Pranzo

Our third stop was at a charming inn and restaurant, where we were served a traditional lunch of foods from the Emilia-Romagna region.

We tried tortellini in cream sauce, tagliatelle al ragu (the classic Bolognese sauce), then tigelle and gnoccofritto--two breads from the area. Into the breads we could put an array of salumi or squacquerone cheese with pickled onions and arugula or a pate' of hams and lard. Wine was another Lambrusco and a sangiovese from E-R. Dessert was coffee or lemon gelato and espresso. We all toddled out of there asking if they had any vacant rooms to catch a nap.