Bologna has been considered one of most important food capitals of the world since ages. Its secret recipe lies in the capable hands that made the food and wine tradition popular thanks to a stimulating mixture between innovation and the passionate curiosity about the authentic flavours of the region. All this, together with the spirit of the local inhabitants and their conviviality, to be felt in every bar, restaurant or tavern during the so named “aperitivo”, has contributed to the success of such extraordinary tradition, which survives in every season of the year.
The whole territory of Bologna is rich in typical products and traditional recipes, celebrated during local festivals, reinterpreted in the kitchens of innovative restaurants or even promoted in museum halls. Fresh egg pasta is one of Bologna’s most well-known products, with its ancient tradition and recipes, deeply rooted and passed down through generations. The city is also famous for the quality and tastiness of its gelato, so much that the immortal passion for this product has led to the establishment of a permanent exhibition at the Gelato Museum Carpigiani in Anzola dell’Emilia. What is more, in the fortress of Dozza, near Imola, visitors can taste more than 1000 varieties of local wines at the Enoteca Regionale (Regional Winehouse). And finally, the town of Savigno, located in the Apennines, is the region’s most important collecting area for white truffle, to which every year the festival “Tartoflà Savigno, Festival Internazionale del Tartufo Bianco” is devoted, with hundreds of Italian and international visitors and connoisseurs.