Top 7 Traditional Pasta
in the Metropolitan City of Bologna

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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

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

Balanzoni is a traditional pasta dish originating from Bologna. The dish consists of large green tortellini-like pasta that's stuffed with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin. The pasta is green because it's been prepared with spinach. The stuffed pasta is cooked and it's then traditionally served with butter and sage sauce. The name refers to Dr. Balanzone, a carnival mascot of Bologna, and more specifically his hat, which resembles the shape of this pasta.Expand

Uovo in raviolo is a striking Italian pasta dish featuring a single, large pasta pocket filled with a ring of cheese and a whole egg yolk. The name translates simply to "egg in a raviolo." It was created in the 1970s by chefs at the renowned San Domenico restaurant in Imola, and is now considered a masterpiece of modern Italian dining. Constructing this dish requires careful technique. The cook starts by rolling out a very thin sheet of fresh egg pasta. Next, they pipe a thick circle of filling onto the dough. This filling is usually a smooth mixture of ricotta cheese, finely chopped spinach, and grated Parmesan. A fresh egg is then cracked, and the raw yolk is placed precisely in the middle of the cheese ring. Finally, a second thin sheet of pasta is placed on top, and the edges are firmly sealed to trap the yolk inside. Cooking the pasta is a delicate process. The giant raviolo is dropped into a pot of gently simmering water for only two or three minutes. The timing must be exact to ensure the pasta dough cooks and the ricotta mixture warms through, while the egg yolk inside remains completely liquid. Once it is carefully lifted from the water, the raviolo is usually bathed in a traditional burro e salvia sauce. This is made by melting a generous amount of butter until it turns brown and then crisping fresh sage leaves in the hot fat. The main appeal of the dish is revealed at the table. As one cuts into the center of the pasta, the warm, golden egg yolk breaks and spills out onto the plate. The runny yolk mixes instantly with the browned butter, the melted cheese, and the earthy sage, creating a thick, rich sauce that coats every bite. For an extra layer of flavor, many restaurants finish the dish by grating fresh Parmigiano-Reggiano or shaving white truffles over the top right before serving.Expand

Tagliatelle col prosciutto is a traditional dish originating from Bologna. It's made with a simple combination of tagliatelle pasta, butter, prosciutto crudo, and grated cheese, usually Parmigiano-Reggiano. The dish is preapred by cooking the pasta in boiling salted water and draining it before it's mixed with butter-sautéed prosciutto crudo that's been cut into strips. The dish is finished by the addition of grated Parmigiano-Reggiano on top, and it should be served immediately. It's recommended to serve more grated cheese on the side so that each person can add more cheese according to their personal preferences.Expand