Thursday 5th May

Today stated off somewhat slowly - still not able to come to grips with getting the car out of its impossible spot in the garage, but the day will come.
So alternatively, armed with our 1 hour ticket each on the Bologna bus system, we headed off in search of the only outlet in Bologna for the special stockings that Ann wears . Although other outlets exist in the areas we have been in, they were not as convenient as this one. We found it easily (it's such a heart bumping thing when you find a place in a new, foreign, "non parlo Italiano" region, when you can't do it at home), and came away with 5 pairs of these stockings for the same amount as 1 pair in Aus. We have organised a potential "on line" arrangement with the retailer - place your orders here.
It was then back to town in the bus and by this time our 1 hour tickets had expired and we were ready with our worst "non parlo Italiano" if the inspector got on the bus.
We went back to the world renowned Tamburini in search of a table for lunch and found it and had a great self serve lunch with locals and tourists from all over.

Ann in the self serve line

And those behind her

We moved on after lunch and purchasing "ragu", the sauce used in real Spaghetti Bolognese for our dinner, to the so called museum scene and, although museum sounds a bit dry and "oh hum" this was moist and wow!!

The Palazzo Dell'Archginnasio was the seat of Bologna University from 1563 till 1803 when Napoleon moved the university to Palazzo Poggi ( still in Bologna) and the building became the city library. The building was bombed by the allies (that's us, the goodies) on 29th Jan., 1944 and many of the frescoes were destroyed but plenty remain for us to admire. The Anatomy Theatre, where anatomy was taught through the dissection of corpses ( for the medical readers) was built in 1637 - an amazing, unbelievable room all of wood including the statues and the two "skinless statues",  and please see the photo below - I won't see anything like it again.

One of many honour boards of the "University"

The ceiling of one of the Porticos of the University

 A photo of a Photo of Anatomy Theatre - difficult to take a full view from inside

From the Uni. it was off to the Basilica San Petronio, supposedly the 5th largest church in Italy - the first 4 most be big.

Building began in 1390 and continued through to the 17th Century but has never been finished. The facade is a cover of canvas with a painting on it of what it may look like if finished. It is a massive building but no photography is allowed inside and cranky people walk the insides ensuring no one ventures from the rules. BUT, someone has taken a photo and I reproduce it here from Wikipedia. It is big and the people are real.

Inside Basilica San Petronio 

BTW, the Spaghetti Bolognese with the real ragu was wonderful and nothing like what we have at home which is somewhat "overtomatoed".

Wednesday 4th May

Just like it was medieval towns, castles and scenery in Umbria and Le Marche, it is FOOD here in Bologna.
Food existed in those other two regions of course, with their own specialities, but here in Bologna it goes to another level. Not that Bologna does not have its castles and old architectuure, but  for Ann it is the food - the different types, the history, the cooking of it and for Bob, the eating.
Today we explored the area of Bologna known as the "Quadrilatero".This is a relatively small area in a grid of streets around via Clavature (Street of Locksmith) and the former Roman Bologna. This bustling district is one of the city's most enticing -where colourful market stalls, full of all the vegetables and fruit from everywhere, fresh fish shops, butcher shops, condiments and oil shops and delicatessans open onto cobblestone medieval streets lined with trendy cafes, swish bars and neighbourhood eateries of all descriptions. It is the area where we had lunch on Monday with the motor scooters.  Ann reckons the Quadrilatero is just like a Vic Market but with more character, history and tradition.
This is where you will find the "Tamburini" delicatessan which has enjoyed a world wide reputation since 1932 and which has a self serve lunch set up not to be missed. But we didn't stay as it looked like a bus load of German tourists had taken the joint over for lunch.
We ventured into another delicatessan called  La Baita to have a look around and take in the aromas and found a small dining area up a flight of stairs and a table was available for us. Very different - here we were sitting amongst prosciutto, parmigiano reggiano, and wines and oils from all over Italy. The menu was limited to dishes of meats, salami and cheeses from various regions, so that if you ordered "Toscana" or "Emilio" off the menu you got meats etc from Toscana or Emilio only on your dish. It was wonderful as we could compare different meats and cheeses by sharing.

Tamburini's

Market Stall Scene

Fresh Fish

Outside our Lunch Deli

Ann Testing Toscana Cheese inside our Lunch Deli

Looking down from our table into the deli.

Tuesday 3rd May

What a day it was.
Early start - being picked up out the front of our apartment at 7.20am for the Italian Food Experience which included the Parmigiano Reggiano Factory, Aceto Balsamico Tradizionale di Modena and Prosciuto Ham Factory to see how it's all done, how to recognise the real stuff and how to enjoy it.
Our guide's ( Allessandro ) timing was spot on as we walked out the door at 7.15 he was there waiting for us.There were 4 others on the trip with us, both couples from the States as well as Paulo our driver. Ann got the front seat which gave her the best seat to see all the near misses in the tiny back streets. We arrived at the Parmigiano Factory in time to see the start of the process and follow it through to the end. We then went to "Cheese Street" where the cheese matures for 12 months before it is tested and stamped and guaranteed. It can then be sold but more often it is left to mature 37 months, other wheels stay for indefinite periods of time and get more exspensive the longer they mature. Some can be 25 years old. We also saw fresh riccotta being made out of the left over whey and the cream from the days milk.  

Cutting the Curds

             

Lifting cheese from the vat

         Unapproved maturing cheese   

                

Approved Parmigiano  Reggiano          

Bob and Ann in 7 million euros of Parmagiano Reggiano

Fresh Riccotta

We were then able to taste 14 month old and 37 month old parmagiano reggiano with a lambrusca which is what the Italians drink with this cheese.

From here we went to the Proscuito factory which looked like an ordinary Italian house, but how deceiving this was. Modena DOP Ham is obtained form the thighs of domestic pigs reared and fed according to rigid production requirements: all the phases of rearing, slaughtering and curing are controlled and certified.This family owned factory does 500 pig thighs a week, the pigs being 9 months old when slaughtered..  

Selected hams first salting at -4 degrees

Alessandro with a leg after 2nd salting

Molding lard and rice flour to seal leg

An approved Modena Prosciutto

After the tasting of the ham it was off to the hills surrounding Modena for the Acetaia Modena at Villa San Donnino, another family run operation which has been going for three generations. The story is fascinating but far too long to tell here. The traditional balsamic vinegar of Modena is produced from cooked grape must ripened by slow acidification due to natural fermentation and progressive concentration by means of a considerably long ageing process in a series of various types of wooden casks with no aromatic subtances added . It is aged for a minimun of 12 years and can be over a hundred years old. We tasted many differnt varieties and some with ice cream.

Barrels of aceto balsamico tradizionale di Modena fermenting



All of the operations we saw were very labour intensive because the processes follows traditional methods established many hundreds of years ago and which cannot be done by machines.

Allessandro, who created Italian Food Experiences two years ago is a  food nutter who has a passion for all Italian food. He had a great sense of humour and his knowledge of all the processes and products was amazing, as well his english was excellent. 

After all this knowledge gathering we needed to eat and so it was to a little ristorante in the hills for an amazing lunch. We had the local fried bread with lard, rosemary and garlic, followed by more breads with various toppings, then three  different pastas, then meats and cheeses, all accompanied by prosecca, and lambrusca. This was then followed by another type of fried, puffed up bread called fried gnocci which we had with the fresh ricotta from this morning and various jams and nutella. Very nice!! All this was followed by coffee and liquors, limoncella and noccine. Italians seem to drink a lot of grappa and liquors during the day. We had a really great day and were so full when we got home we had to have a rest.

Bob and Allessandro toasting each other with Limoncella

Monday 2nd May

Having got a bit of a feel for Bologna yesterday it was time today to do some in depth study of this culinary capital of Italy which started life in the 6th Century BC.
However we first went in search of a particular outlet clothes shop for Ann. Her intensive research back home revealed that this outlet was to found be in Bologna and, you wouldn't want to know, but it was virtually around the corner from where we are staying. We found it and they were able to relieve Ann of  some of the available credit we had on the Visa card.
Bologna is best explored on foot although today we are initially taking the hop on / hop off opened top red bus which, for an hour, takes you around the city allowing you to hop on and off at 14 different places of interest or significance. Your ticket allows you to do this all day and this reduces the walking to within those places and the bus does the gap filling with commentary.
We went the total loop in the morning to get the feel and marked down the Santo Stefano complex to visit after lunch.
We had lunch in the middle of a restricted traffic street just off the Piazza Maggiore. Cars were barred from this street but motor cycles and scooters along with push bikes weren't. It is rather strange sitting eating your tortoloni and have a scooter wizz by your back.

Lunch in the street - can you spot Ann?

The Santo Stefano complex goes back some 2,000 years and is a group of seven churches built in a cluster and  intertwined through connecting passageways and courtyards. This quite an amazing complex and we spent probably an hour there and then walked the Piazza in front of it.

We caught the last red bus back. Here are some photos of the complex

Sunday 1st May

Although it rained quite heavily overnight and we thought our first day in Bologna could be a bit damp we woke to a fine, calm, spring Bologna day and after a bit of a lie in ( it was Sunday ) we set forth on foot to the historic section of Bologna.
It's not that far, some couple of hundred meters through the porticos which feature here. Soon we were in the Piazza Maggiore where we found a jewelery market and a political rally ( it was May Day today ) and a heap of people. A lot of tourists in the heap - something we haven't experienced for a while. Strange to be jostling for the best photo position.
There is a lot to talk about Bologna. It appears to be a big place but you can walk from one end to the other, I would guess, in an hour. The buildings are big, the Piazzas are big, it is a University place from way back (in fact the first University in the western world, if not the world was established here in 1088) and a lot of student types in town, and restaurants, osterias, cafes and bars and what are called birrerias ( beer places) abound in the area around the centre of town.
Here are some photographs of what we saw.

May Day crown in Piazza Maggiore, Bologna

One of a few modern sculptures just off Piazza Maggiore

Gate over Porta to side entrance of Palazzo d' Accursio in Piazza Maggiore

Typical Portico'd sreet in Bologna

The "Symbol" of Bologna - Le Due Torri. Two of the remaining 200 or so towers of Bologna. The taller one is being restored hence the protective wrapping

The smaller tower doing a Pisa

Ann in a not so comfy stone carved chair

The stone chair. No, it rained before Ann sat in it.

Typical Bologna street scene.

Saturday 30th April

After our two weeks in Cagli it was time to move onto our next adventure of Emilia Romagna and our new lodgings in Bologna. This time we will be in an apartment in the heart of the city, quite a change from our rural locations of the last month.
Bologna is about 220 kms from Cagli along the old traditional route prior to the building of the Autostrada of 130 kms/hour ( plus ) speed limit. The road heads East to the coast and then turns North West to Bologna virtually alongside the autostrada but through the villages and towns. We were booked in for 4 pm so no rush.
We pulled into Faenza, a town about 60 kms from Bologna, with a medieval heritage and a reputation for fine and different majolica ceramic ware. We searched several shops out and found a piece which will grace a wall in Bundanoon. We had a simple lunch in a kebab house mainly to avoid the lunch time downpour. It wasn't the most memorable meal in this land of food but it satisfied the inner dog.
We headed off for Bologna taking directions from our man in the GPS, but the Bolognese road gangs tricked him and had the main road through the city blocked off and didn't tell him. We ended up in car parks, one way streets going the wrong way, and narrow lanes which the Romans wouldn't drive a single chariot down. But we did arrive at our destination about 30 mins later than planned.
Got the gear into the apartment, and Daniella, our apartment minder, said "come we go to park the car".
She drove and after going around the rather larger block to comply with one way signs she whipped into this car park, up to the first floor, and somehow got the Citroen into this tiny space. It can stay there for a couple of days until I get my breath back and ponder how to get it out. The 200 meter walk back to the apartment was without incident.
We did a bit of a reconnoiter of the area, found the mini marts and cheese and salami shops and settled in.

A Street Scene in Faezna