Bologna is a city where food and tradition go hand in hand. Nestled in Italy’s Emilia Romagna region, Bologna is often called the food capital of Italy—and for good reason. For travelers over 50, Bologna offers comforting, heritage-rich dishes that are as enjoyable to explore as the medieval streets that surround them. Here’s our curated guide to what to eat in Bologna, with a focus on the most authentic and age-friendly experiences.
Cured Meats to Eat in Bologna
Mortadella is Bologna’s signature cured meat, and it bears little resemblance to the processed “baloney” found elsewhere. Mortadella Bologna IGP has a smooth texture, subtle pork flavor, and is often served in paper-thin slices.
Look for prosciutto di Parma, culatello di Zibello, coppa, and salame on appetizer platters. Most restaurants in Bologna and wine bars offer cured meat plates, typically served with local breads like tigelle or crescentina (also known as gnocco fritto when fried).
Local Cheeses
You’ll often see Parmigiano Reggiano DOP and Grana Padano DOP, both iconic hard cheeses aged to perfection. For something unique, try:
- Formaggio di Fossa – an aged cheese matured in underground pits.
- Squacquerone – a soft, spreadable cheese often served warm on piadina bread with arugula.
Regional Breads
Gnocco Fritto: Warm, puffy fried bread that’s perfect with slices of mortadella.
Tigelle: Dense, round bread ideal for stuffing with cheese and cured meats—often part of an aperitivo or light lunch.
Pasta Dishes from Bologna
Lasagna Verde al Forno: The original lasagna from Bologna, made with spinach noodles, creamy béchamel, and slow-cooked meat ragu.
Tagliatelle al Ragu: The true “Bolognese” pasta. Forget spaghetti—this is a wide, flat egg pasta made fresh and served with a rich meat sauce.
Garganelli: Square pasta rolled and ridged with a wooden comb for maximum sauce adhesion.
Gramigna alla Salsiccia: A short, curly pasta paired with sausage ragu, often served in trattorias and casual eateries.
Tortellini, Tortelloni, Tortelli:
- Tortellini: Tiny pasta often served in broth (al brodo), especially in winter.
- Tortelloni: Larger and usually filled with ricotta, served with sage butter or aged balsamic.
- Tortelli: The largest variety—fewer pieces per dish but big on flavor.
Passatelli: Made with Parmigiano, breadcrumbs, and eggs, this dense yet delicate pasta is usually served in broth or light sauces.
Sweet Treats
Gelato: Seek out artisan shops like La Sorbetteria Castiglione or Cremeria Vecchia Stalla for flavors like Fior di Bufala (buffalo milk). It’s the perfect Italian snack to eat in Bologna! Sometimes we eat gelato for breakfast!
Dining Tips for Travelers Over 50
- Relax with Aperitivo: Many places serve small plates of cured meats and cheeses with drinks—great for lighter dining.
- Pace Your Meals: Traditional meals are leisurely. Expect multiple courses and take your time.
- Ask for Recommendations: Locals love to share their favorite spots—don’t hesitate to ask.
- Book Ahead: For popular trattorias like Trattoria Da Me or Antica Osteria Romagnola, reservations are a must.
Final Thought: Bologna’s cuisine is rooted in tradition but made for comfort. From silky pastas to rich cheeses and crispy breads, it’s the perfect culinary destination for travelers who appreciate quality and authenticity.
Buon appetito!