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Restaurants in Bologna

Where to eat in Bologna: tortellini in brodo and tagliatelle al ragù, mortadella IGP, crescentine, and the Quadrilatero.

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Eating in Bologna

Bologna is the city of hand-rolled pasta, and that is not a figure of speech: here it is a trade, with its own school and its own sfogline.

The pasta

  • Tortellini in brodo — capon broth, and in broth they stay: this is the feast-day dish. The recipe is filed with the chamber of commerce, as is the one for ragù;
  • Tagliatelle al ragù — not "bolognese": here they go by their own name, and the ragù is meat;
  • Lasagne verdi with spinach pasta, and passatelli in broth.

The cured meats and the bread

Mortadella Bologna IGP is cut thick and eaten with crescentine and gnocco fritto. Friggione — onion and tomato cooked for hours — is the house condiment.

Where the city shops

The Quadrilatero, behind piazza Maggiore, is the grid of food shops in the old centre; the Mercato delle Erbe is the covered one. In the glass, Pignoletto dei Colli Bolognesi DOCG.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Bologna

For when dinner is a few kilometres away.