this is not a guide to Bologna and Venice

Strawberry Rhubarb Syrup + Summer Shrub Cocktails + Galette

free subscribers will receive a preview of today’s newsletter while paid subscribers have access to the full trip recap along with a few recipes inspired by the travels, including strawberry rhubarb syrup, how I use it in an amaro cocktail I’ll be drinking all summer long, and using the pulp to make a strawberry rhubarb galette. You can upgrade your subscription using the button below. happy reading (and future traveling!)

I say this is not a guide because I did not even scratch the surface of what these cities have to offer, nor do I claim to know the best restaurants or activities or spots to check out. I’m just recapping what I did, what I liked, what I wish I did, and what I would recommend.

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at the end of this trip I was one big tortellini floating in a spritz

on my recent travels to Italy

A few weeks ago I got back from my very first ~brand~ trip (!!!!!) It was hosted by the Amaro Montenegro group and included visits to Bologna and Venice to check out the homes of Amaro Montenegro and Select Aperitivo. It was a dream trip, especially considering my +1 ended up being one of my college best friends. We frolicked our way through Italy, eating way too much tortellini and drinking far too many spritzes, while enjoying the most perfect late spring weather. I did less location scouting research heading into this trip than usual, as the itinerary was preplanned and I was ready to soak it all in.

Bologna

she’s nestled in the heart of Italy’s Food Valley in Emilia-Romagna and, rightfully so, is home to the highest number of protected designation of origin (DOP) products in Italy. 42 to be exact– including powerhouses like Balsamic Vinegar di Modena and Parmigiano Reggiano. This certification ensures that products are produced, processed, and packaged according to traditional methods and within a specific geographical area. Kinda like how Champagne can only be produced in… well.. Champagne, France. It’s also why cheese labeled ‘Parmesan’ at the grocery store is cheaper and NOT the same as Parmigiano Reggiano.

cheese, amaro Montenegro, and balsamic vinegar di modena... the Bologna Holy Trinity <3

Bologna highlights and personal recommendations

Parmigiano Reggiano Tour and Tasting. We visited Caseificio Poggioli for our tour and tasting though there are hundreds of dairies that are certified Parmigiano Reggiano producers in the area. Check out this map to find one close to where you’re staying and organize a tour. If you’re like me… learning the how behind a product is just about the most fascinating thing out there.

Balsamic Vinegar di Modena Farm Tour and Tasting. We visited Acetaia Sereni, one of the leading producers of traditional balsamic vinegar in the region with perhaps the most beautiful tasting room overlooking their vineyards. I brought home this traditional balsamic vinegar along with a bottle of their unnamed, experimental vinegar which had been aged in terracotta vessels (as opposed to tradition wooden barrels) with the skin of the grapes still included. I’ve been drizzling it on everything… but especially strawberries + yogurt. And my galette (more on that later). What a treat.

Tortellini Pasta Making Class. Another highlight of our time in Bologna was the pasta making demonstration at a beautiful restaurant and hotel in Dozza with local pasta makers who speak an Italian dialect requiring a translator for even our Italian guide.