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Bologna
Emilia-Romagna
The handmade heart of Italian pasta.
Parmigiano. Prosciutto. Sfoglia. The most pasta-obsessed region on earth.
"If it isn't rolled by hand on wood, it isn't pasta."
What this region tastes like
A flavor portrait of Emilia-Romagna.
Rich100%
Earthy70%
Coastal10%
Herbaceous20%
Spicy10%
Rustic70%
Signature pasta dishes
Born here. Perfected here.
RichIconicPatient
Tagliatelle al Ragù
Tagliatelle al Ragù
Hand-cut egg ribbons under a four-hour Bolognese ragù.
Medium 4 h
View recipe 
DelicateFestiveSoul food
Tortellini in Brodo
Tortellini in Brodo
Tiny navel-shaped parcels in a clear capon broth.
Hard 3 h
View recipe 
LayeredSunday lunchRich
Lasagne alla Bolognese
Lasagne alla Bolognese
Green spinach sheets layered with ragù, béchamel, Parmigiano.
Medium 5 h
View recipe Signature ingredients
- Parmigiano ReggianoAged 24-36 months. The king of cheeses.
- Prosciutto di ParmaAir-cured 18 months. Sweet, silky.
- Balsamico TradizionaleAged in barrels for decades.
Pasta shapes born here
- Tagliatelle8mm wide. The width is law in Bologna.
- TortelliniFolded around a fingertip — the gesture is the recipe.
Wine pairings
- LambruscoSparkling red — frothy, dry, cuts richness.Pairs with: Tagliatelle, lasagne.
Chef Rigatoni says
A note from the kitchen
"Sfoglia must be thin enough to read a newspaper through. Almost."