How to Eat (And Drink) Like a Local in Italy’s Culinary Capital: Bologna
"In Rome, amatriciana and cacio e pepe are as revered as the ceiling of the Sistine Chapel. In Naples, pizza, once a humble street food, has been exalted to a religious experience. On the Amalfi Coast, the fresh catch prepared with little more than a drizzle of olive oil and squeeze of locally grown lemon is alone worth the harrowing drive. Yet in a country so justifiably celebrated for its cuisine, the lesser-traveled city of Bologna reigns as the gastronomical capital of Italy. Its playful (but altogether earned) nickname, La Grassa (“the fat one”) hints at the culinary largesse that awaits there."