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

Balsamic vinegar is a culinary treasure with a rich history and incredible versatility. Whether you’re an experienced chef or a home cook, learning how to use balsamic vinegar will elevate your dishes to new heights. This article will guide you through its uses, from everyday recipes to gourmet applications, while answering common questions about this flavorful condiment.

What is Balsamic vinegar and why is it special? Balsamic vinegar originates from Modena, Italy, where it has been crafted for centuries. Traditional balsamic vinegar, or Aceto Balsamico Tradizionale, is aged for at least 12 years in wooden barrels, which gives it a deep, complex flavor profile. On the other hand, Balsamic Vinegar of Modena (a protected designation) combines aged grape must with

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

Doctors give many rules, which I’m not always happy to follow. But when it comes to breakfast, I totally agree with them: in the morning it’s better to eat well.Here in Bologna we usually treat ourselves with one or two buttery and creamy croissants and a great cappuccino, naturally. Here are the places where I usually go to start the day with a twist of taste.

Aroma Caffè