The Delights of Bologna: A Culinary Journey Through the City’s Specialties

January 14, 2026
Posted by Giovanni

🍝 "La Grassa": 6 Must-Try Bolognese Dishes from Casa Lilli

Perfect food base: Casa Lilli Bologna
5 min walk to Quadrilatero • Top restaurants on foot • Direct booking -15% fees
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🥣 1. Tagliatelle al Ragù ⭐ THE CLASSIC

❌ NO Spaghetti Bolognese! Only fresh tagliatelle + 3-hour ragù
Where: Osteria dell'Orsa (8 min walk)
Price: €12–15 • Giant portions

🥟 2. Tortellini in Brodo ⭐ FESTIVE

Secret filling: pork + mortadella + Parmigiano + prosciutto
Broth: 6-hour capon • Grandmothers' recipe
Where: Trattoria dal Biassanot (10 min)

🥓 3. Mortadella Bologna ⭐ DOP IGP

Original: Bologna only! Pistachios + spices • 1kg slices
Perfect with: warm tigelle + fried crescentine
Where: Tamburini (Quadrilatero, 7 min)

🍝 4. Green Lasagne ⭐ BAKED

Green pasta: fresh spinach + eggs
7 layers: ragù + béchamel + 24-month Grana
Where: Trattoria Gianni (5 min walk)

🥞 5. Tigelle + Crescentine ⭐ STREET FOOD

Tigelle: iron-cooked + cunza (lard+garlic)
Crescentine: fried • Mortadella + squacquerone
Where: Quadrilatero stalls (6 min)

🗺️ Food Map from Casa Lilli (All Walking Distance!)

Dish	Restaurant	Walk Time
Tagliatelle	Osteria dell'Orsa	8 min
Tortellini	Dal Biassanot	10 min
Mortadella	Tamburini	7 min
Lasagne	Trattoria Gianni	5 min
Tigelle	Quadrilatero	6 min

🍽️ Live "La Grassa" from Casa Lilli!
Top restaurants 5–10 min walk • Direct booking • Free parking
BOOK NOW -15%

Bologna, affectionately known as 'la Grassa' (the Fat), is renowned worldwide for its culinary excellence and traditional recipes that reflect the rich gastronomic history of Emilia-Romagna.
With a wide range of dishes from cured meats and cheeses to famous homemade pastas, Bologna offers an unforgettable culinary experience.

Tagliatelle al Ragù:

Among the must-try specialties, tagliatelle al ragù holds a place of honor. This dish, better known outside of Italy as "spaghetti Bolognese," is a classic of Bolognese cuisine, featuring a rich, slowly cooked meat sauce that perfectly embraces the fresh, flat tagliatelle.

Tortellini in Brodo:

Tortellini, small pasta shapes traditionally filled with a mixture of pork, mortadella, prosciutto crudo, and Parmigiano Reggiano, are served in a clear broth of capon or beef. This dish represents a true tradition in Bolognese homes, especially during the holidays.

Mortadella di Bologna:

Mortadella, often imitated but never duplicated with the same success outside the borders of Bologna, is a sweet and spicy deli meat that is consumed in various ways, but often simply sliced thin and enjoyed with fresh bread.

Lasagne Verdi al Forno:

Le lasagne verdi al forno sono un altro punto fermo della cucina bolognese. Strati di pasta verde all'uovo, arricchita con spinaci, alternati con ragù, besciamella e abbondante Parmigiano Reggiano, creano un piatto ricco e confortante.

Crescentine e Tigelle:

Tigelle are small flat breads that are cooked between iron plates. They are traditionally served warm with cured meats such as prosciutto crudo, salami, and of course mortadella, or with creamy cheeses like stracchino or squacquerone. Crescentine, on the other hand, are fried and always served with cold cuts and cheeses, and are a must-try if you come to Bologna.

Exploring the cuisine of Bologna is an adventure for the palate, rich in history, tradition, and authentic flavors.

Each dish tells the story of the city through its ingredients, preparation techniques, and culinary habits that have been passed down from generation to generation.