I thought I used to like bologna and after making a sandwich with the stuff find that I don't. I need suggestions on ways to use the rest of the bologna that disguises it's texture and fatty/heavyness. Any ideas are welcome. Maybe there's culinary gold hiding in the offal ....
In The Fruit Hunters by Adam Gollner, he mentions "Bologna's Garden of Lost Fruit" as a fruit-focused tourist destination (p. 35). Googling for this name only brings up a Google Books snippet of the book, and trying to translate it to Italian doesn't seem to give anything useful either. What is this place called in Italian, and where can I find it?
Italy Travel Filter: How do we get from Bologna to Codroipo by train? Added bonus: how do we then get from Codroipo to the Marco Polo airport? [more inside]
Could I really be allergic to the city of Bologna? [more inside]
Foodie trip to Italy- what restaurants shouldn’t I miss in Rome? What’s the best plan for a day of wine tasting in Florence? Where should we take pasta-making lessons in Bologna, and is there really nothing to do in Milan? [more inside]
Why does Babelfish translate "primo piano" in Italian as "Association of Bologna" in English? [more inside]
Why can't I purchase a cheap air ticket on Italian MyAir.com from the US? [more inside]
Travelling to Italy in May - looking for advice on Venice, Bologna, and Florence. [more inside]