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View from the funicular cafe.
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Bergamasco cakes.
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Cakes and more cakes.
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Rossella welcomes us with prosciutto and gorgonzola cheese!
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The menu at Trattoria dai Sibani.
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An Italian dinner comprises two courses preceded by Antipasto ("before-dinner" aka appetizer) followed by Dolce (dessert).
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The first course (after the "before-dinner" antipasto), is "Primo", a pasta, soup or polenta dish.
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Secondo, the second, main entree course. I discovered that Italians must have (at least) two stomachs, because by the time the entree arrived, I was already full, but my Italian hosts maintained their full gusto!
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Fried bread with prosciutto. Tuck it in the warm bread, it's delicious!
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Tagliarini con tartufi. This may not look special, but the freshly homemade pasta in a creamy cheese sause with shavings of truffle and seasonings was one of the best dishes I tasted in Italy!
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Mario contemplates his primo course: tortelli di faraona.
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Pappardelle con porcini. Per Poldi, this too was exquisite and marked one of the best meals she enjoyed of our trip.
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Porcini, boletus edulis, the remnants of fresh raw porcini mushrooms with Parmesan shavings and seasoning.
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Baloney in Balogna.
The large cylinders behind the butcher's head are "mortadella", the finely ground packed pork meat that was the origin of "baloney".
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Another shop in Bologna showing their meat.
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Gelateria, shops offering famous Italian ice cream were prominent everywhere.
