Known as Italy’s pasta and food capital, David learns first-hand how serious Bolognese people are about fats: from the heavy, rich butter-based pasta sauces to the delicious mortadella and salumi, to the pork-stuffed tortellini. He learns traditional pasta-making methods passed down through generations, and takes a tour of this vibrant and youthful city that hosts many students and artists, who attend the world’s oldest university.