Discover Bologna "la grassa" Italy

You cannot possibly leave Bologna without having tasted its specialities. The city is not called "the fat one"; because its cuisine is heavy, but as a way of expressing its joie de vivre and love of good food. Starting with homemade egg pasta, try a plate of tagliatelle bolognaise prepared with a traditional "ragł", or tortellini in broth. Then be sure to follow it with a mozeralla sandwich.

  • Bologna "la grassa" , Ragu , Italy
    Ragu

    This is probably the most famous Italian sauce. In Bologna, it is generally served with tagliatelle or used in lasagne.

    © Tobi / 123RF
  • Bologna "la grassa" , A childhood or holiday smell , Italy
    A childhood or holiday smell

    A symbol of Italian cuisine, ragu is synonymous with Sunday meals in Italy.

    © Marco Mayer / 123RF
  • Bologna "la grassa" , A typical dish , Italy
    A typical dish

    Internationally known as being an accompaniment for spaghetti, bolognese sauce is traditionally used as garnish for tagliatelle, lasagne and polenta.

    © Massimiliano Gallo / 123RF
  • Bologna "la grassa" , Fresh tortellini; a regional speciality , Italy
    Fresh tortellini; a regional speciality

    Slightly similar to ravioli, tortellini represents Venus' navel, the goddess of love in Roman mythology.

    © Francesco Dibartolo / 123RF
  • Bologna "la grassa" , Homemade pasta: pasta a casa , Italy
    Homemade pasta: pasta a casa

    The dough, made with flour and eggs, is kneaded and then left to sit for 30 minutes before being passed through a pasta press.

    © Maksim Shebeko
  • Bologna "la grassa" , A mortadella sandwich , Italy
    A mortadella sandwich

    Originally, mortadella was made with mule meat. Today, it is generally made with pork.

    © Francesco Dibartolo / 123RF
Amy Adejokun
Amy Adejokun Expert destination Italy

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