Everybody knows it, everybody around the world eats it but here in Bologna a few restaurants offer it and it's better to stay away from them.Spaghetti bolognese (or bolognaise sauce) is probably the most popular not-bolognese pasta.So I put it on trial, to discover the origins of this dish and to determine if it has the right to exist. The charges: it's not from Bologna, Bolognesi don't eat

Life through beers? You start at 15 with a Bud and get drunk at 20 with a Weisse. At 25 you find out that Guinness is not that bitter. Around 30 you go deep inside the beautiful world of microbrewery. Bologna has never been a city for beer lovers, but over the last few years, I've been witness of an explosion of microbreweries working with passion. ​Here are my 5 favourite craft beers produced

When I was I child my grandfather used to dunk stale bread in meat broth and eat it like a pasta.​Actually Bologna's bread is still the same: crunchy and darker outside, soft and white inside.​Spiders and crosses, stand for the most common bread’ shapes, but honestly I'm not mad about the typical ones. ​If you're looking for homemade bread that will last more than one day, wholemeal and select

I'm not a huge fan of takeaway or delivery, partially because I love cooking and also because in Italy it's usually synonymous with junk or low-quality food. But sometimes that's not true and you can find a few great places in Bologna to bring home a great dinner. These are my best choices. Pizza MasanielloOpened just a week ago, it's the first "ethical pizza" in town: all the ingredients are

Exclusively hand-made with kitchen scraps such as stale bread, hardened cheese, eggs and beef marrow bones.Passatelli, or rather passatelli soup, is a poor but definitely tasty dish typical of the ancient Emilia culinary tradition.Learn all about it to arrive in Bologna hungry and well prepared.

Passatelli is one the best pasta in Bologna. No discussion. You get it by passing the dough through a special press called fer.​It's quite similar to a ricer, formed by a slightly domed metal disc with a diameter of 15 cm, with holes of about 4-5 mm and comes with two side handles for crushing hard on the dough until it comes out of the holes, realizing that the typical shape: thick and coarse spa