Bologna is a town that needs time to be discovered, maybe at the beginning it might seem unappealing to the untrained eye but if you let the Old Lady to open up you are heading for surprises. In this article we put together 3 romantic and charming stays in Bologna as we think these places will make a difference in your travel to Italy.
Antica Residenza D’Azeglio.
This romantic b&b is situated on the corner of Via D’Azeglio and Via Solferino in the southern part of the town. The lodging is just stone throw from Piazza Maggiore, the 2 towers of Bologna and the archiginnasio which part of the oldest university in western Europe . The b&b is situated on the second floor of a truly historical palace with Rococo furniture to come with. Of course it does not lack of any modern comforts and the prices always include a fantastic breakfast. One of our favourite features are the balconies facing the internal garden The owners are also famous for their hospitality, welcoming guests as they were part of the family.
The lovely internal gardens of Antica residenza d’azelio
Il convento dei fiori di seta.
The name of this charming and lovely b&b in English translates as the Silk flowers nunnery. The place is pretty amazing combining the old with the modern as it is a restoration of a church originally build in 1400 and brought back to its beauty by the current owners who transformed the place into one of the most beautiful places where to stay in Italy. The nunnery has in total 10 rooms which are all different and furnished in a modern and minimal style. They are situated in the area of Santo Stefano towards the end of Via Castiglione. As an added bonus it is very close to the Giardini Margherita, the Bologna public botanical garden.
The Entrance of the nunnery with the vaulted fresco ceiling.
Il Castello di Galeazza.
It is situated in the town of Galeazza about 40 minutes from central Bologna, it can easily reached by car and public transport, for info about getting there please check this page.
Castello di Galezza is a reading retreat so it is a bit different from your usual stay. Tucked away in the country-side offers travellers a unique stay in a original Italian castle. The library is stocked with over 4000 titles for those willing to spend time reading and relaxing. Of course you can just come here to enjoy the castle and the atmosphere without necessary being a fond reader, the place is for everyone. At the castle events are organised throughout the year including Italian culture classes and cookery lessons for those wanting to know more about Bologna style cuisine
The BBC recently published an article on vegetarian eating in Bologna. The article is entitled “Where vegetarianism is an exotic illness” written by Dany Mitzman who lives in Bologna and is a a long term vegetarian. After reading her article, here at Emilia Delizia, we felt that we should write back an open letter to this author on our website for everyone to read.
Artichokes are an Italian speciality and can be eaten raw with a little olive oil salt and vinegar
First of all the article gives a stereotyped images of Italians as short-sighted and meat hungry people with no respect for vegetarians and animals. Is it so difficult to find vegetarian restaurants in Bologna the capital of the Mortadella pork sausage?
The short answer is do not expect to find vegetarian options on the menu of a TRADITIONAL TRATTORIA, as the words imply the cooking is based on the tradition. Back in the days people had to get by with what they had and pork fat was often the only option to get the calories that they need to sustain themselves. So these menus are not designed to be vegetarian friendly, and non-meat eater should not expect to find meatless dishes at a place proudly serving the traditional fare.
This does not exclude that in the tradition there are no vegetarian dishes, just to name a few you can have Tigelle (bread) with some local cheese or pinzimonio which is a selection of raw vegetables (crudity). Also you can have maltagliati e fagioli, they are the trimmings of tagliatelle making served with beans, just ask the waiter if they used pancetta to flavour the sauce.
Pinzimonio – a vegetarian dish available in Italy
Most restaurants in Italy will be more than happy to customise their dishes for you. Even if it is not on the menu you can ask to have pasta and tomato sauce. These days they are quite accustomed to being asked for variation due to diet restrictions of their clients. Such as gluten intolerances, food allergies vegan or vegetarian options are welcome as they want you as a customer. In fact Italian are fussy eaters and it is quite common to hear in restaurant a customer to ask for a customised pasta dish or pizza.
Did you know that Italy and the Mediterranean diet is vegan friendly?
If you are in Bologna and you are vegetarian or vegan, remember that you are in Italy home of the Mediterranean diet. You can easily find a pizzeria and order Pizza Marinara. This pizza is just the base, olive oil, and garlic. It is tasty, cheap, healthy, and filling and of course it is vegan friendly. Now many pizzeria also cater for gluten intolerant people and it is common to find Kamut pizza, or even totally gluten free varieties which are normally prepared in a separate kitchen.
Continuing we can also mention other dishes such as spaghetti aglio, olio and peperoncino. A simple spaghetti dish made by stir frying garlic, and chilli pepper in extra virgin olive oil. Especially dishes from the south tend to be made with wheat, vegetables, olive oil and not much more, above you just have some ideas, I am sure you can figure out more combination of vegetarian and vegan dishes in Italy.
Italy as the home of modern vegetarians.
With so many sausages, cured meats, salami and prosciutto is hard to believe that Italy is now home of 7 millions vegetarians. In fact according to a research by Eurispes now more and more Italian are giving up meat for vegetables making it the most vegetarian country in western Europe. If this trend continues there will be 30 millions vegetarians in 2050 in Italy.
It is also worth to mention an organisation called “UN PUNTO MACROBIOTICO” which has restaurants in many major cities including Bologna. The not-for-profit charity promotes healthy eating via veganism. I believe Dany Mitzman has been a little short-sighted to write an article where the Bolognese are picutured as hungry meat eaters. In our opinion she should do more research about the place where she is living her life at moment.
What would be visiting Bologna and not to take any culinary experiences while you are staying in the capital of Emilia Romagna, and to be precise the capital of Italian modern cuisine. Bologna is the Fat, the Learned and the Red. The Fat is referring to the rich cuisine that it a typical signature of the area. So in short it is the best place on earth to visit for food a unique mecca for the foodies.
Pasta making classes, learn how to create Tortelllini, Tagliatelle and Tortelloni with our cooking classes in Bologna.
Paolo Atti famous pasta maker in Bologna
In Bologna pasta is made with soft semolina flour bound together with the freshest eggs. Here a unique chance to learn from a master chef how to produce the most amazing dishes starting from these simple ingredients. Fresh egg pasta here is not only Tagliatelle al Ragu’ but it comes in literally hundreds of shapes, variates, different fillings and sauces. Just to name a few of the most popular Tortellini, tiny dumpling shaped according the navel of Venus (or Lucrezia Borgia) stuffed with the tastiest produces of the land: Parmesan, Prosciutto, and Mortadella Or Tortelloni which are a bigger version but stuffed with Ricotta (a by-product of Parmesan production) and herbs. Cookery classes in Bologna include a tour of the local medieval market to buy the ingredients. The expert and professional chef will introduce you to the best Bolognese ingredients to make the perfect sauce for your pasta dish.
Cooking at home with the Cesarine in Bologna.
Cesarine is a group of ladies (and gentlemen) who are the holders of the real Bolognese cooking tradition. This organisation takes small groups of discerning cooking amateurs to private homes. Here you will be introduced to Bolognese cooking style in the most intimate way: directly at local’s home to taste the real home cooking recipes. For those not interested in hand-on experiences the Cesarine also organise lunch and dinners for family and friends travelling to Bologna. The Cesarine is a charity organisation and you will be asked to purchase an annual membership to have access to their services.
Taking a culinary walking tour in Bologna to learn about history, tradition and cuisine.
Bologna needs to be discovered step by step and the old lady will open herself to those who know where to look. Having said that Bologna needs time to be discovered, there are many hidden treasures that need to be savoured slowly. Taking an organised food tour in Bologna or just doing it by yourself is a fun thing to do while visiting the town in a day. You can visit old pasta shops such as Paolo Atti, the home land of hand made tagliatelle and tortellini in Via Drapperie 6. The premises can visited with prior booking for small and large groups. Not too far from the city centre is also possible to pay a visit to an artisanal Mortadella SALUMIFICIO PASQUINI & BRUSIANI via delle Tofane, 38 Bologna. Continuing and getting toward lunch you can also stop at the Salumeria Tamburini for a platter of cured meats, cheese served with a warm piadina and a nice glass of wine. Finally you can tickle your taste buds and tame the sweet craving at Venchi or Majani who represent the chocolate tradition of Bologna.
Even to strictly related to food you should also pay a visit to the oldest university in world that is just stone throw away from Piazza Maggiore. The wooden anatomy room is opened regularly to visitors for appreciation.
Do not forget that Emilia Delizia organises the 3 gourmet food tour from Bologna and the tour will take you to visit real parmesan cheese producers, Balsamic vinegar and Parma ham with a lunch that it will not easily forgotten, for more information please click here.
Bologna is utterly famous for its fresh egg pasta, such as tagliatelle and tortellini. But there are three dishes equally rich and tasty that are often overlooked by the foreign visitors. Namely Passatelli, Zuppa Imperiale and Tagliolini in Brodo all of them are served in the famous capon broth that made Emilia famous for its food.
Passatelli, Bologna style bread dumpling.
Passatelli probably is a dish from the poor farmer culinary tradition. In fact they involve to use left overs such as stale old bread. It was a custom of the area to keep all uneaten bread in a bag and used it up for these poor dishes. To make passatelli you will need to make breadcrumbs and mix them with one egg, parmesan cheese until you form a moist dough. To season you can add a bit of salt, nutmeg and lemon rind! Once you have done so you will need to make “worm like” extrusions from the compound, this is usually done with a tool that resemble a potato ricer with bigger holes, if you do not have this you can use a grater with larger holes and literally grate the pasta you made. Cook the passatelli in your best broth and sprinkle with parmesan cheese. Enjoy.
Zuppa imperiale, The imperial Soup of Bologna.
Zuppa imperiale is one of the lost recipes of the Bolognese traditions and one of the most tasty ones. Mentioned by Pellegrino Artusi cookbook, the dish has ancient origins. The ingredients are simple: semolina, eggs, Parmesan cheese salt, lemon rind, nutmeg and butter. It is interesting that the semolina and the parmesan cheese are used in equal amounts. The trick is to obtain a soft and whipped compound that it is going to raise and become like a savoury sponge cake once baked in the oven. The cake should be golden and slightly crispy outside and soft and spongy inside in order to absorb the broth that it is going to be serve with.
Tagliolini in brodo, Italian style noodles in chicken stock.
People are often impressed by this dish due to the familiarity with Asian preparations such as Japanese ramen. Tagliollini are egg tagliatelle that have been cut very thinly, about a 3rd of the typical width. The stripes are simply cooked in the traditional capon broth and they should be eaten with a fork and spoon, probably the only pasta dishes that you are allowed to eat that way.
5 foods you should eat when visiting Bologna. This province has one of the greatest culinary tradition in Italy because its area encompasses the Appennini mountains and the Pianura Padana. The array of basic ingredients is enormous giving birth to sophisticated and traditional cuisine.
Crescentine or Tigelle.
a typical dish of Bologna and Modena: crescentine or also called tigelle
Crescentine are simple small breads traditional baked sandwiched in disks of clay and cooked by the kitchen fireplace. The ingredients for the dough are simply flour, water salt, yeast (sometimes a splash of cream). The greatness of this bread is that it becomes crispy outside and it is hot and moist inside therefore thy are just great when cut in half and stuffed with the local salumi. Crescentine are the food of the Appennini mountains and widely eaten across the provinces of Bologna and Modena. For a nice addition you should try them with Pesto alla Modenese. This nothing else than pork lard mixed with a pinch of salt, garlic, rosemary and parmesan cheese.
Mortadella
Mortadella vendor in Bologna
It is long the tradition of pork raising in the Emilia Romagna area. The meat is mostly consumed in form of sausages, salami and hams, and rarely eaten fresh. Bologna most iconic sausage is Mortadella. Lately this cooked sausage is living a revival and producers are trying to move away from the unhealthy image of a fatty sausage. According to the traditional recipe it must be made from the lean and noble parts of the animal which are ground to a fine paste, fat cubes and spices are added, then stuffed into a casing suitable for the size, and finally slowly cooked for 2/3 days at low temperature. Mortadella can be thinly sliced or cubed.
Parmigiano Reggiano.
Parmesan cheese – Parmigiano Reggiano
Parmesan cheese is the king of cheeses. Made from high quality unpasteurised milk and aged from a minimum of 12 months. However rarely it is eaten at this age. Bolognese people like their cheese when it is at least 24 months old. At this age it has fully developed its potential flavours and it is suitable to enhance the stuffing of tortellini . Bologna produces Parmigiano Reggiano only on the west bank of the Reno River. At the moment of writing there are about 10 producers of the cheese in the Bologna area, you will find more proudcers in Mantua, Modena, Reggio Emilia and Parma.
Shavings of Parmigiano Reggiano can be also enjoyed with a few drops of traditional balsamic vinegar of Modena.
Tortellini.
window shopping in Bologna: hand made tortellini
Tortelllini are the quintessential Bologna’s winter food. In town there is no Christmas without a plate of tortellini cooked in capon broth. As the legend goes they have been shaped according to the navel of Lucretia Borgia. As she checked in to a INN, the host impressed by her beauty was trying to spy her from the keyhole, but he could only see her pretty belly button.
Traditionally tortellini are made from sheets of egg pasta. Then stuffed with minced pork, parmesan cheese, mortadella, prosciutto, and the recipe changes depending on the family who makes it. Today you can buy tortellini almost everywhere but the best ones are those made by hand. They are pricey but well worth every cents.
Zuppa Inglese.
To conclude our short guide to the Bologna food tour we wanted to include a dessert. After all sweets always close all good meals. Zuppa Inglese is another iconic dish of Bologna but quite common all over Emilia. This pudding is inspired from English trifles in fact the the name translate roughly to “The English Soup” . it is made from 2 custards: egg and a chocolate custard which are then layered on top of savoiardi biscuits (Italian Ladyfinger). These biscuits are spongy and especially made to soak up the liquors that are added.
Lovers of Italian food have labelled the Regione Emilia-Romagna as “the bread-basket of Italy.” It’s easy to see why. The historic cities of Parma, Modena and Bologna are famed for their food, from the air cured and delicate prosciutto (Parma ham), parmigiano reggiano (parmesan cheese) and traditional aceto balsamico (balsamic vinegar) – some of the quintessential ingredients of Italian cooking. The verdant Po Valley has given rise to agricultural practices that produce some of the most flavoursome and robust ingredients in the country.
Starters.
When visiting Parma, Modena and Bologna, the starters are most likely to be slices of Parma ham, culatello, Salame di Felino, and shavings of Parmesan cheese. Parma ham has a delicate sweet savouriness that it is unique to this air cured ham. Culatello has also a unique and distinctive savouriness and every bite keeps giving our flavour, with hints of aromas like black pepper. Parmesan cheese is the quintessential savoury flavour, unique and inimitable, due to the long fermenting ageing.
First courses: Pasta Dishes
Fresh egg pasta in Emilia-Romagna is an artistic affair. Indeed, the cooks of this region are believed to be the masters of fresh pasta, producing distinct varieties of stuffed tortellini, and Tortelloni. Such pastas are recognised by their intricate and delicate shapes, as well as their rich fillings, which usually include pork or soft ricotta cheese.
Tortellini or Cappelletti
These attractive little pasta dumplings are filled with the best meats of the region – prosciutto, mortadella (a local variety of sausage) and ground pork. There are many old legends as to how tortellini originally came about. The most popular tale comes from Modena, near the Castelfranco Emilia. Lucrezia Borgia checked into an inn there, and the host was so captivated by her beauty that he spied on her through the keyhole of her private room. He only got a glimpse of her navel, but was so thrilled by this sight that he immediately went to the kitchen and attempted to recreate it in the form of pasta. And thus tortellini were born. For the real connoisseur they are only served in the famous Emilian capon broth, but a cream version is also available in most restaurants.
Tortelloni
This is a larger version of tortellini, squares of egg pasta (in Emilia Romagna is commonly called sfoglia) are folded into triangle and folded one more time into a hat shape. They are commonly filled with spinach, ricotta cheese and a generous sprinkle of Parmesan cheese. They are served with a sauce – butter and sage being a local favourite, but also with a nice tomato sauce with a leaf of basil.
Passatelli
To your surprise this time it is not going to be a pasta dish. Passatelli is the poor man meal made into an elegant and refined dish, and if you visit Bologna in the winter months, it would be a sin not to have passatelli. This dish consist of dumpling made of bread crumbs, egg, and parmesan cheese. This is worked and turned into a dough and pressed through a die to obtain the classic shape. The dumplings are then served in a rich capon broth.
Zuppa reale
Along Passatelli, Zuppa reale is one of the less known dishes of the Emilian cuisine but well worth the hunt. Zuppa reale is a sort of spongy omelette like cake which is cut into cubes and served in the capon broth. The ingredients are flour, eggs, a lot of parmesan cheese, butter. The dough is cooked in the oven until golden crispy and spongy inside, then left to cool a little and cut into bite size dumpling.
Meat Dishes
Emilia-Romagna has a thousand-year history of raising swine – making it one of the most distinguished Italian regions for pork. Local pork dishes are layered in flavour, rich and hearty, and are perfect for chilly winter evenings. Veal is also a popular meaty option.
Zampone from Modena
Emilia-Romagna is famous for its decadent range of preserved meats and salamis. Zampone of Modena is a unique local treat that is often eaten at Christmas time. This winter sausage was born in 1510. Modena was under siege at the time, and food had to be preserved. As a result, ground pork, rind and other cuts were salted and stuffed into a de-boned pig’s trotter. These days, zampone is served with lentils and washed down with Lambrusco DOC.
Cotolette alle Bolognese
Tagliatelle alla Bolognese (it’s actually called tagliatelle al ragu in Italy) is not the only famous dish to emerge from Emilia-Romagna’s historical capital, Bologna. This original veal parmigiana consists of breaded veal topped with shavings of parmesan cheese. It can be also layered with prosciutto, but for an authentic and complex speciality white truffles are added as a final touch.
Bollito Misto
As the tortellini go with the broth, the meat is normally eaten as a second course. When visiting Bologna you should ask for the Carrello dei Bolliti, literally the boiled meat trolley. The waiter will oblige and push to your table a serving trolley full of succulent boiled meats. Here you will find capon, boiler chicken, beef briskets, as well as beef tongue for the more daring. The meats sliced thinly and served with salsa verde or mostarde. Salve verde is a condiment made with a base of parley and cooked carrots, boiled eggs, olive oil, vinegar, the recipes varies from location to location. Mostarda is more typical in the northern areas of Emilia Romagna and consist of fruits cooked in a light mustard sugary syrup.
Desserts
Many sweet dishes of Emilia-Romagna originated from traditional festivals highlighting the weeks before Easter. People would often indulge in sugary treats on Shrove Tuesday before the period of abstinence marked by Lent.
Tagliatelle Dolci
This sweet resemble to original pasta dish is one such Shrove Tuesday invention. Strands of tagliatelle are deep-fried, and then coated in honey. This is a popular dessert throughout Bologna. It can also be topped with sugar, cinnamon or lemon zest.
Zuppa Inglese
This directly translates to “English Soup,” but it actually refers to the Italian version of English trifle. During the 16th century, the rulers of Ferarra met with Elizabethan statesmen from England, and this contact introduced them to the delicious custardy dessert. The Italian diplomats fell in love with it, and attempted to make it using local ingredients. The Emilian version consists of pan di spagna (sponge cake), or savoiardi (finger biscuits), thick custard and Alchermes, an aromatic herb liqueur.
These are just a few of the dishes you will discover on a gastronomic journey of Emilia-Romagna. Its culinary legacy is sometimes rustic, but also elegant and refined – and is considered one of the best in all of Italy.
Digestive liquors
A meal in Italy is not finished without a shot of your favourite digestive. In Modena we have the dark and aromatic Nocino made from unripe walnuts which are steeped into pure alcohol, and sugar. The liquid is aged into oak or hash barrels for a minimum of 6 years. In Parma you will be likely to be served Barniolino. This liqueur is made from the berry of the wild growing hawthorn berries steeped into alcohol and sugar. The liquid has hints of strawberry and cherries with a pleasant bitterness.
Wines of Emilia Romagna.
Wines in the region and often sparkling red, this is unique characteristic of our products. In fact Lambrusco (Modena) and Gutturnio (Piacenza) are wines that in the tradition where double fermented in their bottles. This would give rise to a first alcoholic fermentation and then a second one which gives the bubbles to the wine. Lambrusco is a wine that is enjoyed young, often the year after the harvest, and it certainly lends itself to accompany the rich local cuisine. Remember that the perfect lambrusco is a dry wine, with an evanescent froth, purple in colour (Grasparossa variety) with hints of violet flowers.
The protagonist of “The Garden of the Finzi-Continis” a university student in the 1930 dines at “Pappagallo” and drinks coffee from “Zanarini,” the same historical buildings and establishment that you might find in Bologna today. The City name is “the learned ” thanks to the university funded in 1088 and “the fat” because of its agricultural wealth, splendour and culinary heritage, not to mention the sympathetic and friendly inhabitants.
The Bologna glories start from the ancient city. The two towers near Piazza Maggiore, S. Petronio and the University are inviting you to walk under the arcades, to discover a town centre still full of charm. One of the first discoveries are the attractive food delicacies of the area. A wealth of products which has not match elsewhere.
The local cuisine has an exclusive sense: the gastronomic tradition of Bologna is both wealthy and celebrated. Over time the tradition has expanded, the name “Bologna”, referring to the cuisine is now a synonymous of flavour and generosity. The Bolognese sauce along with the tagliatelle are still the building elements of Italian cuisine. Another cornerstone of this cuisine is the tortellini. They are still hand crafted one by one, produced according to ancient recipes (filed at the local Chamber of Commerce). Then there is the lasagne, thick and succulent as the colours of the Baroque painters seeing in the museum galleries. There is also the “Fritto Bolognese” fried vegetables sumptuous arpeggio between sweet and salty. Another dish is The Pinza a farmer sweet described for the first time in 1644.
Outside the city gates we have the circle of the Bologna hills that are just there to be discovered. An extended natural park and reserve. The beautiful countryside around the town of Monteveglio is particularly recommended. An ancient walled town, where you can find an abbey dedicated to of S. Mary.
The province of Bologna is cut in two by the Via Emilia. To the north lies the vast Padana plain defined by the River Reno, which stretches and leads to Ferrara. In the opposite direction leading south you will find limestone hills called Gessi Bolognesi, then continuing there are the mountain of the Apennine range. In the plain there is a thriving farming and horticultural industry, producing one of its leading product known as Mortadella di Bologna IGP (the of queen of Bologna). The same area also produces the potato of Medicina and the green asparagus of Altedo IGP, as for the wine we have the Montuno Doc produced from vineyards growing along the course of the river.
The vineyard becomes the protagonist on the Bolognese hills between the Panaro and ldice rivers. It is the area of the Colli Bolognesi Doc, which is divided into seven sub-denominations or geographical micro zones. In average vineyards are located between 100 and 300 meters above sea level, the soils is loose and clay is plenty.
Among the white wines, we have the native Pignoletto, along with a robust red Barbera.
Towards the eastern boundary farmers grow Albana di Romagna DOCG and DOC wines of Colli lmola. On the west, the tourist will find the ROUTES OF CHERRY AND CASTLES which is leaving the capital Bologna and leading to Vignola where the most beautiful places in the area can be admired.
Here the food is a mix of the classic Bolognese cuisine (fresh pasta and salami), with the attractions of autumn fruits such as mushrooms, truffles, chestnuts from the Apennines. Continuing on the mountain, an important destinations for the gourmet traveller is Savigno. It is named “The City of Truffles (white)” with a major festival and exhibition market in autumn. Also you can visit Castel di Casio, another center for the collection of precious fungi in valley of the Reno. Another renaissance town is Castel del Rio, in the upper valley of Santerno, from here you can also continue up from Imola Montanara along the road that leads to the impressive peaks a between Tuscany, the capital of the Chestnut (IGP) and Marrons.
Emilia Delizia goes to discover the wine and food hidden on the spectacular rolling hills just 30 minutes south of Bologna.
A visit to the local castle between Bologna and Modena
Pignoletto the king of Bologna wines, with Lambrusco to follow.
When you say wine in Bologna you mean Pignoletto DOC. This wine is of course sparkling in following the best of the Emilia Romagna tradition that command for frothy wines. Opposed to Lambrusco Pignoletto is a whine wine, it is light, refreshing with a pleasant bitterness that it is a characteristic of the clays soils around Bologna. Pignoletto is to marry local dishes, tagliatelle, lasagne, tortellini and of courses it is the best aperitif together with Parmesan cheese that it is produced on these hills between Modena and Bologna. Emila Delizia visited wine producers in Castello di Serravalle a lovely hill top castle where both Lambrusco and Pignoletto are made according to the sparkling tradition of this area.
Vini dei Colli Bolognesi route – Wines and castles of the Bologna hills between the Reno Savena, Samoggia rivers.
This is a very interesting wine route in Italy for those staying in Bologna, you will have the opportunity to explore many castles, churches, hamlets on top of the hills overlooking the vineyards, so no need to travel to Tuscany to have this sort of idyllic Italian country side. The Castello di Serravalle is typical example of well preserved medieval castle between vineyard fields where the foodie and wine connoisseur can sip wine on a tour.
a view of our beautiful rolling hills
Savigno truffles, porcini, and old fashion osterias.
If you are adventurous and want to explore the Bologna hills between here and Tuscany an afternoon spend in Savigno it is a good bet. the town is lovely and it is one of the most famous truffles towns in Italy, hosting a truffle festivals once a year in October and November. A hidden gem is definitely the Da Amerigo restaurant. The clientèle is mostly Italian and all give excellent reviews about the food here which is made using only excellent ingredients and generous shavings of truffles.
Spilamberto the balsamic vinegar museum and the best ice-creams in the whole world.
Spilamberto or also known in the middle ages as Spina Lamberto, seems to to have given birth to the balsamic vinegar of Modena, it is an age old tradition that has started here from aged and cooked grape juice. In Spilamberto you will find the Traditional balsamic vinegar museum, that it is open to anyone but the guided tours must be booked in advance.
In the corner of the main square just 2 minutes from the Rangoni Castle, you will find an icecream shop called Gelato. The ice creams here are simply sublimes and we have not been able to find a match. The use only organic eggs, sugar, milk and only the best seasonal fruits. The results cannot be described with words you must try it yourself.
hunting down the best ice creams in Italy – Bologna
In the northern region of Italy lies the beautiful Emilia-Romagna region, one of the most developed regions in Europe. The Emilia-Romagna region is filled with rich history dating back to ancient Rome, architecture from the Renaissance, and breathtaking scenery.
There are many day trips offered from the regional cities of Bologna, Modena, and Parma that will allow you take in everything you want from your trip. The convenience of the public transportation system will allow you to travel with ease throughout this beautiful region of Italy.
Traveling from Parma
Cinque Terre, “The Five Lands”
The Cinque Terre is settled upon the Italian Riviera and is named for five cities: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore. The seaside terraces that have been built for centuries on the cliffs of the steep landscape give this area a rustic charm of its own. The atmosphere, fine dining, and walking trails that connect the five cities make the Cinque Terre a tourist hot spot.
Milan
The city of Milan is the second largest city in Italy. The large population of this city makes Milan one of the most diverse and vibrant cities in Italy you will ever visit. Milan is home to the UNESCO World Heritage Site, the Church of Santa Maria delle Grazie, and it is filled with designer shops.
Fidenza Village, Chic Outlet Shopping
With more than 100 shops, the Fidenza Village will provide you with everything you will need in your shopping experience. Tourists will not only enjoy each of the upscale and exclusive shops but also the pleasant and elegant atmosphere that the famous Fidenza Village is known for.
Cremona
Nestled on the left of the bank of the Po River lies beautiful and historic Cremona, known for its religious and musical histories. Tourists will enjoy the Cathedral of Cremona, which displays some of the best Romanesque-Gothic art in all of Northern Italy. Music lovers will enjoy the rich musical history that Cremona has to offer, which dates back to the 12th Century Cathedral.
Traveling from Bologna and Modena
Florence
Considered to be the birth place of the Renaissance, the city of Florence is art in itself with its historical buildings and the beautiful Amo river etching through it. Arts districts and museums such as the Uffizi Gallery, the Ponte Vecchio, and the Florence Cathedral make Florence a tourist destination you can appreciate inside and out.
Verona
Verona is the epicenter for historic buildings and architecture. Roman buildings like the Verona Arena that was established around 30AD, as well as buildings like the Basilica of San Zeno Maggiore, which was established between the years of 1123-1135, still stand in beautiful Verona. This has earned Verona the World Heritage Site status by UNESCO. Verona is the city to go to for anyone who is interested in ancient history and art.
Barberino Shopping Outlet
Designed with the Renaissance style that is known through Northern Italy, the Barberino Shopping Outlet will provide you with the unique shopping experience you are looking for. Boasting sales on everything from 30%-70% you will be certain to find the designer styles you have been looking for without the designer price. Source: http://www.mcarthurglen.it/barberino/en/the-outlet
Venice
Settled in the marshy Venetian Lagoon lie the 118 tiny islands that make up the city of Venice. If your visit only allows for one day trip then Venice is the place you want to go. The vast culture, shopping, dining, architecture, and arts districts all on the unique waterways in Venice will ensure that your day will be filled with endless wonders.
Mantua
Mantua has a rich musical history and played a significant role in the history of opera. The city was also home to many famous artists including Leone Battista Alberti, Donatello, Peter Paul Rubens, Pisanello, Luca Fancelli and Nicolo Sebregondi. Mantura is also home of the Festivaletteratura, a literary fair that is held for five days with nearly 200 events each year.
Padua
Standing upon the top of the Bacchiglione River is the beautiful city of Padua that has dense streets that open into the large communal piazze. Padua is home to the University of Padua, which is 800 years old and was once a place for Galileo Galilei to lecture. The city itself is filled with many architectural wonders that embody the art and history that make Northern Italy so unique.
Ferrara
Surrounded by more than 9km of stone Renaissance walls built in the 15th century, Ferrara has also earned the title as a UNESCO World Heritage Site. The numerous and important buildings in this city including Castello Estense make Ferrara a must see destination for visitors.
Ravenna
Ravenna’s rich history and Christian influences have earned eight of its buildings a place on the World Heritage List. The Mausoleum of Galla Placidia, the Neonian Baptistery, the Basilica of Sant’Apollinare Nuovo, the Arian Baptistery, the Archiepiscopal Chapel, the Mausoleum of Theodoric, the Church of San Vitale, and the Basilica of Sant’Apollinare in Classe are all iconic destinations that you must visit in Ravenna for their blend of different art influences. Source: http://whc.unesco.org/en/list/788
Lake Garda
Lake Garda, the largest lake in Italy, is world famous for its pristine beauty and is surrounded by several towns and islands. The town of Sirmione hosts the Virgilio & Catullo Spa, and is a great destination for dining and shopping. Scaliger castle, Catullus’ villa, the Roman spa Grotte di Catullo, and the sulfur springs that are famous for healing all make Lake Garda a vacation paradise.
So you’re thinking about visiting Bologna for the very first time and ready to check out famous landmarks like the Pizza Maggiore, Torre degli Asinelli, and Palazzo Comunale.
However, before you jump on a plane and get ready to fly, it’s important to know where you’re going to eat!
In this article you will learn all you need to know about the 5 best Eateries in Bologna. This article will make sure that you won’t go hungry wether it’s breakfast, lunch or dinner.
1. La Baita Del Formaggio
La baita del Formaggio is located behind the famous landmark Pizza Maggiore and is a place you must visit if you’re interested in food.
La Baita is known as the most delicious cheese shop in the area. Hungry travelers can take a break and enjoy a tasty lunch of affettati also known as cold cuts.
You can also try yummy cheeses such as their Parmigiano , delicious fresh ricotta, cheese and ham platters, You can also try various meats and cheeses from around Italy.
The platters are very good value you can have lunch with 10 euros.
Trattoria Anna Maria
Trattoria Anna Maria is known for serving excellent tortellini in broth for the last 26 years. Dishes are fairyl priced and they are definitely worth it. You can expect to spend around €25– €30 for full coursed meal – and , by doing so you are guaranteed to be completely satisfied. Portions are plenty, enough to satisfy any appetite. Here you will find all the excellent pasta dished that made Bologna famous for the food.
The Trattoria Anna Maria is also known for its beautiful kitsch interiors, photo decorated walls of famous diners, and outstanding waiters dressed in red waistcoats while balancing plates piled high with delicious orders.
Taverna dei Lords
Taverna Dei Lords of Lords offers an outstanding cuisine from traditional Bologna’s repertory at small prices. They have many signature dishes, while also serving all of the standard traditional meals. Taverna dei Lords offers 3 set menus for lunch that are affordable and tasty. Here you will get an idea about how to eat like a Bolognese here without breaking the bank. The Restaurant also has a very rustic Bologna interior and the friendly waiters will not fail you .
Sobetteria Castiglione icecreams
The Sobetteria Castiglione is located between the gorgeous arch spanning from 1000 and the town entrance of Porta Castiglione.
Sobetteria Castiglione is a well known ice cream shop that uses fresh ingredients and makes desserts to die for. Sobetteria Castiglione prides itself in making each creation just as tasty as the last.
If you’re searching for a place to get dessert after dining at the places listed above Sobetteria Castiglione is the place to go. Bologna is known as the food capital for a reason.
Al Sangiovese
Al Sangiovese is a small romantic restaurant located in Borgo D’Azeglio and very near the gorgeous landmark Piazza Maggiore.
Al Sangiovese is a very traditional eatery with a deep love for the dishes they create. Their welcoming hearts and delicious food is enough to warrant any traveller to dine there.
Good selection of local (and not so local) wines hence the name.
Bologna for the food traveller
Visiting Bologna for the very first time will be a thrilling adventure that you will never forget. From the famous Landmarks, to the wonderful people, and delicious Eateries …Bologna offers it all.
Convince your friends or significant other and make sure to visit Bologna, Italy once in your lifetime, Within Europe you can fly to Bologna for a weekend and fares tends to be reasonable as well as the hotels. From Bologna also you can explore other foods such as Parmesan, Balsamic vinegar, Parma ham and wines.
