Italy
Ariccia
Ariccia is a town in the Alban hills south east Rome. It is famous for porchetta, which is pork roast, flattened out then rolled. Frequently it's stuffed with pork loin and rubbed with various spices including fennel and rosemary
 PorcettaOsteria dar Compare |  Fettucini PorciniOsteria Dar Compare |  Bruschetta di SalumiOsteria Dar Compare |
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Siena
Siena is a city in the central part of Tuscany. It's a walled city, that's broken into wards and has a central square. It was great wandering around the city and checking out the sites. The architecture in the city is amazing, as is the food they offer. Unfortunately I don't have every restaurant we went to, it was an amazing two days of checking out the food, culture, and late night music.
 Spinach with parmesean and garlic |  Spagetti alla Carbonara |  Risotto aga Asparagi e bresaolaAsparagus and Bresaola Risotto |
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 Ribialla TuscanyTuscan White Bean Soup |  Artichokes and Rabbit in Mornay. |  Arugula, Pecorino, and Flank SteakOsteria Nonna Gina |
 Gnocchi with Arugula Cream SauceOsteria Nonna Gina |
Greve in Chianti
Greve in Chianti is a small town and commune of Florence that the we drove to after our stay in Siena. There was a restaurant there, Restorante Becattini, that had good reviews on Tripadvisor. Sadly, it is permanently closed now, but it was an amazing meal with a gorgeous overlook into Tuscany
 Tagliatelle al Ragu di CinghialeTagliatelle Pasta with Wild Boar Sauce |  Zuppa StagiovaleSeasonal Soup, Tuscan White Bean |  Antipasta TuscanoProscuito Crudo di Norcia, Salame Tuscano |
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 Antipasta TuscanoFried polenta with mushrooms, and crostini with an olive spread |  Ravioli burro e SalviaSpinach Ricotta Ravioli with Butter and Sage |  Tagliata alla funghi porciniBone in Ribeye with porcini mushrooms |
After our lunch in Greve in Chianti we proceeded to Florence. Florence is a beautiful city in central Italy. The cuisine focuses more on meats than on seafood like other regions of Italy. They are known for bistecca alla fiorentina which is a big t-bone, grilled and sliced. The food was amazing, as were the museums, cathedrals, and churches.
After Florence we drove to Bologna by way of Fontebuona. It was a small town where we had a simple and amazing coursed lunch at Trattoria Fontebuona. Bologna is a large city in the northern part of Italy that is known for many things, including their food. One of the most well renowned items from here is their ragu, or Sauce Bolognese.
Florence
 Panini Shop Counter |  Panini Shop Counter |  Roasted Pig's Head |
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 PaniniJamon, Arugula, Spicy Olive Spread on Foccacia |  Carpaccio, Zuchini, and PecorinoTrattorio Il Porcospino |  Proscuito Buffalo Mozzerella, and ArugulaTrattorio Il Porcospino |
 House Specialty Florentine SteakTrattorio Lo Stracotto |  Pork Roll, Arugula, and Sundried TomatoesTrattoria Lo Stracotta |
Fontebuona and Bologna
 spaghetti con ollio, aglio e fiocchi di peperoncinoTrattoria de Fontebuona. Spagetti with olive oil, garlic, and chili flakes |  spaghetti con ollio, aglio e fiocchi di peperoncinouona Trattoria de Fontebuona SpaI wouldn't normally post this image after the first. But as simple as it was, it was amazing |  Bruschetta PomadoraOsteria La Matta. Tomato Bruschetta |
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 Trio di Carpaccio. salmon marinato in casa, tonna rossa, e pesce spadaOsteria La Matta. House cured salmon, tuna carpaccio, and swordfish carpaccio |  7 Bologna Osteria La Matta Tagliatelle BOsteria La Matta. Taglatelle with bolognese sauce (ragu) |  Cavatelli con Scampi Vognole Veraci e Tanto Amore.Osteria La Matta. Cavatelli with shrimp, clams, and lots of love |