Bologna is called “La grassa” or “the fat” city. The correct translation should be “the bountiful” as the fat represents richness. I learned this when on a food tour with Cook Italy.
The origin of the name comes from Bologna’s production of bologna, or as they call it here, mortadella. To be a protected status mortadella, there is a required number of fat squares in each.
Normally, to preserve meat, before refrigeration, is to salt, dry, or cover with fat. Bologna invented the boiling of this meat product and the city became famous for it. Hence why in the United States, mortadella is called bologna or boloney.
Bologna is also famous for its covered sidewalks, over 70 kilometers of them. Also, the red brick. But, mostly, Bologna is famous for being a foodie city. The city anchors the food valley (which is also motor valley) of Emilia Romagna.
Bountiful Bologna is often overlooked by tourists. That’s kind of nice. There are many foreigners in Bologna because Bologna has the oldest (still functioning) university in the world (started in 1088). True, the center of the town is a bit crowded but slip down a side street and you can soon imagine your own medieval scholarly wanderings. Or just shop.
So next time someone calls Bologna fat, you know that it’s bountiful. Enjoy it for yourself. More later about where to eat, shop, and stay in bountiful Bologna.
Looking back on Bologna, I see why people love Bologna. It’s a real city without pretension and it’s a foodie city.
I had an intro food tour with Cook Italy’s Carmelita, firstname.lastname@example.org. These are the shopping places she recommended. Carmelita runs food tours and cooking classes. In English. Carmelita has incredibly high standards. Hire her if you are one of those people who almost never find anything quite up to scratch.
Simoni, Via Drapperie 5/2a: the deli that still maintains the high standards of yore. They have several stores in the area.
Bruno e Franco – La Salumeria Bologna. Via Guglielmo Oberdan, 16: This is on many a food tour. (also across from a store that sells Reisenthal bags which is not part of the Bologna tour but I like their bags).
Eataly: the one in the bookstore.
Ancient Aguzzeria Horse, Via Drapperie 12. It’s a knife store that now sells all kinds of things for the kitchen. You want to go there. Trust me. The staff are incredibly nice as well.
Eats: I got many recommendations but these were Carmelita’s that I liked.
Impero, Via dell’Indipendenza, 39: bakery with great breakfast options.
Enoteca Italia, Via Marsala 2: wine and a light lunch
Sable Gelato, Via dei Mille 3a (behind the red newsstand): This gelato maker makes super creamy artisanal gelato and he is a renaissance man whose current passion is gelato (he said, “do you know what is the most beautiful thing? freshly made gelato”).
And where to stay (This I found on my own): Il Terrazzo Di San Colombano/la porta rossa, find them online for a good price. Or call them: 347 058 1371 . I found this place online and it’s a great find. It’s on a quiet side street, has a terrace, and for 25 euro per day, a parking spot in the underground garage. The cost is around 200 dollars per night but I think it depends if you pay cash or go through a booking service. The place sleeps six (two full beds in the same room and a queen in the other room). The artwork is too weird for my liking but other than that, I like it.
As for dinner or other places to eat, I wasn’t there long enough. I’ll have to go back. I didn’t like the place that was recommended to me by the apartment owner so I don’t want to recommend them (it was a place on Oberdan street). I have a list of places recommended by my Italian teacher so I’ll write about that another time. Clearly I’ll have to go back.
Orrechiette are the famous pasta shape of Puglia/Apulia. There are over 350 official shapes of pasta in Italy and many more if one includes all the variations and local names. Just watch Pasta Grannies and you’ll know. One day I ordered the handmade “little ears” pasta and I found them to be filling. Maybe because when the pasta is made, the dough is squished so it becomes much doughier than a machine-made pasta?
Apulians also eat lots of raw seafood (they have a dish of pasta with sea urchin roe — typical of Apulia) and many forms of fresh cheeses. Somehow these are not as famous as the little ears. I also saw row after row of almond trees and olive trees.
Apulians also eat a puree of fava beans served with sauteed chicory greens. I’m not a bean eater, but I like this dish.
Apulia is also famous for their round dried breads, “friselle” or “cimbale” if they are tiny as rings. These are savory dried breads like crackers but used as the base for a meal (dipped in water to reconstitute) or dipped in wine… They may look like bagels but the dough is much lighter.
But the one I like the best is the greasiest — panzerotto. I also mention it in the “not pizza” article.
Basically, a panzerotto is a deep fried pocket pizza. If you like fried dough, calzone, or melted cheese sandwiches, then you’ll like this.
At the one place in Monopoli, one can get it made with hemp dough. Hemp is a variety of Cannabis. Hemp is good for many things and was Christopher Columbus took tons of it with him to the new world. It’s good for rope making.
Eating at La Tagliata Fattoria (the slice factory) in Positano will make you feel like you are eating at the home of the Gods’ farmstead. Positano is a cute but touristy town on the Amalfi Coast. There is a walk on the coast called the Walk of the Gods. One can see why. (Another place that looks like a film location is the town of Ravello, famous as a wedding location. This is where they filmed Wonder Woman’s home planet, and one can see why when gazing down on the sapphire waters sparkling with the sun’s rays like gold dust).
One day, I was eating lunch with someone from Naples. When I mentioned that I was going to Positano, she mentioned that I should eat at La Tagliata (La-Tie-yah-tah) in Positano. She said to tell the family that she had sent me.
When we made the reservation through our hotel, we didn’t name drop. Normally the restaurant sends a car service because the road is switchbacks and treacherous, but that is only at night. We took a taxi. Everyone in Positano seems to know where this restaurant is located. The road was narrow, steep, and not for those with a fear of heights. We drove steadily (well, curvily) up and up and up. Finally, we arrived at La Tagliata Fattoria. The structure in front of us was wooden and it appeared to be mainly stairs. In front of the restaurant are some antique cars. Once we went down the first flight of stairs, in awe of the view that we could see, we arrived at a small square. There were more stairs but also an elevator! One of the staff was there and he told me to take the elevator. So I did. The restaurant is located down two levels and one pops out in the kitchen.
The restaurant is an open air wooden deck and wowza, is the view amazing. We were gobsmacked. How could anywhere be so utterly beautiful?
It turns out that this place is run by three generations of the family who grow, raise, slaughter, and produce all the food that they serve you. The grandfather who started this place was grilling steak on open flames and the grandmother was in the kitchen prepping everything else. We were warmly greeted by everyone. It was like eating with cousins. When we sat down, I told the waiter that my colleague had sent me. The whole family erupted with joyous, “oh, they are friends of…” We didn’t receive different treatment because of this connection. We were still treated like family.
There is no menu as they family cook whatever they are making that day but that is about 20 different dishes. We had wine that they make and the appetizer dishes involved eight or nine dishes of vegetables, rice salad, cheeses, and cured meats. Then we had pasta dishes, served family style. When we saw the size of the carnivores serving, the vegetarian thought she was going to get away with a smaller portion… not so! After the pasta course, was the steak, fries, and salad course. Then desserts. Then fruit. Then limoncello. Then espresso. The food can’t get more farm to table than this.
We were wondering how expensive this would be after a 150 euro tourist trap the day before, but for three, it was 100 euro total. I asked if I could buy some of the house wine. The middle generation waiter came out with two bottles. He presented one, holding it against his chest, and said, “from my father, my uncle, my mother, this is for you.” Then he took the other bottle and held it the same way and said, “from my son, from me, from our hearts, this is for you.” It was sweet.
It turns out that La Tagliata is famous. Alongside family photos of the first generation plotting out fields hanging on the sides of the cliffs, there are photos of former presidents and other famous visitors.
While we were there, the grandfather talked to us once in a while but I didn’t understand a word he said. It didn’t seem to matter. The grandson, a handsome youth, speaks English and guided us through most of the meal.
When you need a break from the food, you can wander through the family’s hanging garden of a farm. Not for the mobility challenged. But good if you want to meet the farm animals.
When I think of the wonderful experiences that I’ve had in Amalfi and Italy, this place still stands out as the THE REASON to go to Positano. Sorry to the rest of the town, but this is it! Oh, and a boat ride with Alessandro is nice (more about that another time). La Tagliata is a little slice of perfection.
Empty streets in Rome, lots of parking spaces, and shuttered businesses. Ferragosto, started by Emperor Augustus in 31 BCE (2050 years ago!), is a holiday now celebrated on August 15. The name, Ferragosto, is a combination of the Latin for “feasts + Augustus” so not only did the emperor name the month after himself, he also named the celebrations after himself. Supposedly, it was started as a way to celebrate the end of all the hard labor done during the summer harvest. Things ripen earlier than I’m used to in Italy so harvesting can be done in the summer. For example, I always think of pears as a fall/autumn fruit. Not here. They are optimal in July and August.
I know this because I was thoroughly enjoying my fresh zero kilometer peaches and pears a few weeks ago. Then August started. My zero kilometer farmers’ market and many other businesses close for the whole month of August! I wonder what happens to all that ripe fruit?
Then one day, I was having a wine consultation with a wine expert and she gave me a great insiders’ tip — some of the zero kilometer farmers sell from their own farm at the back of Trionfale Market. While the stalls are not as pretty and they are back by the fishmongers, at least I was able to buy produce grown from within 68 miles of Rome. To identify these stalls, the price signs will have “prod. prop.” or something like that written on them. It translates to “our own produce” or “we grow it.”
Also, did I mention that it’s melon season? I’ve only seen cantaloupe, net, and watermelon. I was hoping for honeydew but have yet to see it. Previously I preferred the melon without the proscuitto but with the summer heatwave, I completely understand the salty sweet wet combination that is a very Italian way to refill your electrolytes.
Possibly the most poetic moment on our Apulian adventure was when we were driving down from another adorable hill village. As we left the urban area, the road changed to black asphalt. The soapy water from the town was running down the street and my friend said, “It’s like stracciatella” — truly a sign that she was enchanted by la dolce vita.
Stracciatella is a word used for many things including my favorite ice cream flavor (vanilla with streaks of chocolate) but, as you can tell, it also refers to a form of fresh cheese that is in stretchy strips.
One morning we had breakfast at a place in Monopoli, and the omelet had stracciatella. As good as that was, the best use of stracciatella I’ve had so far is Pierluigi’s vegetarian pasta.
Apulia is famous for the white stone used to build its towns. Add to this the constant cleaning and it really does look clean enough to be eat off of.
Or like the whole town is made of fresh white cheese.
Now that I’ve had my first American visitors, they suggest that I write about what they noticed while in Italy. They noticed three very different things…
Adults making love to their gelatos: This is what they really noticed. They said that it was not normal in the United States to see a grown adult in business clothes “making love” to an ice cream, while walking on the street. I have no photos of this so instead I include a photo of a gelato that I ate… while on the street. As you can see, gelato melts fast so you have to eat it fast.
Note that my gelato has “panna” or whipped cream on it. This is normal in Italian gelaterias. Another thing that is normal is that no matter how small your gelato, you will usually get two flavors.
Swastika graffiti: On the walls. In the United States, it would removed or painted over fairly quickly.
Five inch platform mules: On women. I guess it should be ten centimeter platforms since this is in Italy.
Sapphire blue water, cute old white stone streets, a public beach, and easy access to other places (if you ever want to leave), Polignano a Mare has it all. The city is walled and the old part is pedestrianized. The only wheeled vehicles inside are pedicabs transporting customers and their luggage to the many hotels and B&Bs.
The old city has many shops but doesn’t feel excessively touristy (even though it is), and once in a while you can glimpse real people living their lives here.
Since visiting, I have been raving about this town. It just seems too perfect. Even in 95/34 degree heat.
We went just for a the day but I could see staying here for an entire vacation.
Outside the old city, there are also lots of streets and neighborhoods to explore, or stay in, but we only explored the old town. We parked in the piazza just outside the old walls, helped by old gentlemen sitting in the square (they helped explain the parking sign — lunch is free parking), and when we returned at the end of the day, the same gentlemen were doing their “passaggiata” (daily walk to be seen, see, and catch up with neighbors) in the square.
We ate breakfast at a cafe, Caffe Dei Serafini, with a jawdropping view. Utterly amazing. The restaurant is in a cave wall of the city on the cliff and has only one table for two/three out on their tiny balcony… but if you are lucky, you can get that table, or, at least, use it for photo ops.
While I thought Lecce was more intellectual, and Otranto had a smaller vibe, I think that Polignano a Mare has a good combination for an overall Apulian vacation. And it has those blue waters.
I’m told that Sicily and Sardegna have blue waters as well, but for now, these have been the most jewel like yet.
My photos were taken with my iPhone and I did not use a filter. The water really is that color. Better than on postcards.
The focaccia of Puglia is famous and there is so much olive oil in it that it seems like a fried pizza even though it’s not deep fried. Also, it’s a bread, not a pizza.
A panzerotti looks like a calzone but it’s not one. The reason is that a panzerotti is fried, not baked. Panzerotti are specialities of the central and southern parts of Italy, especially Puglia/Apulia.
Panzarotti are also called calzoni fritti, fritte, and frittelle.
They are much like pizza and pizza is popular in Italy. While American pepperoni pizza is rare to find (not impossible, you just have to call it “con salame picante” to get something resembling it), I was delighted to find that spicy salami was one of the flavors on offer. If you ask for a “pepperoni” pizza, they will think you want a bell pepper pizza.
The tourists are back. Well, primarily, the German and American tourists. The kind that wear shorts. The Romans are so happy to see them. The waiters are perky and filled with enthusiasm after 18 months of no tourism. The Italian government opened up to American tourists back in May and the start was a bit slow (although I saw some within days of the “re-opening” of Italy). But, now, it’s almost July and kapow! They are back! Not like before 2020, but much more than I’ve seen here in the last six months.
It’s been both enjoyable and sad to have Rome to myself without tourists. I think I prefer it with tourists. Even if I don’t really want to go downtown anymore… until winter.
While I know that most tourists come to Rome in July and August, it’s much better in February. The weather is better and the skies are blue. Currently they are gray and overcast from humidity.