{"id":9763,"date":"2022-04-10T00:00:00","date_gmt":"2022-04-10T00:00:00","guid":{"rendered":"http:\/\/yollacalls.com\/temp\/bologna-part4\/"},"modified":"2023-02-06T13:50:18","modified_gmt":"2023-02-06T13:50:18","slug":"bologna-part4","status":"publish","type":"post","link":"https:\/\/yollacalls.com\/blog\/bologna-part4\/","title":{"rendered":"Bologna Food – Mouthwatering guide to Bologna cuisine"},"content":{"rendered":"

This is our 3rd article on Bologna. Talking about the Italian gastronomical capital, I can\u2019t not mention Bologna food<\/strong> and cuisine. But firstly, I have to reveal a big Italian secret: all the dishes you know and think are Italian, are probably something extremely un-Italian. Bologna food<\/em> may surprise you.<\/p>\n

<\/p>\n

The fact is, Italian cuisine differs A LOT from city to city \u2013 imagine how recipes change on their way to other countries and cultures! Each place has its particular, uncommon recipes and local specialties. The food in Bologna, Italy represents Italian cuisine, yet is unique in its own way. Here\u2019s our Bologna food guide.<\/p>\n

What Food is Bologna Italy Known For?<\/h2>\n

For example, Bologna food is famous for its meat<\/strong> dishes, while Ferrara \u2013 30 km away \u2013 welcomes you with pumpkin<\/strong> treats. You can hardly find anything with fish<\/strong> or seafood<\/strong> in Bologna cuisine, while Rimini is all about it. Each city offers traditional Italian cuisine, but differs in its own way.<\/p>\n

Another thing is the name.<\/p>\n

Take Spaghetti Bolognese, for example. What is the best bolognese in Bologna? In fact, it doesn\u2019t exist in Bologna cuisine!<\/p>\n

You will never find anything called that on any menu there, and if you ask a waiter for it, be ready to get the most indignant look ever (worse is only when you order a cappuccino after 12 a.m., but that\u2019s a different story).<\/p>\n

Tortellini<\/strong>, tagliatelle<\/strong>, lasagna<\/strong>, everything al rag\u00f9<\/strong>: the La Grassa nickname is well-deserved. Let\u2019s take a deeper look.<\/p>\n

La Cucina Bolognese (Top 10 Bologna foods to try)<\/h2>\n

Are you wondering what to eat in Bologna? Let\u2019s start this Bologna food guide with one of the region\u2019s specialties \u2013 cheese<\/strong>. Did you know that the world-famous Parmigiano<\/strong> comes from Bologna cuisine?<\/p>\n

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    Parmigiano Reggiano (and other Antipasti) – A staple of Bologna food<\/h2>\n<\/li>\n<\/ol>\n

    \"parmigiano<\/p>\n

    Okay, perhaps they do Parmigiano elsewhere, but Bologna is its motherland and also boasts lots of other cheese types of the kind. Tasting a true Parmigiano Reggiano<\/strong> has been compared to receiving a massage.<\/p>\n

    This cheese was first produced in the 12th century. The key to making authentic Parmigiano is in using the right technique, the best cow milk<\/strong>, and a good amount of patience.<\/p>\n

    After curing this cheese for twelve months<\/strong>, it\u2019s time to examine it. If it\u2019s ready, they immediately seal it and return it to mature for another three years<\/strong>. As it ages, its flavors intensify. Older Parmigianos have a rich flavor that massages your tastebuds.<\/p>\n

    As a result, not a single break goes without a local cheese plate, plus a tigelle<\/strong> (crescenta), for example. This is a crispy bread slice stuffed with either local mortadella<\/strong>, prosciutto di parma<\/strong> or anything else you like. Something like this is offered in any cafe. Enjoy yourself to the fullest with these starters (antipasti)!<\/p>\n

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      Mortadella<\/h2>\n<\/li>\n<\/ol>\n

      \"mortadella<\/p>\n

      The art of using ground pork<\/strong> meat for sausage has been in existence since the Roman Period. At that time, the Romans used myrtle<\/strong>, instead of pepper<\/strong>, as the primary seasoning, since pepper hadn\u2019t yet arrived on the European continent. Today, it\u2019s one of the Bologna food specialties. The traditional ways of preparing this piece of Bologna cuisine is well preserved.<\/p>\n

      The pork is heat-cured and ground and the fat is shaped into tiny cubes, which gives it a unique, sweet flavor. You may sometimes find pistachios<\/strong>, peppers<\/strong>, or olives<\/strong> mixed in. It\u2019s soft with a slightly salty<\/strong> taste. Mortadella<\/strong> belongs on your next sandwich in Bologna.<\/p>\n

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        Prosciutto – A tradition of Bologna food<\/h2>\n<\/li>\n<\/ol>\n

        \"prosciutto<\/p>\n

        This is one of the most well-known, traditional products of Italy, specifically from the Emilia Romagna region. Prosciutto di Parma is one of the Bologna food specialties that\u2019s been passed down from generation to generation. Around the world, it\u2019s well-known for its salty and sweet flavors that fill your mouth.<\/p>\n

        The word \u2018prosciutto<\/strong>\u2019 originates from the Latin expression, \u201cto remove the moisture\u201d, which is the basic principle in preparing prosciutto. First, the ham is dried and salted. It\u2019s then cured from 400 days<\/strong> to 3 years<\/strong>, after which it\u2019s ready to be enjoyed.<\/p>\n

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          Tigelle<\/h2>\n<\/li>\n<\/ol>\n

          \"tigelle<\/p>\n

          Also called crescente, or Crescenta Modenese, these small, thin circular pieces of bread<\/strong> are a tradition of the Apennines region, the mountains surrounding Modena. They\u2019re an important part of Bologna food tradition.<\/p>\n

          Italians often enjoy these with cunza<\/strong>, a paste made from rosemary<\/strong> and garlic-seasoned pork lard<\/strong>. However, they taste just as nice with cheese<\/strong>, boar<\/strong>, or salami<\/strong>.<\/p>\n

          Tigelle<\/strong> has influenced other kinds of Italian bread as well, including piadina<\/strong> and borlengo<\/strong>. You can find Tigelle in many restaurants throughout the Emilia Romagna region and in bakeries nearby the Bologna food markets, so it will be easy to find and taste.<\/p>\n

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            Tagliatelle al Rag\u00f9 – Bologna food specialty<\/h2>\n<\/li>\n<\/ol>\n

            \"tagliatelle<\/p>\n

            The landmark of Bologna food is, no doubt, not what you think it is. Rag\u00f9<\/strong> is made with onions<\/strong>, celery<\/strong>, carrots<\/strong>, pork<\/strong> and veal<\/strong> and a tiny little bit of tomato<\/strong> in general, plus dozens of other ingredients in particular, varying from family to family, and from chef to chef.<\/p>\n

            The important thing is that they never do it with spaghetti. The perfect match is tagliatelle<\/strong>, homemade pasta cut in 7mm-wide strips. The same rag\u00f9, together with bechamel<\/strong> and Parmigiano<\/strong>, is used in lasagna.<\/p>\n

            I can hardly find anyone I know who doesn\u2019t like this traditional bolognese course. Yummy!<\/p>\n

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              Tortellini in Brodo – A tasty side of Bologna food<\/h2>\n<\/li>\n<\/ol>\n

              \"tortellini<\/p>\n

              Tortellini in brodo<\/strong> is another type of pasta that is a staple of Bologna cuisine. It\u2019s stuffed with a filling of mortadella<\/strong>, pork<\/strong>, veal<\/strong>, prosciutto<\/strong>, and cheese<\/strong>. Don\u2019t get confused if you hear tortelloni: another common Bologna food dish, similar to tortellini pasta, but bigger in size.<\/p>\n

              Many people there get their ingredients from the local Bologna food markets.<\/p>\n

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                Certosino di Bologna<\/h2>\n<\/li>\n<\/ol>\n

                \"certosino<\/p>\n

                Certosino<\/strong> is an ancient, traditional Christmas cake, also known as panspeziale. This ancient form of Bologna food was originally prepared in the Middle Ages by Apothecaries (speziali). Later, Carthusian Monks in Bologna adopted the recipe and began preparing it, naming it Certosino, after their brotherhood.<\/p>\n

                This round, dark cake contains pine nuts<\/strong>, melted chocolate<\/strong>, honey<\/strong>, almonds<\/strong>, candied fruits<\/strong> and sultanas<\/strong>. You\u2019ll also notice a hint of seasonings like anise<\/strong> and cinnamon<\/strong> on your tongue. To please the eye, they decorate the outside of the bread with almonds<\/strong>. If it sounds heavy, that\u2019s because it is!<\/p>\n

                This traditional bread from Bologna cuisine smells and looks just like Christmas. However, nobody is stopping you from enjoying this ancient dish at any time in the year.<\/p>\n

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                  Lasagne Verde al Forno<\/h2>\n<\/li>\n<\/ol>\n

                  \"Lasagne<\/p>\n

                  Lasagna<\/strong> is a widely known Italian dish and another tradition passed on from the Roman Period. It remains a staple of Bologna traditional cuisine. In Bologna, they use a thick rag\u00f9<\/strong> with a smooth B\u00e9chamel<\/strong> sauce as layers between green sheets of lasagna. The green in the lasagna comes from spinach<\/strong> that\u2019s added to the dough.<\/p>\n

                  In the Emilia Romagna region, they prepare this traditional Bologna food dish \u2018al forno\u2019, which means they bake it in the oven. However, before they do that, they cover it with grated Parmigiano<\/strong> to create a savory, crusty top. Many travelers who\u2019ve tasted it now believe it\u2019s the best pasta in Bologna. Surely, reading about this lasagna makes you want to jump on the next flight to Italy to try it yourself.<\/p>\n

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                    Passatelli<\/h2>\n<\/li>\n<\/ol>\n

                    \"Passatelli<\/p>\n

                    Passatelli<\/strong> is another pasta dish typical of traditional Bologna cuisine. One peculiarity of this dish is that breadcrumbs<\/strong> are one of its main ingredients, along with parmesan cheese<\/strong> and eggs<\/strong>. Many restaurants in Bologna serve this traditional form of Bologna food in two ways: in meat broth<\/strong> or with a mix of vegetables<\/strong> and ham<\/strong>.<\/p>\n

                    If you decide to make your own, we suggest getting your ingredients from the local Bologna food markets.<\/p>\n

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                      Sweets – Bologna food<\/h2>\n<\/li>\n<\/ol>\n

                      \"gelato<\/p>\n

                      Among all the sweets of Bologna food heritage, the one that never goes out of demand is gelato<\/strong>. This is a famous Bologna cuisine dessert. Made with original Italian recipes, this amazing kind of ice cream is simply perfect in Bologna.<\/p>\n

                      Try the nocciola<\/strong> + pistacchio<\/strong> mix at Gelateria Gianni. You\u2019ll be on cloud nine. But honestly, I bet you\u2019ll be on cloud nine for the whole trip \u2013 as Bologna is heaven.<\/p>\n

                      Now you know all about the best Bologna food. If want to find out what to see and do in this city, besides enjoying Bologna food, then read Parts 1 & 2<\/strong> of the series.<\/p>\n

                      Part 2<\/strong> includes a customize walking itinerary through the city that you shouldn\u2019t miss. It also provides a detailed history of the important sights of Bologna, so you can appreciate all the wonderful sights you\u2019ll be visiting along the way.<\/p>\n