Bologna food has a way of pulling people in quietly and then never quite letting go. It isn't flashy, it doesn't shout, and it doesn't rely on trends. Instead, Bologna food reveals itself through repetition: the rhythm of fresh pasta made by hand every morning, the clink of glasses in a neighborhood osteria, the steady hum of markets that have fed the city for centuries. That is exactly what emerged in my recent podcast conversation with Andrea Chierici, the founder of Taste Bologna.