Strolling and gawking among the glass-encased medical curiosities, from a face smothered in smallpox pustules to deformed conjoined twins, I was thinking of tortellini. Specifically, tortellini in brodo, stuffed pasta curls boiled and served in a zesty meat broth. Dinner. Yes. That’s what I was thinking.

I was at the Museo delle Cere Anatomiche — the anatomical museum — in Bologna, Italy, last week, and not even the bulging tumors and gleeful spreads of glistening guts could suppress my appetite for the city’s star cuisine. 

Tortellini in all its shapes and sizes, broths and sauces, is but one of the celebrated dishes in Bologna, which is renowned as Italy’s rightful food capital, or “La Grassa,” the well-fed or, more directly, the tubby. It’s one of the reasons I chose to go there. That and twisted, amputated limbs.

And, well, pasta bolognese. And Parmesan. And the world’s finest balsamic vinegar. And, naturally, Mortadella, which would almost pass as American baloney (Bologna, baloney — you see?) if it weren’t for the spots of white fat that marbles the Italian variety, as well as the way it’s sliced, paper-thin, like prosciutto. Oscar Mayer can only weep in shame.

It was a foodie trip, based in the region of Emilia-Romagna in northern Italy. The area’s medieval capital of Bologna is the seventh most populous city in Italy, and a mere thirty-minute train from Florence. The region boasts the city of Parma, known for Parmesan cheese and Parma ham, as well as the headquarters for such auto royalty as Ferrari and Lamborghini.

But sports cars don’t impress me — they’re like appliances, refrigerators or blenders, no matter if they’re painted a neon-pee yellow and can go 200 mph. So I skipped them for Modena, a small city (that has a Ferrari museum) best known for opera and balsamic vinegar (and, OK, Ferrari). 

The ancient, rustic region is where I booked a long lunch and balsamic “experience” that happened to take place deep in the wintry countryside on a sprawling family estate where mom, dad, son, daughter and cousin each produce their own balsamic vinegars, totally artisanal, completely blue ribbon. To reach the marketplace, a balsamic must be officially approved in strict quality control tastings by experts. These folks pass with a neat, and humble, familial pride. 

I was with a genial group of about ten fellow travelers. We feasted. Salumi (a spread of Italian deli meats), Parmesan of various ages, ricotta, risotto, quiche and more. We drizzled homemade, world-class balsamic on all of it. There was wine, too. Stuffed, we easily got our money’s worth (about $90). A long, edifying tour of the balsamic-making process — like wine, it’s made of grapes — preceded the pig-out. Ask me about the thick, tangy, reddish-brown liquid and I could likely answer with cocky erudition. 

Back to the university town of Bologna — it was more than I expected. My hotel was a twenty-second lope to the main city square, the yawning Piazza Maggiore, the kind of history-encrusted space that has you marveling as you sip a beer at a sidewalk cafe. 

The centerpiece is the Basilica of San Petronio, a stunning slab of Italian Gothic whose construction began in 1390 (the facade remains unfinished, the slackers). I can do a full-blown travelogue here, but we know how that goes — like listening to someone carry on about their “crazy” dream last night. Really, it was mostly about the food, and a breathtaking cocktail bar, Le Stanze Càfe, designed with real ancient frescoes, where I had lovely libations as I drank in the dazzling decor. 

I will say the anatomical museum, filled with miserable disease and morbid delights, created specifically for university medical students (yet it’s free for anyone), was a highlight of my stay. Human anomalies, freak shows, mystifying medical malformations, the two-headed, the three-legged, the Elephant Man fascinate me. It’s not amusing; generally it’s appalling. But curiosity is piqued, wonder is conjured, pathos pours forth. I kind of love it.

Thing is, I might love tortellini more.