The name of Bologna "the fat",
as well as Bologna "the learned", for its famous University, the
oldest in Europe, has kept unchanged over the centuries.
The handmade egg pasta and the pork produce are the cutting edge
of the Bolognese food tradiction
If we combine the two specialities, we get the main first dish of
Bologna: the famous .
We start with ,
small squares of stuffed with a filling of , (ham), eggs, nutmeg, cheese, pork loin.
bundles of pasta, typically shaped as a hat with a puff, filled
with ricotta cheese flavoured with garlic and parsley, eggs and cheese; or ,
pasta stuffed with ,
bechamel sauce and cheese and ,
thin strips of , with a ham sauce or (Bolognese sauce) with meat.
The sausage and salami tradiction: unrivalled saisages and salamis,
the ham and, for many, the famous ,
already popular during the Roman Period.
Among the typical second coursese, (Bolognese cutlet), with ham, cheese and truffle from the Tuscan-Emilian Appennine.
Above all, the - (boiled mixed meat: beef,
hen, veal tonge, sausage, , or stuffed
pig trotter, veal head) as well as the - the Bolognese mixed fried vegetables,
fruit nd cream.
The repertory of cakes is also exiting, with, litterally, celebration cake, based on rice
and chopped almonds; the typical Christmas cake or panspeziale ; ,
pinza, , toghether with the traditional ,
or trifle... the Bolognese way.