Restaurants in the province of Bologna

Bologna has one of the most codified cuisines anywhere: some recipes are lodged with the Chamber of Commerce, and the difference between a tortellino and a tortello is a serious matter.

What you eat here

• Tortellini in brodo — small, hand-folded, filled with pork loin, prosciutto, mortadella and parmesan. The broth is capon, and they are not served dry.
• Tagliatelle al ragù — pasta rolled by hand, meat ragù cooked for hours. Not "bolognese": here it needs no surname.
• Mortadella di Bologna IGP, cut thick or diced, and Modena's prosciutto next door.
• Green lasagne with béchamel, crescentine and tigelle with lardo pesto.
• Parmigiano Reggiano DOP — Bologna is inside the zone, west of the Reno.

The wine

The Colli Bolognesi make Pignoletto, the white for tigelle, plus Barbera and Cabernet reds; towards the plain Lambrusco begins.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.