Confession: I’m writing this week’s letter from an airport deli outside Italy, where I just ate a Sad Layover Pasta Salad. Imagine biting into the color beige, if that were possible, and I think you’ll have a solid idea of how it tasted. 

It’s fitting, then — and I promise I didn’t plan this — that this week’s dual-language article shines the spotlight on pasta fredda, or summery, Italian-style pasta salad. (Talk about a study in contrast!) In this dish, no gooey faux-feta or other mediocre mix-ins will stand. Instead, the classic Italian iterations of pasta fredda might feature cherry tomatoes (datterini are arguably the yummiest), diced veggies, olives, shrimp, capers, tuna, mozzarella, or any number of non-beige, flavorful delights. Get inspired to build your own pasta fredda here.

Did I mention that the bad salad came in a plastic container, and that I reluctantly bought some bottled (in plastic) water to wash it down? This unnamed airport deli should take a cue from Venice: as the ever-crowded city steps up its sustainability efforts, authorities are actively discouraging plastic water bottle use and aiming to raise awareness of the free drinking-water fountains around town. 

In keeping with the inadvertent airport theme of this week’s newsletter, if you’re flying through Fiumicino anytime soon, three new high-speed rail routes have made the busy airport’s links to Florence and Naples more efficient.

Now, let’s swap air for armchair travel: Alex Sakalis brings us a roundup of some of the most fascinating 20th-century buildings in Bologna. And no, they’re not all Art Nouveau. See which architectural jewels made his cut here.

Before I board, a final note: keep an eye out for our members-only Buongiorno newsletter,  slated to hit your inbox next week. There's a sweet surprise from Sicily! 

Standing by,

Mary Gray, Managing Editor