Discover the lesser-known village in Italy, located between Florence and Bologna, which has a long history, delicious ...

From overpriced pasta to truffle oil fakery, discover the biggest restaurant rip-offs—and which splurges are truly worth your ...

Valid passport and expiration date. This one’s kind of a no-brainer. Some countries will want your passport to be valid for a ...

As a frequent traveler who recently revisited Italy, I recommend biking through Tuscany and trying food in Bologna, but I ...

This pasta dish is a riff on an offering served at Trattoria Bertozzi in Bologna, Italy. It's a golden, fresh combination of salty cured pork, fragrant saffron, summery zucchini and ...

While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes.

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

Bring to a simmer over medium-high and cook, stirring often, until the pasta is al dente, 4 to 5 minutes. Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings ...

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, ...

No Bologna restaurant worth its salt would serve pasta not made in-house or by a specialist sfoglina. Find out more below, or for further Bologna inspiration, see our guides to the city’s best ...

Head into Bologna city centre, and you won't find the word ‘Spaghetti Bolognese’ anywhere, instead, you'll need to ask for ‘Tagliatelle al Ragù'.