GASTRONOMY IN BOLOGNA

the Bolognese gastronomic culture

Bologna is famous in the world for its cured meat - the Mortadella - of which it is often synonymous - and for the Tortellini, the famous Lasagne, and the Ragù.

But also the legendary Passatelli, the pasta made with a torch with sausage sauce, mixed fried foods from Bologna (both sweet and savory), fegatelli in netting, Bolognese rolls, boiled meats. Not to forget Tigelle and Crescentine, with which cured meats are "required" to be eaten.

And still the desserts, in addition to Certosino, the donuts, the raviole, and the sfrappole.

Not to mention the wines of the Bolognese Hills, the whites of Monte San Pietro, the Rosso, and the Pignoletto of Monteveglio. Specialties that you can enjoy in the many typical restaurants of the city or buy in specialized shops, preferring - for the pastas - those that offer them fresh and handmade.

All recipes presented are the official ones with notarized documents deposited at the Chamber of Commerce by the Italian Academy of Cuisine - Bologna delegation and by the Dotta Confraternita del Tortellino