I'm sure you've already heard about Culatello. It's the Italian most renowned cured meat only produced only in a limited area near Parma. But why all this hype? What's the difference with Prosciutto? This guide unlocks the secrets behind this gastronomic marvel, taking your taste buds on an unforgettable journey.

What is Culatello?

A cozy place with chickens on the walls opened in Bologna, just under the 2 towers, to transform boring lunch breaks into a dream: Sfoglia Rina.It was created by Rina in 1963 as a fresh pasta shop, but only 40 years later his grandson Lorenzo decided to rethink the traditional fresh pasta laboratory as a bakery with a restaurant.

Take away or eat inside?

What's the first food you think about when you think of Bologna? Tortellini sure, maybe tagliatelle al ragù, mortadella of course. Enter old bakeries and open grandma's cookbooks to learn all about desserts in Bologna.

One dessert, many stories behind it. The origins of zuppa inglese are blurry, but one thing is almost certain. Its name comes from its resemblance to the trifle, a British dessert made of layers of cake, cream and wine. The layers of Zuppa Inglese are 3: custard, chocolate cream and a sponge soaked in alchermes, a pink liquor that gives the dessert its brilliant red color.

Giorgio Morandi is the painter of Bologna. But he didn't paint the butchers of Quadrilatero market, the colors of the porticoes, or the characters of the shops. He prefers daily objects like bottles, funnels, and cactus you could find in all the houses. From his house in Via Fondazza, the Morandi Museum in Bologna, and his beloved Grizzana, his traces are still here.

Giorgio Morandi: a life with the easel

Italy's coffee culture is famous worldwide with centuries-old cafes serving the beloved beverage.These cafes not only serve as a place to grab a quick caffeine fix, but also as meeting places for intellectuals, artists, and locals alike. Discover Italy's oldest cafes, from their rich history and unique charm to the secrets of their success.

Coffee in Italy: a guide to order it