The Emilia-Romagna region of Italy is renowned for its delicious cuisine. If you’re looking for the best restaurants in Bologna to sample the regional specialties, look no further than Al Pappagallo, Trattoria Pizzeria Delle Belle Arti, Antica Osteria dell’Oca, La Bottega di Franco, and La Corte dei Molini. From hand-rolled pasta and tortellini to mortadella mousse and pancetta, you’ll find something to tantalize your taste buds at any of these fine establishments.
Al Pappagallo is a historic restaurant in Bologna that pays tribute to local recipes of Emilia-Romagna. The restaurant is located downtown, just close to the two towers. It has been opened since 1919 and features suggestive photographs on the walls.
Trattoria Pizzeria Delle Belle Arti is another restaurant located inside a palace dating back to the fifth century and it is not far from the university area. The menu features dishes ranging from lasagna bolognese, tortelloni with porcini mushrooms or meat sauce.
Antica Osteria dell’Oca is a restaurant located in San Lazzaro Di Savena that has been awarded several times with prestigious awards. The chef prepares hand-rolled pasta, tortellini with meat sauce and tagliatelle noodles, as well as ravioli stuffed with guinea fowl and black truffle.
La Bottega di Franco is a restaurant located just outside the city center that serves delights such as mortadella mousse, tortellini and ravioli squacquerone cheese, pancetta, black olives and rosemary.
La Corte dei Molini is a restaurant located in the town of Castel Maggiore that combines the rich local cuisine with an extensive wine list. The menu features the famous crescentine combined with regional meats and cheeses.
What To Try while in Bologna.
Tortellini are a type of pasta made from a dough of flour, eggs, and water. The dough is rolled out into a thin sheet, then cut into small squares. Each square is then filled with a variety of fillings, such as meat, parmesan cheese,, and then folded into a small pocket that resemble a belly button. The pockets are then boiled in meat broth and served together.
Passatelli in Brodo. This dish is made with a type of pasta called passatelli, which is made from breadcrumbs, Parmesan cheese, eggs, and nutmeg. The dough is extruded through a special tool called a passatelli maker, which gives the pasta its unique shape. The passatelli are then boiled in a broth made with beef, chicken, or vegetables.
Friggione is a type of onion and tomato sauce that is typically served over polenta or actually it can go with anything. It is made by slowly cooking onions in olive oil until they are golden brown, then adding tomatoes and garlic and simmering the sauce for several hours.
Tagliatelle al ragu, also known as Bolognese sauce This dish is made with tagliatelle, a type of pasta made from flour, eggs. The dough is rolled out into thin sheets, then cut into long, thin strips. The tagliatelle are then boiled and served with a meat-based sauce known as ragu.
Mortadella is a type of Bolognese sausage that is made from ground pork. The pork is mixed with salt, pepper, and other spices, and then it is formed into a sausage shape. it can be small to huge. It is then cooked in at a low temperature for serveral hours until it is fully cooked. Moreover mortadella also contain cubes of pork fat, which give the sausage its characteristic flavor and texture.
Parmigiano Reggiano. This is something you should really try in Bologna, where the cheese is made. Parmigiano Reggiano is a hard, dry cheese that is made from skimmed or partially skimmed cow’s milk. The milk is heated to about 86 degrees Fahrenheit and then rennet is added to coagulate the milk. The curds are then cut into small pieces and allowed to drain. The curds are then put into molds and pressed to remove any remaining whey. The cheese is then aged for at least 12 months.