Bologna is renowned for its culinary tradition. It is the home of the
famous Bolognese sauce, a meat-based pasta sauce. In Italy, it is called
ragù and is substantially different from the variety found worldwide. In
Bologna, the sauce is used only as a dressing for tagliatelle, and serving
it with spaghetti is considered odd. Situated in the fertile Po River
Valley, the rich local cuisine depends heavily on meats and cheeses. As in
all of Emilia-Romagna, the production of cured pork meats such as
prosciutto, mortadella and salumi is an important part of the local food
industry. Well-regarded nearby vineyards include Pignoletto dei Colli
Bolognesi, Lambrusco di Modena and Sangiovese di Romagna. Tagliatelle with
ragù, lasagne, tortellini served in broth, and mortadella, the original
Bologna sausage, are among the local specialties .
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