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... There is a quaint Bolognian custom that these Cafes/Bars have aperitivi from 7 to 8:30 pm. This means that they lay on free food to people buying drinks. The Cafe Zamboni has the best spread according to the travel bible Trip advisor. We had a G & T each and also had a full meal. Not a bad deal for 8 Euro a head.
Home and Bed. Long drive to Baleggio on Lake Como tomorrow. Gonna try to had an early start, not bloody likely!
... shop he had seen on Sunday afternoon, while Joy went to the Civic Museum. Michael found the shop again after a little searching, but sadly they specialized in violins, and were not interested in flutes. Shame, but there you are. Joy had more luck. We had not been able to find out much about the Civic Museum contents in our planning, so she was quite taken aback to find a whole room dedicated to Creti, plus numerous others in the other 13 rooms, and even one ...
... snow had gone, and the sky was a brilliant clear blue, but the day was very cold. Thank goodness for our new coats. Today we simply toured around gazing in awe at the buildings and taking photo after photo. No galleries today, but the splendour of the churches and the two (that's right, two) cathedrals were enough on their own. We broke for coffee and croissants before finishing our round of the city at the church of ...
... good dinner, but again quite pricey, especially the wine.
We decided it did not deserve a second drink, and walked onto to nice, little wine bar for a nightcap and a final taste of Bologna. Michael described it as a cross between Siena and Naples. The charm and atmosphere of Siena, combined with the size and frantic pace of Naples.
A great city though, which we are looking forward to exploring more fully ...
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Then it was on to a small operation that makes Balsamic Vinegar. It takes 12 - 25 years for the process to get the DOP label, but it was amazing. We sprung for a small bottle that we can carry with us for salads and for whenever we need to splurge.
Then it was on to a Prosciutto factory. The hind legs of pigs are salted and cured for up to 2 years and we saw the process where many ...