Curated by Ed Boitano

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Dear Italian-American:

I am planning my first trip to Italy. I want to see Rome, Florence and Venice. I plan on arriving in Milan. Friends have told me to quickly bail out of Milan and use it as a place to head out to more historic places. Should I ignore the city and go on my way? — Susan of Portland, OR

Dear Susan:

If you are in search of ancient Roman roads and ruins or medieval cobblestone streets, Milan is not the place. As the Italian capital of fashion and commerce, Milan is the city of now. It’s simply fun to just sip a coffee at Piazza del Duomo and watch tall, fashion clad models rushing off to unknown destinations. Yes, Venice is the city of canals, but Milan still has a few at the Navigli District, a canal area that once connected Milan with Lake Maggiore. The innovative system of locks was designed by Leonardo Da Vinci in the late fifteenth century. One of the canals actually stopped directly in front of the Duomo di Milano, the world’s most brilliant cathedral, which took nearly centuries to complete. With 3,400 statues on the façade, plus 700 marble figures and 135 gargoyles, the pink hued Condoglian marbled Duomo holds the record for the most statues in the world. Back to Leonardo, the Renaissance man spent 17-years in Milan, where his fresco of The Last Supper is available for viewing at the Church of Santa Maria delle Grazie, but make sure to get your tickets in advance.

Climbing up the Duomo di Milano‘s stairs to its terraced rooftop is mandatory; you’ll see spectacular vistas of the city, the Lombardian countryside and the Swiss Alps, plus be surrounded by angels built on buttresses. Also, just a few yards away is La Scala, the world’s greatest opera house. There’s a chance that tickets might be available; but can be expensive and somewhat difficult to procure. For a glimpse of the opera house’s interior, you might consider booking a museum tour, where mine consisted of watching a pre-opera arrangement of lighting in the theatre and a trip to La Scala’s museum. Outside you can walk through the passageway just like Verdi, Toscanini and Maria Callas did when strolling to and from La Scala.

And a sampling of local cuisine will introduce you to new dishes, unique to Lombardy: Costolette di Vittelo (breaded Milanese veal), saffron infused Risotto and Osso buco alla Milanese.

And, Susan, remember Milan embodies la bellafigura: “ Behaving well and looking good doing it.” With me, they apparently made an exception. — The Italian-American 

Dear Italian-American:

I’m not an Italian rookie, seen much of the sites and want more. Scheduled for another jam-packed trip back – with no Covid – this summer. But never seen Bologna or Parma. Which one should I pick? — Stan of Ventura, California

Dear Stan:

A visit to Bologna or Parma qualifies as a win-win solution. Both cities are located in the region of Emilia-Romagna and are relatively close to one another; 54 miles with 38 trains per day. So, if possible, consider revising your packed schedule, and visit both. You’ll thank yourself, but your increasingly larger stomach may not.

Parma is smaller than Bologna, more laid back, almost in a countryside setting. The city is the birthplace of conductor Arturo Toscanini, his home now a museum, and film director Bernardo Bertolucci. I noticed that the T-Boy Society of Film & Music selected his 1970 political drama, The Conformist as his best movie. It is also the birthplace of Parmigiano-Reggiano, which contains only approved ingredients, then aged at least one-year, and Prosciutto di Parma, a licensed cured ham, made only from the hind legs of pigs, and aged during a dry-curing process. Moderna, nestled between Parma and Bologna on the south side of the Po Valley, is famous for its namesake Balsamic Vinegar of Modena.

Bologna is much larger than Parma. It’s a college town, flushed with students, featuring Università di Bologna, the first and oldest university in the world (circa 1158). Bologna is also Italy’s most educated and forward-thinking city, culturally regarded as the nation’s greatest liberal city. Often referred to as the city of learning, exemplified by its status as the world’s first city-state to abolish slavery. Stan, sure you understand when speaking of Italy as a nation, the unification of the city-states didn’t happen until 1840, where Italy is often noted as a young nation and an old country.

And then there’s the food. Bologna has long been considered the gastronomic capital of Italy. On the Bolognese table you might find Mortadella, Tagliatelle (made with eggs) al ragù, Tortellini and Lasagna. You may be surprised to find Lasagna and ragù heavier and more robust than its Italian-American counterparts.

And, Stan, remember that Bologna is called La Grassa (the fat one) for a reason. — The Italian-American

Dear Italian-American:

Often times when eating at Italian restaurants in America, I notice some people twirling spaghetti with a fork into a big spoon. When some see me only using a fork but still twirling, I receive almost an arrogant look. Am I doing it wrong? — Linda of Cleveland

Dear Linda:

On the contrary, you are using proper Italian table etiquette, while the others are not. In Italy using a fork to twirl ribbon or sting pasta in a spoon is just not done. If you do use a spoon in Italy, the arrogant looks might come from the staff or diners, well aware that you might be a clueless North American, devouring pasta incorrectly. I have addressed this question to many friends and restaurant servers in Italy, and the normal reply is, Spoons are for children!

Linda, I completely understand your confusion; for I too have received those somewhat arrogant looks while dining at an Italian-American restaurant. What can we do? Nothing. The fact that we are aware of the proper Italian protocol by not using a spoon should lead to peace of mind. Simply enjoy your meal and ignore those disparaging looks. Meals are for enjoyment, not for confrontations.

I believe the popular 2015 film, Brooklyn, where the Irish immigrant, played by Saoisre Ronan, was given instructions on how to use a spoon when eating pasta, almost created a blueprint for many of us on Italian-American dining.

Buon appetito! — The Italian-American

This installment of our advice column comes to you from T-Boy’s Ringo Boitano, a second-generation Italian-American, whose ancestral home hails from the hills of Genoa in the region of Liguria. As a lifetime consumer of Northern Italian cuisine, i.e., polenta, risotto, pesto, ravioli, focaccia, and with little attention to his waistline, offers important travel advice regarding the Italian cities of Milan, Bologna and Parma; as well as addressing a question about correct Italian table etiquette when eating long strands of ribbon pasta.

Readers, feel free to ask the Italian-American any question of your choice at **@tr**********.com Also, queries about non-Italian destinations or any form of travel welcomed. T-Boy has an illustrious team of writers with an acute understanding of their ancestral homeland. Next up will be Dear Icelandic-American. I’m curious to learn more about the Icelandic tradition of eating starvation foods.

— T-Boy

The post Dear Italian-American: Travel Advice on N Italy appeared first on Traveling Archive.

All photos © 2022 Tom Weber

Bologna, the capital city of the Emilia-Romagna region of central Italy, had, until recently, three unique sides to its personality: La Dotta (The Learned), because the oldest university (1088) in the western world, where the poet Dante studied, was founded here; La Rossa (The Red), because of the terracotta-colored roofs, and, to a lesser degree, its penchant for left-leaning politics; and, La Grassa (The Fat), because of all of the great, original cuisine found within its postal code, like ragù, lasagne, mortadella, along with Lambrusco and Pignoletto wines.

The triumverate of this ancient medieval grid of a city — the very first Italian commune to abolish slavery in the 13th century — has stood the test of time, but now there’s a new moniker nudging its way to the forefront of Bologna’s spirit and spotlighting all of those ornate arcades. Last year, UNESCO listed 12 of the most significant sections of the archways of Bologna as a World Heritage Site, recognising them as an identifying element of the metropolis and proclaiming The Learned, The Fat and The Red (insert trumpet sounds here), La Città dei Portici (The City of Arcades).

No other city on the planet has more arcades than Bologna. In the centro storico alone, there are more than 42 km of covered walkways, with an addional 20 km of porticoes meandering outside the city gates. It’s an international record that the city has been holding onto for more than 900 years and that today, together with its remaining 22 neck-craning towers, including the leaning Garisenda Tower, and tasty tortellini — in brodo or with butter and sage — are the cornerstones of Bologna’s urban identity

Strolling through the vaulted passageways — dry when it rains, shady and cool when it’s hot — you find yourself surrounded by these architectural masterpieces built out of brick, stone or wood since the 12th century.

The most famous and longest arcade in the world, stretching 3.79 km, is the Portico of San Luca. It starts at Porto Saragozza, one of the city’s original 12 gates, and is supported by a devilish 666 arches.  

If you’re on foot — the absolute best way to experience this grand portico — you arrive at the halfway mark, Arco del Meloncello, crack a left and then it’s all uphill from there, sans defibullators, to reach the Sanctuary of the Madonna of San Luca. Catch your breath, have a look around, then do an about-face and head back, the best part of the walk, because it’s all downhill.

If you’re in a hurry, you can hop on the San Luca Express, a tourist train that leaves Piazza Maggiore just about every half hour between 10:00 am and 5:30 pm. Or, catch bus 20 in the city center and ride it to Arco Meloncello, alight and climb the remaining 2 km in the shadows of the remaining porticoes up to the sanctuary.

Either on foot, tourist train or bus, you’ve got to experience the Portico of San Luca, just like you have to savor ragù, when visiting Bologna. Afterall, she’s not called La Grassa for nothing, nor La Città dei Portici.

HOW TO ARRIVE

A major transportation hub, almost all trains — local, regional or the super-fast, high-speed Frecce or Italo — stop at Bologna’s main railway station. From there, hail a taxi for the ride to your hotel.

National and international flights take off and land at Bologna’s Guglielmo Marconi Airport. From there, hail a taxi for the 15-20 min. ride to the city center, or hop on the Marconi Express that zips you to the main train station in just 7 min.

WHERE TO STAY — WHAT TO SEE — WHAT TO EAT

For the best hotels, restaurants, city itineraries and current and future calendar of events, look no further than the Bologna Convention and Visitors Bureau’s website: Welcome to Bologna. 

The post Bologna: La Città dei Portici appeared first on Traveling Archive.

BACK STORY

It’s easy to get lost when wandering through Bologna’s narrow, somewhat gritty side streets lined with shops, markets, restaurants and osterias (taverns), the later offering monumental happy hour antipasti dishes for the price of a simple glass of wine.  Every little side street in the historic city center seemingly leads to a stunning piazza with remarkably preserved cathedrals and towers along with museums (there are over 50) and outdoor cafés. The city is a stunning blend of urban charm and history. Bologna boasts the Università di Bologna, the oldest university in the world (circa 1158), and is referred to as the most educated and forward-thinking city in Italy. Bologna, for example, was the first city in the world to abolish slavery. If you’re short on time, a hop on/hop off bus is the best way to begin your exploration, which offers a comprehensive overview of  Bologna from the Etruscan and Roman origins to its modern culture of today.

Day 1: The Antipasto – Garisenda & Asinelli Towers and Mortadella di Bologna

The two leaning towers, Garisenda and Asinelli, are the most traditional symbols of Bologna. Yes, they both really lean. In the late 12th century, one hundred towers graced the skyline, but today only twenty have survived the ravages of fire and war fare. The wealthy would live on the top floor of the tower, to avoid theft and street-fighting. Take the staircase to the top of the Asinelli tower where you can admire the red roofs and the hills around the city, plus get oriented.

After climbing Asinelli tower it was time for a break. Piazza Maggiore is a good place for a refreshing Aperol Spritz and a platter of Bologna’s most important antipasto: Mortadella di Bologna.

Not to be confused with the bastardized version of bologna available in the U.S., Mortadella di Bologna is a paper thin sliced heat-cured pork sausage, served room temperature, generally flavored with small cubes of pork fat, whole black pepper, myrtle berries, nutmeg and pistachios. Surprisingly, it is low in calories. The platter can include a dollop of a creamy soft cheese, such Asiago or Toma Piemontese, along with a basket of pocket-sized gnocco fritto (fried bread, similar to the New Mexican sopapilla). Watching life go by from an outdoor café, it was easy to see that Bologna offered a nice blend of tourists and locals, unlike the overtly touristic destinations of Venice, Rome and Florence.

Day 2: The Primo – Basilica di Santo Stefano and Tagaliatelle al ragù & Tortellini en brodo

Considered Bologna’s most important religious site (circa 11th-century), Basilica di Santo Stefano has been relished for centuries in Bolognese history. Originally it consisted of seven churches on the site, but only four remain intact today. The austere octagonal cathedral incorporates Romanesque and Lombardian architectural design as well as  housing the bones of San Petronio. After a long decline, Bologna was reborn in the 5th century under Bishop Petronius. It is not to be missed.

It had been an exhausting day of exploring, and my stomach told me that a much awaited bout with tagliatelle al ragù and tortellini were definitely in order. In Bologna, fresh egg pasta is the thing, and tagliatelle pasta is no exception. The fresh noodles are lathered in a thick ragù alla Bolognese sauce, consisting of onions, carrots, pork, veal, and with just a little bit of tomato. It was splendid, but a bit more rustic than I had imagined. Readers note: a Bolognese sauce in the U.S. simply means a tomato sauce with beef, and is not an authentic Bolognese dish.

Tortellini en brodo (in beef broth) is the traditional first course for Christmas feasts in Bologna. The shape of the pasta dumpling (generally filled with a mixture of pork loin, prosciutto, mortadella and parmigiano), is said to be inspired by Venus’ navel. Another interpretation is that an innkeeper was captivated by the beauty of a guest. He spied on her from a key hole, but all he could see was her navel. He was so inspired that he created the dumpling in her honor. I wasn’t in the mood for soup, so opted for the equally delicious Tortellini alla Panna (cream sauce).

Day 3: The Secondo – Sanctuary of the Madonna di San Luca and Lasagne alla Bolognese.

A kiddie-like train leads up to The Sanctuary of the Madonna of San Luca, a monumental basilica church nestled atop a forested hill, with breathtaking vistas of the city and surrounding countryside. History tells us that the church existed on the hill for over ten centuries when a pilgrim from the Byzantine empire came to Bologna with an icon of the Virgin Mary from the temple of Saint Sofia in Constantinople. Initially the small hermitage-chapel was tendered by two holy women. The present church was constructed in 1723 using the designs of Carlo Francesco Dotti. Today, pilgrims from all over the world (many bare footed) join an annual pilgrimage along the path from Bologna to the sanctuary.  Upon reaching the top, the sanctuary opens up in an inspiring display of Baroque architecture, statues, painted artworks, sacristies and frescoes.

The experience also had an effect on my appetite. So for my last meal in Bologna, it had to be my favorite Italian dish, the quintessential Lasagne alla Bolognese. The preparation of the dish consists of layering wide green pasta with a rich ragù sauce, besciamella cream sauce and abundant Parmigiano–Reggiano cheese, then baked in the oven. Once again, with the rich ragù sauce, it was more rustic than I had thought, but every bite was still a gift from heaven. My list, for now, was complete for the three-day culinary tour and exploration of this fascinating historical city. And I will absolutely return to Bologna again for more sights and other tantalizing dishes.

POST SCRIPT

Wait a second, how could I have forgotten the delicious and filling Cotoletta alla Bolognese, (similar to Cotoletta alla Milanese, but with a slice of prosciutto and cheese on top, then a spoonful  of ragù). Perhaps the reason it was overlooked was that this delicious dish was the last thing I ordered in Bologna, and was tragically unable to finish it. My waitress looked down at the half-eaten dish, and asked if it was ok.  I replied it was beyond tremendous, but I just couldn’t consume any more food.  She smiled and replied, “Well, we are called the ‘Fat One’ for a reason.”

The history of Italian-American cooking 

About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of  Sicily, Calabria, Campania, Abruzzi and Molise that would make their mark in the U.S. kitchen. Until recently it was difficult to even find Cucina alla Bolonese in the U.S.

Here’s a list of other of tantalizing Bolognese dishes in which I will sample on my next visit to ‘La Gassa’ – the gastronomic capital of Italy.

Polpette alla Bolognese: Meat balls made with veal meat, mortadella, parmigiano, eggs, bread and milk. It is similar to a meatloaf, sliced, and covered in a meat sauce/ragù, and served as a main course. When you go to Italy, you will not find the Italian-American dish, spaghetti and meatballs on the menu. If you do, it’s probably to satisfy the palate of insistent American tourists. (think of the Hollywood film, ’Big Night,’ where the chef, who prided himself on only serving authentic Italian dishes from his homeland, refused to serve it to astonished American customers). Anglo-American diners in New York City, were accustomed to having  a protein accompaniment to their main course, so meatballs were added. It was one of the many ways southern Italy immigrants adapted to the New World, in an attempt to assimilate into this strange, new culture. Spaghetti became popular for it was the main Italian pasta available in the U.S.  A further comment, pasta in Italy is always a first-course dish, not a main course.

Tortelloni: Basically a larger version of tortellini, but with a milder tasting filling of Parmigiano-Reggiano and either spinach, swiss chard or parsley. They are typically served in a butter and sage sauce or a tomato and butter sauce with plenty of grated Parmigiano sprinkled on top.

Gramigna alla salsiccia:  Gramigna are short curly hollow tubes of pasta, which are simply topped with three ingredients: sausage meat, tomatoes, and onion.

Bollito Miso: Made of vegetables and various meats, like chicken, beef, and sausage, simmered together and usually served with an anchovy-garlic sauce

Friggione: A sauce made of white onions, olive oil and tomatoes, eaten with bread or pork meat or polenta.

Raviole: Oven cooked short crust pastry cakes.

Pinza: A short crust pastry recipe similar to Raviole, but made with a stuffing of Mostarda Bolognese,(a sort of a marmalade of apples, peers, plums, almonds and raisins and a little bit of mustard). Pinza is oval shaped, bigger than Raviole, and is oven cooked before being eaten plain or dipped in a cup of milk for breakfast.

For further information, click on Bologna Welcome

The post To Live and Dine in Bologna: Three-Days in the Gastronomic Capital of Italy appeared first on Traveling Archive.

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The Loro Parque Foundation warns that the enormous pressure of the growing population is driving animals out of their habitats. For example, it’s estimated that in Africa, before the Europeans arrived, there could have been over 29 million elephants. However, as early as 1935, the population had dropped to 10 million and now stands at less than 440,000, according to a 2012 study conducted by the International Union for Conservation of Nature.

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Like many North Americans I grew-up eating lasagna. I recall how my grandmother, who hailed from Genoa, would explain that lasagna was the name of a pasta, not a dish. Her style of preparing lasagna was to boil the pasta, then layer it with a Tucco sauce (Genoese dialect) and Parmigiano–Reggiano cheese, with no baking in the oven.

Adelina, my nonna. Photo taken in Seattle, Washington. My love of cooking stems from her.
Nonna’s legacy is kept alive as we recreate the many dishes in which she taught us.

A classic Lasagne alla Bolognese is different from the version most commonly prepared in the United States. Instead of thick layers of ricotta and mozzarella cheese, Lasagne alla Bolognese  features delicate layers of fresh pasta (spinach is traditional, but plain fresh egg pasta works fine), coated in a luxurious mix of hearty Ragù alla Bolognese and a creamy besciamella (béchamel). It’s one of the world’s great baked pasta dishes.

Last year I finally made it to Bologna, long considered the gastronomic capital of Italy. For my last meal, it had to be the quintessential Lasagne alla Bolognese. With the rich Ragù alla Bolognese, it was more rustic than I had imagined, but every bite was still a gift from heaven.

Traditional Lasagne alla Bolognese
Yield: 6 servings

For the Lasagne:

• 4 cups unbleached all-purpose flour
• 6 large eggs
• ½ teaspoon salt
• ½ teaspoon extra virgin olive oil

For spinach pasta, use about ¼ pound of fresh spinach per egg/portion. Cook the spinach in boiling water until it is wilted (only a minute or two). Squeeze the spinach dry, then chop as finely as possible. Add it to the flour well with the eggs.

For the Salsa alla Bolognese:

• ½ cup extra virgin olive oil
• ½ cup butter, cubed
• 1 cup onions, chopped small
• ½ cup celery, chopped small
• ¼ cup carrots, chopped small
• ¼ pound pancetta, ground (you can ask your butcher to do this)
• 1 pound veal
• ½ pound ground beef
• 1 pound ground pork
• 1 cup white wine
• ½ cup tomato paste

For the Besciamella:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 3 tablespoons grated Parmigiano Reggiano cheese
• Salt

To prepare the Salsa alla Bolognese:

In a large Dutch oven or saucepan, heat the olive oil and butter. Add the onions, celery and carrots and cook until they become very soft and begin to caramelize. In a large bowl, mix together the pancetta, veal, beef and pork. Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat. Add the tomato paste and stir well. Bring to a simmer. Reduce the heat to low and cook for 2 hours.

To prepare the Besciamella:

In a medium saucepan, heat the butter until it has melted. Add the flour and stir until the consistency is smooth. Over medium heat, continue to cook until the mixture turns a light golden brown, about 6-7 minutes.

Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously, until it is very smooth and is brought to a boil. Cook the sauce for 30 seconds and then remove it from the heat. Season the besciamella with salt and nutmeg, to taste and set aside until ready to use.

To create the Lasagne:

On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the eggs, salt, and olive oil together with a fork until blended, and then pour them in the well. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. If needed, drizzle a small amount of warm water, and continue mixing. Once the dough has formed, clean your hands and the work surface.

Flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first the knuckles of one hand, than with the other; do this about ten times with the knuckles of each hand. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking, until the dough is smooth and silky, for about 10 to 20 minutes. Roll the dough into a smooth ball.

Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator, before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.

Shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Italian tradition dictates that the sheet of dough be transparent enough to read text beneath.

Fresh egg pasta cooks in a flash (think: 10 to 15 seconds). As soon as it rises to the surface of the heavily-salted cooking water, it is likely ready. A taste test will show if it is al dente enough.

To assemble the dish: 

Preheat the oven to 375°F.

Assemble the Lasagne in a 10-by-20-inch lasagna pan: spread a layer of Bolognese over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of Bolognese, a sprinkling of Parmigiano and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella, Bolognese and Parmigiano.

Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Allow the Lasagna to stand for 10 minutes before serving. Have leftovers? No problem: the flavors will “get better acquainted.”

The post Classic Lasagne alla Bolognese appeared first on Traveling Archive.

This installment of Three Things About Bologna is courtesy of  Alice Brignani, Bologna Welcome

1. Question: What are some of the “things” or activities that the people of Bologna do for fun?

Answer:

Bologna is a medium-size, very authentic Italian city and its inhabitants are famous for enjoying life and having fine-tuned the art of living well. People of Bologna go out a lot to eat in restaurants, especially to enjoy the local gastronomic tradition, and to drink good wine in one of the many old Osterias of the historical center. Go there and you’ll probably find big group of friends eating and drinking around a table!

On Sundays, many Bolognese take advantage of the presence of the longest portico in the world (almost 4 km), with more than 600 vaults, starting from the center and connecting the city to the Basilica of San Luca on the top of a hill. A good uphill walk (that can be done both with sun and with rain, because of the protection provided by the portico itself) to burn the calories after so many food feasts!

2. Question: What’s one thing the public probably does NOT know about Bologna ?

Answer:

Very few, even among Italians, know that Bologna is a city of waters, built over a dense network of canals. Since the Middle Ages, the water has been the source of economic progress and prosperity, as the city was the main centre of textile production in Italy during the 13th century. So the water was representing the main source of energy for manufacturing and commercial activities, especially mills for the production of silk. Nowadays, canals are buried underground but still you can feel the presence of water and see canals in specific spots, like the small window in Via Piella or under the city door in front of the train station. It is not a coincidence that the statue on the Fountain in the main square – and symbol of Bologna – is the Neptune, the God of Water.

Also, Bologna has such a rich musical tradition that it was named Unesco creative city of music, both for its past excellence and music tradition and for the great variety of today’s proposals. Two great museums are dedicated to music and there is an itinerary tourists and visitors can follow to discover more about the connection between music and Bologna.

3. Question: Share some aspect of what Bologna has contributed to the world.

Answer:

Bologna is home to the oldest University in the western world, whose origins are dated back to the year 1088. During the 14th Century many scholars of Medicine, Philosophy, Arithmetic, Astronomy, Logic, Rhetoric, and Grammar studied here and some famous students were Dante Alighieri, Francesco Petrarca, Luigi Galvani, Guglielmo Marconi. Their discoveries are famous worldwide, like the animal electricity studied by Galvani or wireless communication developed by Marconi, which is the base to WiFi technology.

And, of course, the food: Bologna and its area created one of the most interesting gastronomies in the world. This is the city where tortellini, lasagna and tortelloni were invented, together with the world famous meat sauce “ragù” and mortadella, the local cold cut. The gastronomic tradition of the city is also due to the great mix of cultures that has been characterizing Bologna since the middle age, with students coming from all over the world, bringing here their own tastes are ways of cooking.

The post Three Things About Bologna, Italy appeared first on Traveling Archive.