Bolognese specialities
Trattoria with specialities of Bolognese cuisine in Bologna
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Trattoria Leonida offers a rich menu rooted in the best Italian culinary tradition and Bolognese Emilian cuisine. In addition to first courses based on fresh pasta pulled with a rolling pin, we offer tasty dishes of pheasant, hare and wild boar meat accompanied by excellent side dishes based on seasonal mushrooms and truffles.
This is accompanied by a wide selection of wines from the best national labels.
We also prepare dishes for coeliacs and vegetarian dishes daily.
If you are looking for a trattoria with specialities of Bolognese cuisine in Bologna come and visit us!
Below are the most famous Bolognese specialities, for the complete menu with all available dishes!
Appetisers
Our trattoria offers a delicious Bolognese speciality as an appetiser:
- crescentine bolognesi.
First courses
Other specialities:
- lasagne;
- tortellini in broth;
- tagliatelle with meat sauce (spaghetti Bolognese).
main courses
Our menu of main courses includes typical specialities such as:
- mixed boiled meat
- cutlets bolognese style;
- meatballs bolognese style.
Sweets
Our typical desserts:
- zuppa inglese;
- rice cake.
Appetisers
At our trattoria with specialities of Bolognese cuisine in the centre of Bologna, you will find crescentine, a delicious traditional dish known elsewhere as 'gnocco fritto', as an appetiser.
These are small, swollen flatbreads with a thin dough, made with flour, lard, milk, mineral water, brewer's yeast and salt, which are fried, as tradition dictates, in lard.
First courses
Lasagna
It is one of the most famous Emilian dishes in the world, made with fresh hand-rolled pasta and Bolognese ragù. It was already known in the late Middle Ages, as evidenced by documents dating back to 1282, where lasagna is described as having a shape similar to that of a fried dumpling. It was only in the 19th century that it took on the shape that characterises it today.
Tagliatelle
At our trattoria we offer a Bolognese speciality popular in Bologna and all over the world: tagliatelle.
They are said to have been invented by the cook Zafirano at the court of Giovanni II Bentivoglio to pay homage to Lucrezia Borgia visiting the city, inspired by the woman's blond hair.
At one time, they were also prepared on festive occasions by peasants.
The first modern version of tagliatelle is described in the 'Vocabolario domestico' of 1859 by Giacinto Carena.
In the Bolognese area they are also prepared in a sweet version, fried and sweetened with sugar, or in the form of a cake, a variety that is difficult to find today. On menus around the world, tagliatelle al ragù are confused with spaghetti, in fact spaghetti with meat sauce is called spaghetti alla Bolognese.
Tortellini
It is said that tortellini were created by the innkeeper of the Corona inn in Castelfranco Emilia who, in the 13th century, hosted a charming young marchioness and, spying on her through the keyhole, was so struck by the shape of her navel that he decided to give her pasta a new shape.
However, the credit for the creation of this pasta is disputed between the cities of Bologna and Modena.
Main courses
At our trattoria Leonida we also prepare
meatballs, another typical Bologna speciality, using minced veal and pork, with the addition of mortadella, prosciutto and parmesan cheese. They are served fried, while still hot.
This dish, found in kitchens all over the world, probably originated in Persia and, however, every country has its own version.
In Bologna, they were created to reuse leftover meat from roasts and boiled meats.
Schnitzel Bolognese
The recipe for cotoletta alla Bolognese, registered in 2004 by the Italian Academy of Cuisine at the Bologna Chamber of Commerce, calls for the use of broth to soften veal or chicken meat, which is fried in lard and then covered with ham and Parmesan cheese and baked in the oven just long enough for the cheese to melt.
Sweets
At our trattoria, the much-loved Bolognese speciality could not be missing: the rice cake, whose official name is 'torta degli addobbi'.
This traditional Bolognese cake was created to celebrate the parish feast of the Addobbi, so called because of the colourful drapes hung in the windows during the Corpus Christi procession.
The original recipe was registered with the Bologna Chamber of Commerce in 2005, but each family makes its own version.
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