GASTRONOMY IN BOLOGNA
the Bolognese gastronomic culture
Bologna is famous in the world for Mortadella - often synonymous - and for the Tortellini, the famous Lasagne and Ragù.
But also the legendary Passatelli, the pasta at the press with seasoning sausage, the Bolognese style fried mixed (sweet and salty) the "fegatelli nella rete (pork livers in the net) , Bolognese rolls , boiled meat. Do not forget Tigelle and Crescentine with which you have to "eat" the salami.
And the cakes, in addition to the "Certosino" , the donuts, the ravioli and the "sfrappole" (fried pastries). Not to mention the wines of the Colli Bolognesi, the whites of Monte San Pietro, the Red Sangiovese and the Pignoletto of Monteveglio.
Specialties that you can enjoy in the many typical restaurants in the city or buy in specialized stores, privileging - for pasta - those who offer fresh and hand-made.
All the recipes presented are the official ones with notarial records deposited at the Chamber of Commerce by the Italian Academy of Cooking - Bologna delegation and the "Confraternity of Tortellino"