Bologna cuisine

tips on Bologna
food & beverages

 

Emilia-Romagna's
pet name

La Grassa

With good reason, the region has been nicknamed "La Grassa". Literally translated. it means "the fat". It refers to the rich diet that the local citizenry has been enjoying for centuries.

Pork - a famous
specialty of of Bologna
and Emilia-Romagna

Another characteristic of this regional cuisine is the extensive use of pork.

Cured products

Pork is the base ingredient of the city of Bologna's famous sausages (hence the English word "baloney") and other cured products including:

Prosciutto
Parma's classic mountain-air cured ham
Mortadella
Seasoned pork mixed with pork fat chunks
Zampone
A boned pig's foot stuffed with spiced pork.

Ragu

Pork is the chief meat ingredient in the famed ragu, a thick, rich, and complex tomato sauce ideally suited for pasta.

Pork fat

It rather than butter or olive oil is the principal cooking oil of the region (though the city of Bologna, like Rome, proves itself egalitarian by using all three).

Other famous
specialties of Bologna
and Emilia-Romagna

Pasta

Emilia-Romagna's pasta creations are well known: Tortellini (small, stuffed ring shaped pasta), Tagliatelle (ribbon shaped pasta, the favorite base for a ragu), and the spinach dyed pasta verde. Two noted pasta verde dishes are Lasagna Verde and Paglia e Fieno, literally Straw and Hay, referring to the look when green and yellowish noodles are combined.

Dairy products

The fat dairy cattle give rich milk and cream, frequently used in local dishes and in producing Parmigiano Reggiano, that universally cherished grating cheese English speakers call Parmesan.

Seafood

Along the region's Adriatic coast, fish become the mainstay. The brodetti (stews) are especially good.

Wine

The region's internationally famous wine is Lambrusco, a slightly sweet, slightly effervescent red wine. It's nothing very special, but is a fair foil for the region's rich, well-seasoned food.

Best city for gourmets

Bologna is the top all around food city in Emilia-Romagna. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Ravenna is the runner-up.

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