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Tagliatelle al Ragù
The quintessential Bolognese dish consisting of hand-rolled egg pasta ribbons served with a slow-cooked meat sauce.
The must-try food that defines Bologna, IT's culinary culture
The quintessential Bolognese dish consisting of hand-rolled egg pasta ribbons served with a slow-cooked meat sauce.
Small navel-shaped pasta stuffed with pork loin, prosciutto, and mortadella, served in a rich capon broth.
A baked pasta dish made with green spinach noodles, rich meat ragù, creamy béchamel, and Parmigiano-Reggiano.
A large, heat-cured pork sausage flavored with black pepper and spices, often served in thin slices or cubes.
A breaded veal cutlet fried in lard, then topped with a slice of prosciutto and melted Parmigiano-Reggiano cheese.
Strands of pasta made from breadcrumbs, eggs, and grated cheese, traditionally served in a hot meat broth.
A short, curled pasta typical of the region, served with a simple but flavorful sausage-based sauce.
Large green tortelloni filled with ricotta, spinach, and mortadella, named after the local carnival character Dr. Balanzone.
Small, round flatbreads traditionally cooked between hot stones and filled with cured meats or savory spreads.
Puffy squares of deep-fried dough usually served with local cold cuts like mortadella and soft cheeses.
Large pasta rings stuffed with a mixture of ricotta cheese, parsley, and parmesan, usually served with butter and sage.
A hearty platter of various boiled meats, such as beef, tongue, and cotechino, served with a tangy green sauce.
A traditional peasant side dish made of white onions and tomatoes slow-cooked with lard for several hours.
A dense and moist rice cake flavored with almonds, lemon zest, and frequently soaked in almond liqueur.
A classic dessert of sponge cake or ladyfingers soaked in Alchermes liqueur, layered with chocolate and vanilla custard.
A sophisticated cold appetizer of deboned chicken stuffed with minced meat, eggs, pistachios, and black truffles.
A dark, spiced Christmas cake rich with honey, almonds, pine nuts, cocoa, and various candied fruits.
A rustic shortcrust pastry log filled with Mostarda Bolognese, a traditional spicy plum and mixed fruit jam.
Half-moon shaped cookies made from sweet shortcrust dough and filled with local plum jam.
An ancient cooked sausage that predates modern mortadella, made from hand-cut lean pork shoulder and fat.