Bologna is the gastronomic capital of Italy: tagliatelle al ragu, tortellini, mortadella and the porticoes that run through the whole city. Declared UNESCO heritage in 2021, the porticoes are the soul of Bologna.
Bologna: the Learned, the Fat, the Red
Bologna has three nicknames that perfectly capture its soul: the Learned (home of the oldest university in the world, 1088), the Fat (gastronomic capital of Italy) and the Red (for the terracotta rooftops and the left-wing political tradition).
The UNESCO Porticoes
Bologna has 62 km of porticoes (covered galleries running along the pavements), declared UNESCO heritage in 2021. The porticoes allow you to cross the entire city sheltered from rain or summer sun.
The longest: the portico of San Luca (3.6 km, 666 arches) climbs from the Porta Saragozza to the Sanctuary of the Madonna di San Luca. The walk takes 45-60 minutes, but the view from the top is worth the effort.
Gastronomy
Tagliatelle al ragu bolognese (NOT spaghetti - never) is the most debated dish in Italy. The original recipe has been deposited at the Chamber of Commerce since 1982: egg tagliatelle exactly 8mm wide, ragu of coarsely minced beef with soffritto, tomato, milk and white wine, cooked for at least 3 hours.
The Mercato di Mezzo (Via Clavature) is the ideal place to taste the local excellences: mortadella, Parmigiano Reggiano aged 36 months, traditional balsamic vinegar of Modena.