8 Popular Foods Bologna is Known For

Bologna, Italy – the city that most would call the food capital of Italy!

Bologna is located in the Emilia Romagna region in northern Italy. It is a lively town and home to the historic University of Bologna.

Most of the main attractions (museums, monuments, food markets) are located within the historic city center.

Below are some of the most popular foods Bologna is known for:

1. Bolognese Sauce

Bolognese sauce is a staple in Bologna.

It is a meat sauce (beef, pork, or both) typically made with celery, carrot, onion, tomato paste, wine, and milk. If made properly, it is simmered for several hours (3-6 hours) allowing all the flavors to intensify and meld together.

You will typically see it on the menu in Tagliatelle al Ragù (pasta with Bolognese sauce) or Lasagna Bolognese.

Bolognese is not the same as the traditional American spaghetti sauce. Bolognese is thicker, creamier, and only has a small amount of tomato paste. It is a meat sauce, not a tomato sauce. You just need to try it!

I tried this Bolognese (or Ragù) at Trattoria Trebbi.

2. Mortadella

Mortadella is a large Italian pork sausage or lunch meat made from pork that often has fat cubes, black pepper, and sometimes pistachios mixed in.

When mortadella is warmed, the fat cubes start to melt and it makes for the most delicious sandwich. Pictured above was mortadella warmed up on focaccia with cheese.. mouthwatering!

We tried our first taste of mortadella at Salumeria Simoni.

3. Tortellini en Brodo (in Broth)

Tortellini en Brodo is a very simple dish. It is pork or cheese filled tortellini with chicken broth.

It is a staple on menus in Bologna. It is also typically served on Christmas Day.

4. Lasagna

The typical lasagna served in Bologna will be made with a green pasta and Bolognese sauce. The pasta is green because they use spinach into the pasta dough.

Pictures don’t do this justice.. it’s delicious!

We tried this lasagna at Taverna del Postiglione.

5. Parmigiano Reggiano

Parmigiano Reggiano is a hard cheese that is made from cow’s milk.

It is aged at least 12 months. And for this cheese to be called Parmigiano Reggiano, it must be produced in a very specific region in northern Italy. The whole process is highly regulated.

Quality testing is also done before this cheese can be sold. If imperfections are found, it can only be sold as ‘Parmigiano’ and not ‘Parmigiano Reggiano’.

I highly recommend going on a tour to learn about the process. We went on a tour of 3 production facilities (Parmigiano Reggiano, Prosciutto di Parma, and Balsamic Vinegar). Here is the link to the tour that we did. We loved it!

If you don’t do a tour but want to learn more, here is a website that gives some good info on the process.

6. Prosciutto di Parma / Parma Ham

Prosciutto di Parma is produced only in the Emilia Romagna region in northern Italy. It can only be made from Italian born and bred pigs that are raised with the highest standards.

Prosciutto di Parma is aged twice as long as most other prosciuttos. It is 100% natural cured ham with no additives, preservatives, or hormones.

I highly recommend going on a tour to learn about the process. We went on a tour of 3 production facilities (Parmigiano Reggiano, Prosciutto di Parma, and Balsamic Vinegar). Here is the link to the tour that we did. We loved it!

You can also read more on Prosciutto di Parma on this website.

7. Balsamic Vinegar

Another food staple that is produced in this region is balsamic vinegar. It originates from Modena which is very close to Bologna.

Balsamic vinegar is an aged vinegar from grapes. It is a very dark, concentrated vinegar.

Also the longer it is aged, the thicker it becomes. Traditional Balsamic Vinegar DOP is aged for at least 12 years and some up to 25 years.

It is fun to taste vinegars side by side that have been aged for varying number of years.

I highly recommend going on a tour to learn about how balsamic vinegar is made. We went on a tour of 3 production facilities (Parmigiano Reggiano, Prosciutto di Parma, and Balsamic Vinegar). Here is the link to the tour that we did. We had samples at each of the facilities!

8. Zuppa Inglese

Zuppa Inglese is a typical Italian dessert in the Emilia Romagna region. It is a trifle made with layers of sponge cake dipped in Alchermes liqueur, pastry cream, and chocolate cream.

It is divine! We tried this Zuppa Inglese at Taverna del Postiglione.

Other Popular Foods in Bologna

• Gramigna con Salsiccia (curlicue shaped pasta with sausage)
• Crescenta Bolognese (a kind of focaccia)
• Bondiola (sausage made from pig’s tongue, thigh, and red wine)

Below are some fun food maps showing what each area in Emilia Romagna is known for. These were hanging on the walls in Simoni (a must visit Salumeria in Bologna).

We only spent 2 days exploring Bologna, and I would say it was not enough time to fully explore the food scene here. I will be back for sure!

Other Posts You Might Like:

• The Best Places to Eat in Bologna
• The Best Things to Do in Bologna
• The Ultimate 15 Day Italy Vacation
• How to Spend 3 Days in Florence
• How to Spend 3 Days in Rome

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