Bologna is often referred to as the culinary capital of Italy. Because of its abundance and variety of high-quality cuisine, the city earned the nickname la grassa—literally, the fat one—back in the Middle Ages.
It was that little fact that had me browsing flights and checking my calendar. Since I’m currently spending a few months in Europe, I couldn’t possibly resist a food trip to Italy, could I?
So I packed some loose-fitting clothes and off I went. Due to work obligations, I only had a quick 3-day escape—just enough time for a strategic tasting mission. I didn’t get a chance to sample all that the Emilia-Romagna region has to offer, but I can tell you this:
La grassa does not disappoint.
Some of the staples I tried:
The Italian cliché: espressos and cappuccinos
It’s probably one of the first images that comes to mind when you think of Italy: people-watching on a sun-drenched terrace, espresso in hand.
I don’t usually drink coffee, but I had more caffeine coursing through my veins than I’d care to admit. The espressos were tiny and strong, just as expected. The cappuccinos came crowned with the perfect steamed milk foam. Good thing it’s socially unacceptable to order coffee after 12 p.m., or I would’ve been jittering around Bologna like a maniac.
Cured meats
Not normally my thing. I hardly ever eat them.
But these? These, I could eat all day, every day.
I started to question whether what we call cured meats back home even qualifies. Typical for the region are pancetta, mortadella, various types of salami, prosciutto, and zampone. Most eateries offer mixed platters so you can sample them all. If you’re a cured meat lover, this is heaven on a plate.
Parmesan
Home of the real deal. I wasn’t able to visit a parmesan factory (one for next time), so I did the next best thing—wandered through the market just before closing time. With the crowds gone, the vendors had time to chat.
I asked questions about the cheese-making process and sampled different varieties, trying to figure out which one I liked best. The vendors were kind, passionate, and generous with both knowledge and cheese. A winning combo.
The “real” balsamico vinegar from Modena
Sure, I’ve had balsamic vinegar before—but this was something else entirely. It tastes similar to your supermarket variety but really, you’d swear it’s a different product.
Traditional balsamic vinegar is made according to strict methods and aged like fine wine. I tried one that had been aged for 25 years. It was rich, complex, almost syrupy. A flavor explosion. When I heard it pairs well with chunks of parmesan? Naturally, I had to try it.
Absolutely exquisite.
Lambrusco
I tried lots of Italian wines, but a frizzante (sparkling) Lambrusco won me over.
I was surprised to learn how widely it’s exported—this was the first I’d heard of it. There are white and rosé varieties, but the sparkling red was especially delightful and just a little unexpected. Light, fun, and very drinkable.
The original Bolognese sauce
Plot twist: spaghetti Bolognese is a lie.
The real sauce is called ragù and it was born in Bologna—but according to locals, it should never, ever, be served with spaghetti. Tagliatelle is the proper partner. Preferably fresh.
And I have to agree—ragù with tagliatelle just hits differently. Richer. More satisfying. A revelation.
Fresh pasta
Tortellini, tagliatelle, ravioli… You see them in shop windows looking so fresh, so delicious. Naturally, I couldn’t resist. I bought a little of everything to take home. Yes, I left Italy with a suitcase full of pasta. No regrets.
Piadina
A flatbread typical of the Romagna region, used as an alternative to sandwiches or wraps. The toppings vary but are always based on fresh, local ingredients.
It doesn’t look like anything special—but don’t let appearances fool you. The freshness and delicate balance of flavors elevate this humble snack into something quietly spectacular. Be sure to get one freshly made.
Parma ham
So many varieties. So many different aging processes. I couldn’t choose just one—so I asked the shopkeeper for a few slices of his personal favorite.
There’s a factory in Parma you can visit to learn all about prosciutto, unfortunately I didn’t have time to swing by. The tastings were already enough to impress.
Gelatto
Classic. Creamy. Bursting with flavor.
Aperitivo
This was, hands down, my favorite part of the trip.
From around 5:30 p.m. to 9:00 p.m., most places in Bologna offer complimentary food with every drink order. Some have buffets, others serve a fixed dish of the day. The vibe is perfect: post-work crowds gathering to chat, relax, and nibble.
The food is included in the price of the drink, and the atmosphere is a beautiful intersection of socializing and snacking. Which, to me, is basically the dream.
Fresh produce
The markets were stunning. Fruits and vegetables so vibrant, so fragrant, they practically begged to be cooked.
I felt creatively inspired—not just culinarily, but in general. If I lived here, I don’t think I’d ever set foot in a supermarket again. Not for produce, anyway.
There’s still so much left to taste. And I like to think that’s just another reason to go back.
Have you eaten in Italy? What is your favourite Italian dish?
The post “Bologna la grassa, a foodie’s paradise” first appeared on Travel Cake.
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