Bologna, the capital of Emilia-Romagna, is often called La Grassa (or “the Fat One”), and with good reason. This vibrant northern Italian city is a paradise for food lovers, boasting one of the country’s richest culinary traditions. The birthplace of many iconic dishes, Bologna offers an authentic taste of Italy that goes far beyond the clichés of pizza and spaghetti. If you’re planning a trip, here are the top dishes you shouldn’t miss.
1. Tagliatelle al Ragù
Perhaps the most famous dish associated with Bologna, tagliatelle al ragù is often mistaken for “spaghetti bolognese.” In fact, true Bolognese ragù is served with fresh, flat tagliatelle pasta, whose wide surface perfectly soaks up the rich, slow-cooked sauce made with pork, beef, tomato, and a touch of wine. It’s a dish that represents the essence of Bolognese cooking.
2. Tortellini in Brodo
These delicate, ring-shaped pasta parcels are traditionally filled with a mixture of pork loin, prosciutto, and Parmigiano Reggiano. They’re usually served in a clear, tasty capon or beef broth. Eating tortellini in brodo is a foundational Bologna experience – especially in winter, when locals gather around steaming bowls for comfort and in celebration.
3. Lasagne alla Bolognese
Lasagne as you and I know it likely originated in Bologna. Here, layers of fresh egg pasta alternate with creamy béchamel, ragù, and a generous topping of Parmigiano Reggiano. Unlike versions found elsewhere, the Bolognese lasagne is rich yet balanced, showcasing the region’s mastery of combining textures and flavours.
4. Mortadella
This finely ground pork sausage is a Bolognese classic, often enjoyed in thin slices as part of an antipasto platter. Lightly spiced with pepper and myrtle berries, mortadella is the true ancestor of what the world knows as “bologna.” Pair it with fresh bread and a glass of Lambrusco for a simple but unforgettable snack.
5. Crescentine and Tigelle
These traditional breads are a local specialty. Crescentine (also known as gnocco fritto) are small pieces of dough fried until golden and airy, perfect for stuffing with cured meats and cheeses. Tigelle, flat round breads baked in special moulds, are another Bolognese favourite, often split open and filled with lardo, salumi, or Parmigiano.
6. Cotoletta alla Bolognese
A hearty dish that reflects Bologna’s love of indulgence, cotoletta alla Bolognese starts as a breaded veal cutlet, which is then baked with prosciutto and Parmigiano, and finished with a splash of broth. It’s richer than its Milanese cousin, and distinctly Bolognese in style.
7. Parmigiano Reggiano and Local Cheeses
No trip to Bologna is complete without sampling Parmigiano Reggiano, often considered the “king of cheeses.” Produced in the surrounding region, it is best savoured on its own, grated over pasta, or drizzled with traditional balsamic vinegar from nearby Modena.
8. Gelato
Though not exclusive to Bologna, the city is home to some of Italy’s finest gelaterias. Bologna even hosts the Gelato Museum, celebrating the history of this beloved dessert. Try artisanal flavours made with seasonal ingredients for the perfect sweet ending to your culinary journey.
Bologna is more than just a city; it’s a living pantry bursting with Italian tradition. Its cuisine emphasizes fresh pasta, rich sauces, artisanal charcuterie, and time-honoured recipes passed down through generations. Tasting these dishes means more than simply eating well — it means experiencing the essence of Emilia-Romagna, and the pride which the Bolognese people take in their culinary culture.
