Eating gluten-free in Bologna seems like an uphill battle. Km of tagliatelle, bowls of tortellini and layers of lasagne are everywhere. Fortunately, there are restaurants that care about celiacs too, where you can get so much more than a green salad or boiled rice.

The best gluten-free restaurants in Bologna Italy

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.

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