Tags: recipes

Bologna, known as the gastronomic capital of Italy, offers a rich tapestry of traditional dishes that reflect its history and culture. Here are some of the most iconic dishes you must try when visiting this vibrant city:

Tagliatelle Al Ragù (Bolognese)

What it is:

Fresh egg pasta ribbons (tagliatelle) served with ragù alla Bolognese, a rich meat sauce.

Key Features:

• Tagliatelle: Long, flat ribbons made from egg and flour, traditionally about 6 mm wide.
• Ragù: Slow-cooked sauce made with ground beef, pork, soffritto (onion, carrot, celery), white wine, milk, and a small amount of tomato.
• Not spaghetti: Traditional Bolognese ragù is never served with spaghetti in Bologna.

Flavor:

Rich, meaty, deeply savory, and comforting.

Tortellini in Brodo

What it is:

Tiny, ring-shaped pasta dumplings filled with a blend of pork loin, prosciutto crudo, mortadella, Parmesan, and nutmeg, served in a clear capon or beef broth.

Key Features:

• Pasta: Delicate, thin egg pasta folded around the filling.
• Broth: Clear, golden, intensely flavorful—made by simmering meats and vegetables for hours.
• Traditionally a holiday dish or special Sunday meal in Emilia-Romagna.

Flavor:

Refined, comforting, deeply umami-rich.

Lasagne Verdi

What it is:

A traditional green lasagna made with spinach pasta sheets, layered with ragù alla Bolognese, besciamella (béchamel sauce), and Parmigiano-Reggiano.

Key Features:

• Green pasta: Colored with spinach, giving it its signature look.
• Multiple layers: Typically 5–7, alternating pasta, meat sauce, and béchamel.
• Baked until golden and bubbling.

Flavor:

Creamy, savory, and balanced, with layers of texture and richness.

Tortelloni Burro E Salvia

What it is:

Tortelloni are large, stuffed pasta (similar in shape to tortellini but bigger), typically filled with ricotta cheese and spinach.

Key Features:

• “Burro e salvia” means butter and sage, a simple yet flavorful sauce.
• The tortelloni are boiled, then tossed gently in melted butter infused with fresh sage leaves.
• This delicate, aromatic dish highlights the quality of the pasta and filling without overwhelming sauces.

Flavor:

Delicate, aromatic, and creamy with a hint of sage.

Cotoletta Alla Bolognese

What it is:

Bologna’s answer to Milan’s cotoletta, with a rich, indulgent twist.

Key Features:

• A breaded veal or pork cutlet is pan-fried until golden.
• It is then topped with a slice of prosciutto crudo (usually Parma ham) and Parmigiano-Reggiano cheese, then briefly cooked in broth or baked to melt the cheese and blend flavors.
• The result is a crispy, savory, cheesy main dish typical of Bologna’s love for rich combinations.

Flavor:

Crispy, savory, and cheesy with a rich depth.

Zampone

What it is:

A traditional New Year’s dish, especially in Modena and surrounding areas.

Key Features:

• It is a stuffed pig’s trotter: the skin of the trotter is cleaned and filled with a rich, spiced pork sausage mix (usually ground pork, fat, and sometimes offal).
• It is then simmered slowly until tender.
• Often served with lentils (symbolizing prosperity) or mashed potatoes.

Flavor:

Robust, meaty, and slightly gelatinous from the trotter’s natural collagen.

Summary of Bologna’s Traditional Dishes