Bologna Information Page
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Mercato della Piazzola (clothing, shoes, fabrics, crafts and second-hand objects)
Piazza VIII Agosto
Every Friday and Saturday
S. Stefano Antique Market and Show
Piazza S. Stefano
2nd Saturday and Sunday of the month (except January, July and August)
"Celo' Celo' Mamanca" Collectors Market
Ex "Ghetto Ebraico" (former Jewish Ghetto), Via Valdonica and Piazza S. Martino
Every Thursday from 9 a.m. to 7 p.m. (except July and August)
"Decomela" - Arts and Handicrafts Market
Via Altabella
2nd Saturday and Sunday of the month (except July and August)
"Borgo Antico" - Antique Market
Portico di Via Manunzio - Borgo Panigale
4th Sunday of the month (except January and August)
A fertile land and a population with good taste have given life to what many
consider the richest cuisine in Italy. The gastronomic tradition in Bologna, as
in all of Emilia Romagna, has developed around three fundamental elements:
filled pastas, cooking based on pork, and the famous grated cheese that, produced
in the 
territory between Piacenza and Bologna, represents one of the gastronomic
flags of "made in Italy". Typical products of the Bolognese table are tortellini:
celebrated stuffed pasta (with filling made from pork, mortadella, ham and
parmesan) and tagliatelli: another main dish made entirely by hand. Both are
served with ragù or with butter and fresh tomatoes.
Another product of the Felsinea gastronomy is mortadella, which is born from a mixture experimented for a long time, of cooked meat exclusively derived from Italian production. This is a healthy and digestible product to be eaten either as a main dish or as an appetizing antipasto. Still among the typical salamis, we can cite pink salami. The "marbled Bologna" is made from an ancient recipe for Bolognese salamis: the lean pork is worked and cut "with the point of the knife," the cheek is added, then mixed with the finely-chopped face meat . Then, once stuffed, it is cooked for 24 hours at 90 degrees. To conclude, a word about sweets: the "Zuccherini della sposa" (bridal sweets) represent a typical product of Bolognese cooking. Entirely hand-made, with a flour paste, sugar, fresh eggs and butter, these are still in use today at marriages, as a symbol of the nuptial ring.