Traditional Foods

Spaghetti Bolognese?

Our “Must-Taste” List

Bologna is often referred to as the “food capital” of Italy. It

Mortadella Bologna

Mortadella Bologna is a type of Italian cured sausage originating from the city of Bologna in the Emilia-Romagna region. It is a large, finely ground pork sausage, traditionally made with high-quality pork, including pieces of fat, which contribute to its characteristic texture. The meat is seasoned with salt, pepper, and other spices, and the sausage is typically studded with small cubes of pork fat.

Crescentine (Gnocco fritto)

Crescentine, also known as Gnocco Fritto, is a traditional Italian fried dough dish that originated in the Emilia-Romagna region. It consists of small squares or rectangles of dough that are deep-fried until they become golden and puffy. The dough is typically made with flour, water, lard or olive oil, salt, and baking powder. Often served as a savory accompaniment to various dishes. It pairs exceptionally well with cured meats, cheeses, and spreads.


Balanzoni is a traditional Italian pasta dish originating from Bologna. The dish consists of large green tortellini-like pasta that’s stuffed with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin. The pasta is green because it’s been prepared with spinach.


Tortellini are known for their distinctive shape, which is typically achieved by folding the pasta into a ring and pinching the ends together. The result is a small, pasta parcel that is usually served in broth, cream-based sauces, or tomato-based sauces

Tagliatelle al ragu

Tagliatelle al Ragu is a classic Italian pasta dish that consists of flat ribbon-like pasta (tagliatelle) served with a rich, slow-cooked meat sauce known as ragu. The dish is particularly associated with the Bologna region.

Please don’t call it Spaghetti Bolognese!

Polenta e squacquerone

“Polenta e Squacquerone” is a traditional Italian dish that combines two classic elements: polenta and squacquerone cheese.

Polenta: Polenta is a dish made from coarsely ground yellow cornmeal, cooked to a creamy or firm consistency depending on the recipe. It has been a staple in Italian cuisine for centuries and is often used as a base for various toppings.

Squacquerone: Squacquerone is a soft and creamy Italian cheese, usually spreadable in texture. It comes from the Emilia-Romagna region and is known for its mild and slightly tangy flavor