Eating in Bologna

Bologna’s gastronomy is very known in Italy and in the world, the typical dishes of this region are often rated among the symbols of the quality made in Italy. The famed tortelli (egg pasta stuffed with vegetables and/or minced meat), for example, which are still hand prepared by experts and always served in vegetable stock. Egg pasta and pork are the real protagonists of the table, and the different combinations of these two ingredients made different tasty dishes. Among these: ragù (prepared with three different kinds of meat: pork, veal and beef), the tagliatelle, hand-made pasta prepared with flour and eggs, the lasagne, made of thin pasta sheets alternated with ragù, bechamel sauce and grated parmigiano, and the breaded cutlet, which is covered with cheese and a slice of ham. The pork is a very protagonist of Bologna’s food, therefore here has been invented the mortadella, which can be used to prepare the stuffing for the tortellini or a soft mousse used to flavour sandwiches. Among the pastries there’s the certosino: a Christmas cake made with honey, almonds, candied fruits, butter, raisins, cinnamon and dark chocolate.