I’m in Bologna for three hours en route back to Milan from Ravenna. Bologna is called the belly of Italy, their cuisine is characterized by butter and cream, the most aromatic ham, and bottles of aged balsamic vinegar, seen above.
At one of the many drool-inducing delis on Via Clavure, I chance upon one with an astounding wine cellar. The owner of the deli is quite charming and proudly shows me his cave.
Right before I hop back on the train, I stop for a plate of tagliatelle Bolognese, the region’s pasta specialty and this, a bottle of their Sangiovese. It’s quite fizzy and possesses a deep complexity reminiscent of raspberries. My brain buzzes pleasantly on the train ride back to Milan.