Start in Bologna, then follow the region through its distinct local tables. Emilia and Romagna share a regional name, but a city menu is only the beginning.
1. Tagliatelle al ragù
In Bologna, begin with egg-pasta ribbons dressed with a slowly cooked meat sauce. The pasta and sauce are a partnership: a plate should let you enjoy both.
Read the menu for tagliatelle al ragù. A restaurant’s preparation may differ from the published civic recipe; ask what is in the sauce rather than assuming every kitchen uses the same ingredients.
2. Tortellini in brodo
Small filled pasta served in broth is a useful first encounter with Bologna’s table. The filling commonly brings together meat, cured pork and cheese.
A bowl of broth can be a full first course. Ask about the filling and broth if you need to avoid pork, meat, milk or egg.
3. Tortelloni and seasonal fillings
The larger tortelloni are a different choice from tortellini. Ricotta-and-herb fillings are familiar in Bologna, while squash-filled pasta belongs to other regional traditions too.
A meat-free filling does not tell you everything about a dish. Check the sauce and cheese as well, and let the current menu guide your choice.
4. Lasagne verdi
Green pasta sheets, ragù and a creamy sauce make a substantial baked dish associated with Bologna. It is a meal worth giving its own appetite and time.
Choose lasagne or another pasta as your main lunch focus. You do not need to order every familiar name at the same sitting.
5. Mortadella and a simple bread stop
Mortadella is an important Bologna speciality: a cooked pork sausage with a fine texture and visible pieces of fat. Thin slices and good bread make an easy introduction.
Order a small amount at a food shop or a simple sandwich. Check the ingredients: some versions include pistachios, and seasoning varies by producer.
6. The wider Emilian pantry
Parmigiano Reggiano, Parma’s cured ham and Modena’s balsamic traditions open doors beyond Bologna. A tasting is most useful when you learn where a product comes from and how it is made.
Look at the actual label and ask what you are tasting. A cheese, a ham and a vinegar are separate products, with their own producers and identities.
7. Crescentine, gnocco fritto and piadina
Fried dough appears under local names in Emilia; piadina is a flatbread tradition of Romagna. Treat these as clues to where you are eating, rather than interchangeable words for one regional bread.
Ask how the bread is prepared and what comes with it. A filled piadina can be a light meal; a basket of fried bread may be served as part of a shared plate.
8. A small sweet finish
Bologna’s torta di riso brings rice, milk, eggs and almonds into a dense cake, often with candied citron. Elsewhere, let the town’s bakery and the season introduce another regional sweet.
Try one small piece with coffee. If nuts, dairy or alcohol matter to you, ask about the recipe before choosing a portion.
Read further
Bologna’s food guide · Regional recipes and traditions · Piadina in Romagna · Bologna rice cake
Sources checked on 7 October 2026. Check current access and opening information before travelling.