Emilia-Romagna

They call it Food Valley for a reason: hand-rolled pasta dough is practically a religion here.

• Tortellini in brodo

  Little meat-filled parcels, served in capon broth

• Tagliatelle al ragu

  The real ragù bolognese, simmered for hours, never served with spaghetti

• Lasagne alla bolognese

  Layers of green pasta sheets, ragù and béchamel

• Piadina romagnola

  Warm, folded, filled with squacquerone cheese and rocket or prosciutto

• Parmigiano Reggiano

  The king of cheeses, sometimes aged over 36 months

• Lambrusco

  Fizzy and sociable, it cuts right through the fat of cured meats

• Sangiovese di Romagna

  Straightforward and generous, just like the land it comes from

• Pignoletto

  Bologna's own bubbles, made for aperitivo

• Trattoria del Tempo Buono ★ 4.5

  Bologna

• Sfoglia Rina ★ 4.5

  Bologna

• Trattoria Bertozzi ★ 4.5

  Bologna

• Trattoria dal Biassanot ★ 4.4

  Bologna

• Osteria dell'Orsa ★ 4.2

  Bologna

Google ratings, July 2026