What to Eat in Bologna: Essential Dishes and Hidden Gems

Bologna's culinary delights! Oh my... Simply irresistible. Whenever we visit Bologna, we surrender to the mouthwatering local cuisine. No doubt about it—Bologna is our ultimate Italian food spot.

Imagine savouring a hearty plate of tagliatelle al ragù, enjoying a steaming bowl of tortellini al brodo, or indulging in a luscious lasagne verde.

We're constantly on the hunt for extraordinary Bolognese specialties and the perfect spots to experience them.

Tagliatelle al ragù, a typical dish from Emilia-Romagna, with fresh pasta noodles covered in rich meat sauce.

Tagliatelle al ragù, what other knows as Bolognese. This amazing pasta plate from Bologna is so popular and every Italian restaurant has its own recipe, but in general for the meat sauce, you use a mix of ground beef and pork, some veggies (carrots, onions, celery) and sometimes tomato paste, and plenty of spices.

Another similar dish is gramigna alla salsiccia, also ragù sauce but this time made with fresh Italian sausage and other ingredients. This simple sauce is served with gramigna - curly-shaped pasta from Emilia-Romagna.

Tortellini are our favourite Italian pasta - we love them filled with prosciutto and ricotta and spinach. They usually don't need any heavy sauce, just a dash of butter and some origano or thyme is enough for making a delicious meal. In Bologna, tortellini goes with light broth (brodo) and are stuffed with minced mortadella and ricotta.

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Cotoletta alla Bolognese is a fried veal cutlet served with prosciutto and béchamel sauce on top. This is ideal dish is you are hungry, as it's large and heavy.

Mortadella is our favourite cured meat, along ham (known as prosciutto cotto in Italy). It's large sausage made of entirely pork meat and fat and it has delicate flavour and scent. We adore to eat it with focaccia or panini. Sandwich with mortadella is a great brunch option.

Tigelle are small, round Italian flatbreads from the Emilia-Romagna region, especially around Modena. They’re traditionally baked in special clay or metal molds, giving them a slightly crisp outside and soft, chewy inside. Tigelle are usually sliced open and filled with all sorts of savory goodies—think cured meats like prosciutto, cheeses, or the classic cunza, a spread made from lard, garlic, and rosemary. They're simple, rustic, and perfect for sharing.

Prosciutto di Parma is a variety of cured meats from nearby Parma, the city in Emilia Romagna region. Parmigiano Reggiano is also originally from Parma. This hard cheese is among the most popular in Italy.

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