Top 17 Traditional Foods
in the Metropolitan City of Bologna

Majani, established in 1796 in Bologna, Italy, is recognized as one of the oldest chocolate manufacturers in the country. The company gained fame for creating the FIAT Cremino in 1911, a four-layer chocolate made for the launch of the FIAT Tipo 4 car. Majani operates with a dedication to traditional crafting techniques, and continues to produce a range of chocolate products, including its signature Cremino.Expand

Caseificio Sociale Canevaccia is an Italian cheese producer located in the Emilia-Romagna region. They specialize in producing Parmigiano Reggiano cheese using traditional methods. The cheese is made from raw cow's milk and aged for a minimum of 12 months. The cooperative structure of the caseificio involves local dairy farmers who supply the milk and share in the production process.Expand

Caseificio Comellini Spa - CheeseItaly, located in Castel San Pietro Terme, specializes in the production of traditional Italian cheeses. The company embraces local cheese-making techniques to produce a variety of cheeses designed to meet both traditional and contemporary tastes. Its products are distributed in both domestic and international markets.Expand

Macelleria Zivieri is a renowned Italian butcher shop and delicatessen that seamlessly blends tradition and innovation in crafting premium meat products. Located in the heart of Emilia-Romagna, it is celebrated for its dedication to quality, sustainable production, and respect for local gastronomic heritage. Their selection features carefully sourced meats, including Piemontese beef, pork, game, and poultry, along with delicacies prepared using time-honored techniques. Macelleria Zivieri holds prestigious certifications, such as the Slow Food recognition for biodiversity preservation, and has won multiple awards for producing some of Italy’s finest cured meats. Their philosophy is rooted in close collaboration with local farmers, meticulous meat selection, and artisanal preparation methods. This approach ensures products of exceptional taste and texture, highly valued by both professional chefs and lovers of authentic culinary experiences.Expand

Stringhetto is a chocolate producer based in Bologna, Italy, specializing in the creation of high-quality artisan chocolates. The company offers a wide range of products, including traditional chocolates, spreads, and seasonal items. Expand

Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture. Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies. Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy. At Artigianquality, tradition and innovation go hand in hand – while they remain committed to age-old preparation methods, they also respond to modern demands for healthier and more natural food choices. Their products are free from artificial additives and made exclusively from the highest quality ingredients. Whether you're indulging in classic Italian flavors, crafting gourmet sandwiches, or impressing guests with a premium charcuterie selection, Artigianquality mortadella delivers an authentic taste of Italy – naturally, artisanally, and uncompromisingly high in quality.Expand

Nazionale Parmigiano Reggiano Caseificio Sant'Angelo is a cheese producer located in San Giovanni in Persiceto, Italy. They specialize in the production of Parmigiano Reggiano, a hard, granular cheese that is aged for different periods. The company adheres to traditional cheese-making methods, ensuring a high-quality product recognized by the Parmigiano Reggiano Consortium.Expand

Caseificio Valsamoggia is a family-run dairy established in 1974 in Monteveglio, part of the municipality of Valsamoggia in the Emilia-Romagna region of Italy. Founded by Sigfrido Manzini and his wife Luisa Cocchi, the dairy was created with the aim of preserving traditional cheesemaking skills. Today, it is successfully operated by the second and third generations of the Manzini family. Over the decades, Caseificio Valsamoggia has built a strong reputation based on quality, dedication, and respect for local recipes. Among their products are both fresh and aged cheeses, including their creamy mascarpone, made from carefully selected milk and known for its smooth texture and rich, full flavor. The mascarpone from this dairy is especially appreciated for its versatility in the kitchen - it is used in desserts like tiramisu, as well as in savory dishes such as risottos and sauces. Through a combination of tradition, innovation, and local ingredients, Caseificio Valsamoggia remains true to its family heritage and commitment to quality, recognized by both local and international customers.Expand

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.Expand

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.Expand

This rich and filling piatto unico (lit. single plate; one-dish meal) is traditionally made from layers of homemade, typically spinach-flavored fresh egg lasagna pasta that is topped with béchamel sauce and a rich meat sauce called ragù alla Bolognese. Lastly, lasagne alla Bolognese is generously sprinkled with the Emilian king of cheeses, Parmigiano-Reggiano, and baked until tender on the inside with a perfectly crisp, browned top. This oven-baked classic is a typical dish of the Emilia-Romagna region, and of the city of Bologna specifically. However, it has become so popular over time that it now enjoys a position as a worldwide symbol of Italian cuisine. Unfortunately, as is often the case with timeless dishes, changes to the original recipe or the substitution of lower-quality ingredients cause many renditions of lasagne alla Bolognese that fail to live up to the splendor of the original. Interestingly enough, in many bolognese households, there is a special deep oven casserole with handles called ruola, made of aluminum and used for baking lasagne alla bolognese.Expand

Bologna is often referred to as the food capital of Italy, and gramigna con salsiccia is definitely one of the reasons for that title. Curly-shaped pasta combined with a simple sausage ragù made with pork sausage, tomatoes and wine creates a deeply comforting dish beloved by the locals. Absolutely delicious in its simplicity, especially when topped with freshly grated Parmigiano Reggiano cheese, gramigna con salsicca pairs nicely with local red wines such as Sangiovese di Romagna - its acidity works well with both the tomatoes and the sausage.Expand

Mortadella Bologna is a traditional sausage made from pork, cubes of fat called lardelli, and selected spices. Closely related to the pig farming tradition of the Emilia-Romagna region, the origins of mortadella can be traced back to the ancient Bologna, namely the Etruscan city of Felsina and the surrounding areas rich in oak forests which provided tasty acorns and tubers for the numerous local swine, both wild and domesticated. As suggested by its full name, the bountiful city of Bologna, nicknamed La Grassa (meaning the fat one), is the home of this famous sausage, although its production takes place throughout central-northern parts of Italy (the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Marche, Lazio, and Tuscany). It is made from pork that is first ground and then mashed into a paste, using a large mortar (mortaio), hence the name mortadella. Alternatively, some written sources say that the name comes from an old Roman word for myrtle, which was used for seasoning instead of pepper. In addition to meat, mortadella is traditionally studded with lardelli, cubes of fat coming from the pig's throat, and finally spiced with grain and/or ground pepper. Mortadella must be cooked for several hours at a low temperature with low humidity. If stored well, it can be kept for up to eight months. To bring out its rich flavor, mortadella Bologna is best served at room temperature, either thinly sliced or cut into cubes.Expand

One of the most typical pasta dishes from Bologna is called tortellini in brodo, referring to tiny parcels of meat-filled pasta served in a golden capon broth, sometimes with the addition of grated Parmigiano Reggiano cheese. The official recipe requires the dough to be made from eggs and flour, and the filling to be made from pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and nutmeg. Cooking in a broth additionally boosts the flavor of this ultimate comfort food, which, due to the time-consuming preparation process used to be a dish reserved for festive occasions such as Christmas. Today, freshly made tortellini are a standard part of the gastronomic offer of Bologna, and the locals prefer to enjoy those extraordinary flavors in a simple bowl of soup rather than veiling it in heavy, creamy sauces.Expand

Crescentina is a type of puffed bread made with flour, lard, salt, milk and a leavening agent (sometimes with the addition of cracklings). The dough is fried in lard and served hot. Although very delicious on its own, crescentina is usually served with fresh soft cheeses and cold cuts typical for the region, or with jam and chocolate-hazelnut spreads in the sweet version. It is typical for Bologna, but similar dishes can be found throughout the Emilia Romagna region, and the name varies depending on the city: gnocco fritto in Modena, pinzino in Ferrara, torta fritta in Parma, chisulen in Piacenza. The name might vary, but these crunchy little pockets of fried dough remain a local favorite.Expand

Cotoletta alla bolognese is a traditional meat dish originating from the region of Emilia-Romagna. The dish is made with veal cutlets that are pounded until thin. They're dipped in eggs and breadcrumbs, then fried in butter. Each slice of meat is topped with a slice of prosciutto crudo and grated Parmigiano-Reggiano. Broth and butter are then added to the pan and the dish is covered until the cheese melts. Before serving, this cotoletta is traditionally topped with shaved truffles.Expand

Friggione (also known as frizòn) is an onion and tomato dip, a traditional peasant dish originating from the farming villages around Bologna. It is prepared by macerating thinly sliced white onions in salt and sugar and then slowly cooking them in lard with the addition of chopped fresh tomatoes. Nowadays, the lard in recipes is often replaced with extra-virgin olive oil, but the onions remain an undisputed star of this dish: not any sort will do, and as the onions need to be sweet and delicate, the perfect choice is a famous local onion variety called medicina. Friggione shows how humble ingredients can create a tasty dish – for a full gastronomic experience, pair it with homemade bread or polenta crostini, boiled meats, or sausages. Expand

Pinza Bolognese is a traditional shortcrust pastry-based dessert from Bologna, belonging to a group of torte da credenza, which could be translated as cupboard cakes - simple cakes that can last for days without being stored in a refrigerator. Pinza Bolognese is filled with mostarda Bolognese, a special kind of locally-produced black jam made with quinces, plums, apples, pears, oranges, and mustard seeds - both of these delicacies are pretty hard to find outside their city of origin and its surroundings. This rustic dessert is finished with a sprinkle of granulated sugar, and it is best enjoyed cold, paired with a cup of coffee or tea.Expand