichini (appetizers) with your drink—a pair of eggplant-ricotta rolls, say, or a few prosciutto crostini. And an increasing number of bars are laying out full-scale buffets of enticing finger foods, included in the price of your...
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Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. I hadn’t planned on writing about gelato in Bologna—I figured Robyn had covered that one. In fact, I intended to just eat my way through her list when in town. But then my friend Oscar, a lifelong Bologna resident with forty-odd years of gelato-eating under his belt, asked where I planned to try. I rattled off a few gelateria names. He nodded sagely. “Those are good. But I know a better one.” What was it called? Oscar waved his hand dismissively. “I don’t know names.” I offered him my map, but that too was shooed away. “I don’t...
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You can't visit Bologna without eating tortellini, the local specialty, but why not learn how to make it too? The New York Times lists pasta-making classes in Bologna—perhaps it'll give you an idea for your next vacation....
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This past June when my friend Morten brought up the idea of joining him on a two-and-a-half week vacation in
Bologna the first thought that popped in my head (aside from, "Hell
yeah, I'm going") was, "What's the greatest amount of
gelato that I can consume without tearing a hole in my stomach?"
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