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I live in Bologna and am currently doing a masters in History and culture of food (storia e cultura dell'alimentazione) at the University of Bologna. It is a european master and classes are given by profesors from the 3 universities and we go abroad for a period of 3 months to: Univ. Bologna, Univ. de Barcelona (Spain), and Univ. Tours (France)
Corn Bread (the real pan fried stuff that I've never actually been able to make), Tortellini in brodo (tortellini in broth), really fresh garden tomatoes, Melanzane alla parmigiana, buffalo mozzerella, pane di Matera (bread from the city of Matera in southern Italy) berenjenas con miel