Bologna is one of the most importante Italian cities, capital of Emilia Romagna region with a history several centuries long. Famous for its art, for its countless cultural activities and also for its excellent cuisine, Bologna is also known as the red, the fat, the learned.
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Bologna the fat: a journey into taste
Bologna has been a very rich city for several stages of its history and this has undoubtedly contributed to the birth of its second nickname, but when one thinks of Bologna the fat what immediately comes to mind are countless culinary specialties that can be tasted in the city.
Tortelli are the centerpiece of Bolognese gastronomy, but as far as first courses are concerned, lasagne are also unmissable and in general homemade egg pasta is a must try, in all possible formats.
Even the cured meats are of excellent quality, and Bologna is particularly famous for its mortadella.
The Bolognese cutlet is a delight covered with melted cheese and raw ham. In terms of cheeses, it is worth remembering that one of the major areas of production of the famous Parmesan cheese is indeed the province of Bologna.
The Bolognese culinary tradition has a lot to offer even to sweet food lovers. The most typical dessert of the city is the Certosino, made with honey, dried fruit, almonds, butter and chocolate. It's a delicacy ever present on Bolognese tables at Christmas, but can be found throughout the whole year.
The Zuppa Inglese is another dessert very common in Bologna and its surroundings, and despite its name there are some theories according to which it comes originally from this city.
It is worth risking the diet also to taste the exquisite rice cake or the raviole, traditional cakes of the country tradition, prepared with short pastry filled with mustard and jam.
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