Bologna Food Tour: 5 Traditional Foods You Must Try

Bologna, the vibrant capital of Emilia-Romagna, is one of Italy’s most celebrated culinary cities. Known affectionately as La Grassa (“The Fat One”), it boasts a long-standing reputation for indulgent, high-quality cuisine. Thanks to its rich agricultural surroundings—stretching from the fertile plains of the Po Valley to the rolling Apennine foothills—Bologna has access to some of Italy’s finest ingredients.

From rustic mountain recipes to royal court delicacies, the city has earned its place as a true gastronomic capital. And the best way to explore it? With your fork. Below, we highlight five iconic dishes you’ll discover on our Bologna Food Tour — a guided journey into the heart of Italy’s most delicious traditions.

🍞 Crescentine (Tigelle)

These beloved little round breads, originally from the Apennine mountains, are also known as tigelle. Traditionally cooked between heated clay or iron discs, crescentine develop a crisp exterior while staying warm and soft inside. Once baked, they’re sliced open and filled with a variety of local delights: aged prosciutto, ciccioli (pressed pork crackling), or the decadent Pesto Modenese — a rich paste made of pork lard, rosemary, garlic, and grated Parmigiano Reggiano.

Served piping hot in baskets at local trattorie or osterie, crescentine are more than bread — they’re a symbol of shared mountain hospitality, perfect for both appetizers and casual dinners. You’ll often find them paired with Lambrusco, the sparkling red wine of Emilia.

🥩 Mortadella di Bologna

Forget the American notion of “bologna” — real Mortadella is a masterpiece. Made from finely ground pork and studded with white cubes of fat, it’s delicately seasoned with myrtle berries or pistachios and then slow-cooked at low temperatures in brick ovens for up to 72 hours. The result? An extraordinarily fragrant sausage with a melt-in-your-mouth texture.

Mortadella has been produced in Bologna since Roman times and today holds IGP (Protected Geographical Indication) status. On our food tour, you’ll sample artisanal versions from historic delis, often served cubed or shaved alongside aged cheese, breadsticks, and a glass of Pignoletto wine.

🧀 Parmigiano Reggiano

Known as the King of Cheeses, Parmigiano Reggiano is made from raw cow’s milk and aged for at least 12 months (though 24 or 36-month wheels are preferred by locals). With its rich umami and crystalline texture, it’s as good shaved onto fresh pasta as it is eaten in chunks with a drizzle of Traditional Balsamic Vinegar.

Bologna’s western province is home to around 10 Parmigiano-producing dairies, many of which have been making the cheese for generations. On our tour, we often sample it in combination with local wines or as a topping over fresh tortellini.

🍲 Tortellini in Brodo

Perhaps the most famous dish in Bologna is tortellini in brodo — tiny handmade pasta rings filled with pork loin, prosciutto, mortadella, and Parmigiano Reggiano, served in a slow-simmered capon broth. These parcels are traditionally reserved for Christmas or Sunday lunch, but in Bologna you’ll find them year-round in the best trattorias.

Local legend claims that the pasta shape was inspired by the navel of Lucrezia Borgia, glimpsed through a keyhole by a smitten innkeeper. Whether truth or myth, what’s certain is that tortellini are labor-intensive and best when handmade — and on our tour, we’ll show you where to find the real thing.

🍮 Zuppa Inglese

To finish, we turn to a rich and nostalgic dessert. Zuppa Inglese is often compared to the English trifle, with layers of custard, sponge biscuits, and liqueur. But the Italian version has its own character — made from alternating layers of golden egg custard and a rich, dark chocolate cream, all soaked in Alchermes, a red herbal liqueur.

Common in Bolognese homes and osterias, it’s a comforting, old-fashioned treat that perfectly closes a hearty meal. You’ll find it in pastry shops throughout the city, or better yet — as the final course on our guided food experience.

🍷 Discover More: The Foodie’s Delight Tour

If you’re looking to experience the ultimate food journey in Emilia-Romagna, don’t stop at Bologna. Our Foodie’s Delight Tour is the perfect full-day adventure that combines the best of Parmigiano Reggiano, balsamic vinegar, and Prosciutto di Parma — all in one immersive experience.

This guided tour begins in the early morning, giving you exclusive behind-the-scenes access to a working Parmigiano Reggiano dairy. Watch the cheese masters at work as they lift massive wheels from the whey. Then continue to a traditional acetaia where you’ll taste authentic DOP-certified Balsamic Vinegar of Modena, aged for 12 to 25 years in ancient wooden barrels.

Next, we take you to a family-run prosciuttificio — a ham factory — where you’ll witness how Prosciutto di Parma is crafted using only salt, air, and time. You’ll savor fresh slices cut straight from the leg, an experience that’s both educational and unforgettable.

The day concludes with a hearty multi-course lunch featuring seasonal Emilia-Romagna specialties, paired with local wines. All transportation is included, and hotel pickup can be arranged upon request from Bologna, Modena, or Parma.

This is more than a tour — it’s an immersion in centuries-old craftsmanship and flavors that define Italian gastronomy.

🍽️ Explore the Full Foodie’s Delight Tour