Archive: November 20th, 2003

La Cucina Bolognese

I’ve been quite a busy bee lately, working over at Message with my head full of objects, arrays, functions, queries and other inhabitants of the PHP world.

It’s time for me to take a break. The flight is booked and the hotel room is reserved: Jessica and I are going to Bologna, Italy for a long weekend.

It’s a beautiful medieval town famous for its politics, which lean towards the left, and its towers, which just plain lean. It’s also home to the oldest university in Europe - a university which can be proud of its celebrity professor.

Bologna is known variously as La Rossa (the red), La Dotta (the learned) and La Grassa (the fat).

It’s that last appellation that interests me. I’m going to Bologna for the cuisine:

“A good ragú must cling to the pasta in order to be enjoyed. It must have the right mix of meats and spices and simmer for hours. The correct meats to use are veal, pork, and sausage. Just a touch of tomato is added as this is not a tomato sauce. To finish, add a drop of heavy cream and a dollop of fresh butter.”

I’m so there.

I probably won’t have the chance to blog during my break but I promise to take lots of pictures.