Treats from Firenze & Bologna

These are part of the treats we brought back from Florence and Bologna. A peach tart from Paolo Atti & Figli Panificio in Bologna was buttery, jammy, not too sweet. Very nice. Another sweets from Bologna was classic cookies called Raviole Bolognesi, filled with Mostanda Bolognese, or Bolognese Mustard. The main ingredients of the traditional local jam is usually quinces. Pears and prunes are often mixed. As the name suggests, a little of mustard is also added. I didn't find a mustard taste in the jam in our Raviole and I was relieved. The filling was fruity and lovely. We bought the cookies from a store that we bought a giant wedge of 36 month Parmigiano Reggiano, by the way.

For savory, we picked up a jar of Ragù alla bolognese by Paolo Atti & Figli Panificio. We had it for an easy pasta dinner. It tasted pretty good.

Mortadella from a deli in Bologna and Cacio Ubriaco from a cheese shop in Florence became part of our sandwich dinner. Tasty.

We also fixed small sandwiches with homemade coronation chicken and Tigelle that we bought at the deli in Bologna. The Tigelle were kinda dry and plain. Oh well.

We paired Fagottini from a fresh pasta vendor at the Mercato Centrale in Florence with homemade tomato-onion sauce. The pasta was delightful. The filling was supposed to be a sort of meat. Pork? I guess. 

The vendor's Spinach Ravioli was very nice, too. We served it with simple homemade mushroom and white wine sauce.

Go back to sweets. The assorted Cantucci of Il Cantuccio di San Lorenzo were excellent. They were soft, slightly moist, flavorful, not overly sweet. The big bag disappeared quickly. 

On the other hand Antonio Mattei's biscotti were so hard, dry and very sweet. Perhaps they meant to be eaten by dipping it in a cup of black strong coffee, presumably espresso. 

Vestri's assorted chocolate was creamy, nutty, wonderful. My favorite was strawberry cream.

 

Bravo!