What to Eat in Bologna: 14 Must-Try Regional Dishes

Getting ready to find the best Pizza Margherita and risotto place in Bologna? Let me stop you right there, friend, because that’s exactly what not to order.

First, congrats on your trip! I freakin’ love Bologna, and I’m missing it deeply as I’m writing this. I spent weeks there across two long trips, eating my way through coffee bars, bakeries, and restaurants. It truly deserves to be called Italy’s food capital.

But here’s the tricky thing about Italy’s foodscape… Every region has its own culinary traditions. This means you need to know exactly what to eat in Bologna, specifically.

Spoiler: Spaghetti should never be eaten with the Bolognese sauce. And one of the weirdest things you’ll find out from me before you go? There’s a mustard-stuffed cookie waiting for you. I’m obsessed with those!

Get ready to take notes, foodie. I’m about to turn you into a Bolognese cuisine maniac (like I am). It’s going to be hard to resist.

What Makes Food in Bologna So Special

The province of Emilia-Romagna is lovingly called the region of fast cars and slow food. Why?

It’s home to Ferrari, Lamborghini, and Maserati, but also quality balsamic vinegar, Parma ham, Parmigiano Reggiano cheese, and… LASAGNA.

As the capital city of the region (ahem… of fast cars and slow food), why wouldn’t you expect the food in Bologna to taste special, right?

14 Traditional Bolognese Dishes to Try

A small clarification before we start. I’ll mention Parmigiano Reggiano, the delicious regional cheese from Emilia-Romagna, multiple times throughout this list.

It is the original version of what “Parmesan” was supposed to be, but of course, it is superior.

So, if this is your first time hearing that name, every time I mention it, imagine Parmesan, but with a much richer, deeper flavor profile.

Now we’re ready to make you a foodie list!

1. Gramigna alla Salsiccia

Starting this list in a less traditional way with my favorite home recipe.

This, unlike tortellini, is a lesser-known dish from the city, but not any less addictive. It’s a type of pasta, curly and short, usually mixed between yellow and green ones, cooked in sausage Ragù.

If it sounds like comfort food to you, you won’t be disappointed. This dish warms my soul, which is why I’m willingly listing it first.

Originally a more local-only dish, I’m starting to see it pop up in restaurant menus more this last time I visited. So, beat the crowd and try it first!

Where to try it: Trattoria del Rosso

2. Tortellini in Brodo

My second-favorite dish (especially when I’ve somehow managed to visit in the winter both times) is delicious at any time of year, but especially nice when it’s freezing outside.

Imagine pasta, stuffed with cheese and meat, cooked in steaming, aromatic broth. Mmm!

Tortellini is the pasta shape of Bologna, stuffed with cheese and meat, and bent into a ring.

They’re tiny, just a bit bigger than your thumbnail, but there’s a bigger version called the Tortelloni. Don’t get them confused!

In broth (brodo) isn’t the only way to cook tortellini, of course. You’ll also find other variations of Tortellini dishes, like with Sage and Butter (Tortellini Burro e Salvia), or in a creamy cheese sauce (Tortellini con Crema di Formaggi).

Where to try it: Sfoglia Rina, Mercato di Mezzo

3. Tagliatelle al Ragù

Here comes what the world thinks of first.

This is Pasta Bolognese (which means pasta from Bologna, by the way), which has an official name, Tagliatelle al Ragù. It also tastes a ton better in Bologna, if I may say so.

The red meat sauce is called “Ragù,” while tagliatelle is a long, flat pasta shape. Think of it like the big sister of fettuccine because it’s a tad wider.

There is one hard and fast rule about the ragù sauce. It is never, ever, eaten with spaghetti. Why?

Spaghetti’s round, slippery texture can’t hold the sauce to save its life. You’ll finish the dish and realize all the meat is still sitting on the plate. 😂

So, let’s reframe things. Does Spaghetti Bolognese exist? No. No, it doesn’t.

Where to try it: Le Moline, Trattoria del Tempo Buono

4. Friggione

Not counting full pasta dishes, this little side dish is a part of my soul. It looks quite simple, with pieces of onion stewed in a tomato sauce until nice and soft.

You’ll usually find it listed on the menu under Contorni (sides), but some restaurants have beautifully integrated the sauce into their pasta dishes (Ahem… A Balùs 😌).

As a side dish, though, you can usually eat it with bread. I highly recommend pairing it with Tigella, a specialty bread from Modena, a neighboring town.

Where to try it: As a contorni, Trattoria del Tempo Buono. In a pasta, A Balùs

5. Tigella

Okay, this isn’t strictly from Bologna. It’s from Modena, an hour west, and still in the Emilia-Romagna region.

Tigella is a round, salted bread the size of your palm, usually coated on the inside with white pesto (lard and garlic spread).

The main characteristic of a tigella is “the flower of life” that’s stamped onto the bread during pressing. Historically, this is symbolic of the hope for abundance among the farming communities that made these breads.

The stamp also differed from family to family, identifying who made each tigella.

It’s delicious with white pesto alone, but adding friggione on top is another epic combination. Just a special tip I got from a restaurant staff member I talked to.

Where to try it: Bottega Ranocchi 1972, Trattoria del Tempo Buono

6. Balanzoni

Comparing tortelloni with tortellini, you’ll think it’s huge. Then in walks the Balanzoni and you’re like… Oh.

I think of Balanzoni as the big sister of Bologna’s stuffed pasta shapes. She’s also green, with the dough usually infused with spinach or nettle.

The stuffing is specifically ricotta, mortadella (cured meat), and Parmigiano Reggiano.

Since its size and filling alone make quite an intense dish already, Balanzoni is usually cooked with the light butter and sage sauce.

Where to try it: Osteria Solferino

7. Lasagna alla Bolognese

The beloved Lasagna, as most of us know it, with layers of beef ragù and Parmesan cheese, is a Bolognese dish. But it’s supposed to be green!

Yes, at this point, you’ve probably guessed that green pasta dough is an Emilia-Romagna thing.

Lasagna was never my favorite pasta compared to other primo dishes. But it’s just insanely smooth when done right. I don’t think I’ll ever have it again unless I’m back in Bologna. (A very likely possibility!)

Where to try it: Drogheria della Rosa

8. Cotoletta alla Bolognese

Veal dish, Bolognese style, in other words, slightly crispy. It’s dipped in egg and breadcrumbs, fried in butter, then topped with prosciutto (ham) and Parmigiano Reggiano cheese.

Wait, wait, it’s not done yet. Add a big splash of broth to it, and it’s good to go!

This is the only secondo dish that’s caught my attention on this trip. Maybe that’ll change as I keep going back.

But for starters, this one is very Bolognese, just as rich and cozy as a stroll around Quadrilatero.

Where to try it: Le Moline, A Balùs

9. Mortadella

Bologna, Baloney, or even Polony in the States and many other countries. (I know Thai people call it Bologna, too.) Where this slow-cooked pink sausage came from, it’s called Mortadella!

Forget about the sprinkles of chili you’ve seen back home. The original mortadella is perfectly smooth, with white speckles of pork fat, and has a very silky texture when you try it.

It goes amazingly with Parmigiano Reggiano (I recommend the 24-month-old one), Crescente bread, and some sparkling white. Enjoy it as an aperitif one day… or two, or three.

Where to try it: Salumeria Simoni

10. Squacquerone

Not only is it such a fun name to say, Squacquerone, but the cheese itself is also quite memorable.

To me, it was memorable because I wasn’t sure how to feel about it at first, but it grew on me within half an hour, and then there was no going back.

I wouldn’t judge you if you had a weird reaction to it at first, either.

It’s very soft, almost like a cream, with minimal taste and a lot of milky smell. The lack of taste threw me off. But I’ve got a solution for you.

Try it with a slice of Parma ham. (I learned this trick from the food tour I took) That milky smell complements the aroma of Parma, while the salty ham masks the cheese’s lack of taste. They’re perfect together!

Where to try it: Bottega Ranocchi 1972, Salumeria Simoni

11. Raviola alla Mostarda

Transitioning into desserts with my pastry of choice. Raviola refers to a stuffed cookie. It looked a bit like baked pasties, but with a different dough.

Mostarda, on the other hand, means mustard. Before you run away, let me clarify.

Mostarda Bolognese is a sweet mustard! In fact, if you go to a bottega to buy the savory mustard, you’ll have to specify it, or you’ll end up getting this sweet one first.

On second thought, Mostarda Bolognese tasted almost like a fruit jam to me. Yeah. Let’s settle with that. It’s a cookie stuffed with jam-like sweet mustard, sprinkled with crystallized sugar. Absolutely to die for.

Where to try it: Paolo Atti & Figli Panificio

12. Pinza Bolognese

I have to say it looks a bit like a strudel. It really does. Pinza is another traditional Bolognese dessert that isn’t talked about nearly enough. I think it’s cozy and delicious.

As you can see, it’s a baked log-like pastry with layers of… You guessed it, mostarda! That sprinkle of powdered sugar on top just makes it even better.

I only saw Pinza on the menu in one restaurant so far, Osteria Solferino. Bakeries should sell it, too, but I haven’t gotten lucky with those.

Where to try it: Osteria Solferino

13. Torta di Riso

Its name is literally “rice cake,” and that is what it is! Even better, it’s flavored with lemon and almonds, slightly juicy, perfectly chewy. You can easily grab some to-go from a bakery.

I tried it in a restaurant the first time I was in Bologna. They served it with vanilla ice cream, and it was amazing.

This one is much easier to find than Pinza, yet, ironically, I didn’t have any this time. But I hope you do!

Where to try it: Paolo Atti & Figli Panificio, Sfoglia Rina

14. Zuppa Inglese

I like to start by explaining to people that no, it is not a soup, and it’s not an English dessert.

It looks a bit like an English dessert because it was created as a variation of the English Trifle (yum) in the 16th century in Ferrara.

Yes, not exactly Bolognese, but it is from Emilia Romagna. Between the layers are vanilla custard cream, ladyfingers, and dark chocolate.

Is it just as boozy as the trifle? I have to say, depending on where you get it, it could be even a bit boozier. I think it was perfect at Trattoria del Tempo Buono.

The one at Trattoria Nonna Gigia was a bit too sweet for me, but still a nice contender.

Where to try it: Trattoria del Tempo Buono, Trattoria Nonna Gigia

Want to Try a Lot At Once? Join This Food Tour!

You’ve planned three days in Bologna, and now you’re hyperventilating because how can you possibly try half of this list before you leave… Right?

Not to worry. I myself took this exact food tour and ate nearly half this list in just one morning.

Our guide, Sonia, was extra amazing and gave us so much background information on each dish, too! Read my full experience before you decide.

To maximize your time, check out all the cool things you can do while you’re in town.

If you haven’t decided where to stay, read up on the best walkable areas to base yourself in. You won’t even need a bus ride in those!

Bookmark my Italy Cultural Travel page for more guides on Bologna, as well as Florence.

Want someone else to plan the trip for you? I offer itinerary planning and review services!

Get Ready For Your Trip to Italy

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• Make sure you protect your trip with a travel insurance.
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Grab My Trip-Planner Template

To help streamline your planning process, I’ve decided to share the template I’ve created and have personally used to plan my own trips. You can grab a copy of it for free below!

Bologna Food Guide FAQ

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