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Gastronomic tradition

Traditional recipes

Pinza Montanara

Pinza Montanara

A fragrant sweet made of yeast dough rolled and stuffed with a mixture of Mostarda alla Bolognese, almonds, nuts, hazelnuts, raisins and dried figs.

Ragù alla bolognese

Ragù alla bolognese

From the website of  Accademia Italiana della Cucina (Italian Academy of cooking), the “updated” version of the Classic Bolognese Ragù recipe which was deposited by the Bologna Delegation of  Accademia Italiana della Cucina at Camera di Commercio Industria Artigianato e Agricoltura of Bologna (Bologna Chamber of Commerce) in 1982.

Raviole Bolognesi (or Di San Giuseppe)

Raviole Bolognesi (or Di San Giuseppe)

Traditional local cookies. According to the original recipe, the filling has to be prepared with mustard and plum jam. These cookies are also called “Raviole di San Giuseppe” because they used to be cooked to celebrate Saint Joseph’s day.

Risotto con le rane della bassa

Risotto con le rane della bassa

The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 11 October 2007.

Salsa verde alla Bolognese

Salsa verde alla Bolognese

The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 17 May, 2006.