Some pigs gave a little, some pigs gave all, some pigs ended up on Salumeria Simoni's salumi wall.
Speck-tacular salumi at Salumeria Simoni
Culatello from Salumeria Simoni. Mmmm, hello piggy.
Tamburini Wine Bar: super dry Lambrusco Grasparossa di Castelvetro from Corte Manzini. Bone dry and best with salumi, not without as I had.
Trattoria Rosso: great prices, true trattoria atmosphere w/nonna at cash register, food is o.k., not a-mazing. I've had better in Bologna and elsewhere in Emilia-Romagna.
Crescentine, Prosciutto di Parma, nub of squacquerone
Squacquerone cheese, similar to stracchino (derived from "stracca", meaning lazy or runny), to spread on crescentine.
Crescentine: hot and waiting for me. At least someone/something is, LOL.
Bad lighting and a hungry and impatient photog but a nice antipasto. Crescentine, Bologna's answer to gnocco fritto (hi!) and some pedestrian, easily found at the supermercato salumi. Meh.
From Gelatauro, the gela- being gelato, of course, and tauro b/c two cones can be bull horns. Geddit? Owner gets ingredients from his farm in rural Calabria. I got my usual cannela zucchero (cinnamon sugar), then added fig with amaretto crumbles, and peach. Me being me, I asked the nice gelato girl to not mop the floor with ammonia near my feet, b/c the smell was interfering with my gelato pleasure. She looked perplexed but shuffled off to another chore, while her colleague giggled at her confusion.
p.s., could I use "with" more in this post? geez