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Recipes

Certosino di Bologna

Certosino di Bologna

Typical Christmas cake from Bologna.  Here is the recipe solemnly declared by the Bologna Delegation of the Accademia Italiana della Cucina and deposited with notarial deed at the Chamber of Commerce of Bologna on the 21st of November, 2001.

Cotechino fasciato

Cotechino fasciato

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.

Cotoletta alla bolognese

Cotoletta alla bolognese

The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 14th October 2004.

Friggione

Friggione

Solemnly declared by the Bologna Bentivoglio Delegation of the Accademia Italiana della Cucina and deposited with notarial deed at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia, on the 19th of November, 2003.

Fritto Misto alla bolognese

Fritto Misto alla bolognese

Mixed fried bolognese food. This is an official recipe of Accademia Italiana della Cucina (Italian Academy of cooking).

Gelato

Gelato

The ice cream, a product that is consumed throughout the year, is made in a lot of flavors and it is therefore difficult if not impossible to suggest a recipe.

Lasagne Verdi alla bolognese

Lasagne Verdi alla bolognese

This recipe of green lasagne in the Bolognese style solemnly certified by theAccademia Italiana della Cucina  on May 28, 2003 and registered with notary deed on July 4, 2003with theBologna Chamber of Commerce, in Palazzo della Mercanzia.

Pane di San Petronio

Pane di San Petronio

The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 13 October, 2005.

Panone

Panone

Panone is a rich cake, made especially during Christmas holidays.

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.

Sfoglia

Sfoglia

See how meticulously sfoglia is made by  local artists and dare to tell the difference between the industrial and the truly made pasta.

Sfrappole

Sfrappole

During Carnival, the period around Mardi GrasSfrappole are a well-loved sweetSome version of the fried, crispy sweet exists in every region and the name changes accordingly: "chiacchiere", "bugie", "crostoli" or "galani"

Tagliatelle al Ragù

Tagliatelle al Ragù

Recipe of Tagliatelle with ragù sauce as described in the website of  Accademia Italiana della Cucina (Italian Academy of cooking).

Torta di Riso

Torta di Riso

This fresh spoon cake is perfect for every period of the year but its origin is bound to a holiday period, specifically to the parish city feast of the “Addobbi” (adornments), in coincidence with Corpus Domini celebrations.

Torta di tagliatelle

Torta di tagliatelle

The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 13 October 2003.

Tortellini in brodo

Tortellini in brodo

The "Dotta Confraternita del Tortellino" registered the tortellini filling on December 7, 1974 and the recipe of classic "Tortellini di Bologna" on April 15, 2008 at the Bologna Chamber of Commerce.

Zuppa Imperiale

Zuppa Imperiale

Traditional Bolognese dish, which is very popular in Emilia Romagna. It’s a quick and easy but super-tasty recipe: a cuddle for winter evenings or a last minute meal for emergency dinners.