Bologna and Siena ...
Deep Dives
Explore related topics with these Wikipedia articles, rewritten for enjoyable reading:
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Mortadella
8 min read
The article specifically discusses mortadella as Bologna's signature product with ancient Roman origins. Wikipedia covers its protected status, production methods, and the distinction from American 'baloney' - context that enriches understanding of this culinary tradition.
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Bologna
15 min read
While the city name is familiar, its deep culinary history as home to the oldest university in the Western world, its medieval towers, and its status as Italy's gastronomic capital provides essential context for why a food writer would make this pilgrimage.
Bologna and Siena ...
It took 21 hours from door to door, the West Village to Bologna, Italy. The trip required, on arrival in Florence, a tram, a bus, and then a two-hour drive to Bologna in a van we needed for Ann Hood’s writers’ workshop at Spannocchia.
I’d been here exactly 15 years ago with Brian as we researched salumi. It is the birthplace of mortadella, which has been made since the days of ancient Rome.
(There’s actually a terrific recipe for mortadella in our book Charcuterie—it’s not difficult if you have the right kind of casing.)
After checking into our very comfortable, affordable rooms ($140/night) at Hotel Porto San Mamolo, we immediately set out in search of food. What a great city to search for food in!
We began at Mercato di Mezzo, a kind of food hall off the main square selling all manner of local specialties. And then we walked the streets around it; they’re filled with food.
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