We Learn to Make Pasta in Bologna

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“My great-grandfather bought this farm just before the Second World War,” Federica explains. “He was an industrialist, importing vegetables from Egypt, and he could see that the family would need a place outside the city.” Her farm, Podere San Giuliano, is no longer a farm. It’s a restaurant and agriturismo, a hybrid farm and tourism business, where folk can come and stay for a few days, or a week, and learn about the soil of Emilia-Romagna, or, of course, learn to cook. . . .

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