Food Notes from Bologna
Monica CampagnoliCiao! I'm Monica Campagnoli. I am the author of the Tortellini&CO blog, and the FN from Bologna is my newsletter. I share memories, home recipes, and historical gastronomic tales. I write Via Emilia about things to do, visit, and eat in Emilia-Romagna
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 47 | Subscribers | Read | foodnotesfrombologna.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
About gratitude, macaroni, potatoes, carrots and cauliflowers
Thanksgiving is just around the corner. Therefore, I felt the urgency to write this newsletter devoted to gratitude, macaroni, potatoes, carrots, and cauliflower.
Autumn flours. And the quirky product
Recently, I wrote a note on Substack in which I anticipated one of the ingredients you find in this newsletter, chestnut flour. A Substack user responded that it is difficult to find this kind of flour in the United States. And when it happ...
Via Emilia. Bologna: The Learned, The Fat, and The Red
What is the origin and meaning of the nicknames that define Bologna?
Ricciola from Imola
The savory brioche typical of Imola, the ricciola, is a leavened dough between bread and brioche. In its dough, there is also the flavor of the microhistory of a product that, with a handful of other recipes and ingredients, defines the ide...
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Authors
The writers behind this newsletter.
Welcome to my gastronomic history newsletter / Stories and recipes by Emilia-Romagna food writer Monica Campagnoli
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