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Emilia Romagna


Bologna gastronomy



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ITALIAN SCHOOLS

 

GASTRONOMY

Bologna is the cradle of the good cooking, which certainly reflects the good reception ability and the love of life of its inhabitants

Bologna is the cradle of the good cooking, which certainly reflects the good reception ability and the love of life of its inhabitants. Particularly famous and loved are some first courses, above all tortellini, tortelloni and tagliatelle. These tagliatelle are the simplest but, at the same time, the most typical dish of the Bolognese gastronomy.

The classic sauce, which is matched to this kind of pasta, is the ragĂą di carne alla Bolognese (meat sauce), but you can taste it also with many other sauces as ham-, tomato sauce, mushroom sauce, with truffles and also with shell-fish, only to mention some possibilities.

So the pre-eminently Bolognese first course, even if Modena has always contended with Bologna for the first place, is tortellini, small wrappings made of fresh, finely rolled out egg pastry, then stuffed with a scented and partly secret filling that contains, among other things, ham, mortadella, eggs, Parmesan cheese, nutmeg and different ingredients, which change depending on the cooks and on the families’traditions. The legendary tortellini must be served and tasted with a good beef or capon stock.

Bologna gastronomy-Body

Then you can find the inevitable tortelloni, stuffed with ricotta and Parmesan cheese in all their possible versions, together with good wines as the Pignoletto, and the Sauvignon from the Bolognese hills.

Bologna photographies kindly granted by Provincia di Bologna



 


 
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