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van Rachel's Ruminations

Osteria dè Poeti: Classic Bolognese Food

a scooped-out wheel of parmesan cheese, used for making risotto with parmesan at Hosteria de Poeti in Bologna, Italy

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Osteria dè Poeti: Classic Bolognese Food - Rachel's Ruminations

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van Rachel's Ruminations

Walking the Portico di San Luca in Bologna

Walking the Portico di San Luca in Bologna - Rachel's Ruminations

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Walking the Portico di San Luca in Bologna - Rachel's Ruminations

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van Rachel's Ruminations

Osteria dè Poeti: Classic Bolognese Food

The vaulted brick ceilings of the underground rooms of Osteria dè Poeti give it a warm and cozy atmosphere.

Osteria dè Poeti: Classic Bolognese Food - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

wheels of Parmigiano Reggiano on the aging shelves, seen on the Italian Days Food Tour

Italian Days Food Tour - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

Workers wrap the lump of curds in a net. Italian Days Food Tour.

Italian Days Food Tour - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

Barrels used to age the balsamic vinegar. The cloths over the openings are there to keep flies out, I assume, and the stoppers hold the cloths in place. Italian Days Food Tour

Italian Days Food Tour - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

old barrels for aging balsamic vinegar, seen on the Italian Days Food Tour

Italian Days Food Tour - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

a rack of aging meat, on the Italian Days Food tour

Italian Days Food Tour - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

the "tastes" after the prosciutto factory tour, seen on the Italian Days Food Tour

Italian Days Food Tour - Rachel's Ruminations

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van Rachel's Ruminations

Italian Days Food Tour

Passatelli was my favorite dish of the meal with Italian Days Food Tour.

Italian Days Food Tour - Rachel's Ruminations

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