In Ravenna, where I am now, I have a meal typical of the Emilia-Romagna region. Above is Veal Milanese, crusty and tender.
A specialty of the region is taleggio, a cheese that tastes like a very mild blue cheese but is creamier. It’s wonderful eaten in nibbles.
And here’s a plate of tagliatelle Bolognese. The noodles are fresh not dried, and the meat is beefy and complex. Note how the pasta isn’t swimming in sauce.
Don’t laugh, but I don’t feel like dessert tonight. Yes, I assure you I’m quite fine. So I savor my digestif, a shot glass of ice cold limoncello. This one’s strong and mighty.