Bologna (Bolognina)
Italy's deepest pasta city, where the rolling pin still rules and ragù is a birthright.
They call it Bologna la Grassa — the fat one — and the nickname is earned at the table, not the gym. This is the city of the sfoglia, the hand-rolled egg pastry that the sfoglina coaxes paper-thin with a long wooden pin before it becomes tortellini in brodo, tagliatelle al ragù, lasagne layered green with spinach. The old trattorie under the porticoes treat tradition as a working recipe rather than a museum piece, and the salumerie of the Quadrilatero still slice mortadella thick enough to fold. Up in working-class Bolognina, away from the postcard towers, the cooking gets even more honest — long lunches, jug wine, a tortellino counted out by hand.
Da non perdere
Ristorante
10 locali
Il tempio della cucina bolognese dimenticata di Daniele Minarelli
La pasta leggendaria di Anna Maria, foto di celebrità, tavoli al completo
Dal 1956: le tagliatelle della Gigina e una cantina da 300 etichette
Negozio
2 locali
Bar
4 locali