First courses of Bolognese cuisine at Trattoria Leonida
First courses of Bolognese cuisine They represent the heart of Emilian gastronomic tradition and are among the specialties that characterize the Trattoria Leonida menu. Every day, the kitchen prepares fresh, handmade pasta following time-honored recipes, using select flours, quality eggs, and authentic ingredients for sauces and fillings. The result is a menu that highlights the authentic flavors of tradition while maintaining its connection to typical Bolognese cuisine.
Rolling the dough with a rolling pin, combined with daily recipe preparation, allows us to offer a wide selection of first courses suitable for both those who want to enjoy the great traditional classics and those who prefer seasonal combinations with vegetables, mushrooms, and cheeses.
Fresh pasta made by hand according to tradition
The preparation of the first courses of Bolognese cuisine It all starts every day with the production of fresh pasta, handcrafted and rolled out with a rolling pin according to Emilian tradition. Each shape is carefully prepared to ensure consistency, flavor, and a perfect balance between the sauces.
Among the most representative specialities there is space for the famous
tagliatelle with Bolognese sauce, tortellini in broth, tortelloni, garganelli, stricchetti, pappardelle, raviolini and passatelli, symbols of local cuisine and protagonists of the Emilian table.
A menu full of traditional recipes
The menu includes over forty pasta dishes prepared daily with different sauces, designed to enhance every pasta shape. The sauces are made with simple, high-quality ingredients, focusing on seasonal produce and select ingredients.
- tortellini consommé;
- potato gnocchi with butter and tomato;
- green gnocchi with porcini mushrooms;
- potato gnocchi with gorgonzola;
- vegetable minestrone;
- Barolo rice with fillet tips;
- rice with vegetables;
- rice with porcini mushrooms;
- rice with artichokes;
- asparagus rice;
- penne all'arrabbiata;
- tortelloni with gorgonzola;
- tortelloni with butter and tomato;
- tortelloni with porcini mushrooms and taleggio;
- summer tortelloni;
- garganelli alla boscaiola;
- garganelli with vegetables;
- garganelli with ham and peas;
- couch grass sausage and porcini mushrooms;
- tomato and basil ravioli;
- stricchetti sausage and peas
- tagliatelle with Bolognese ragù;
- tagliatelle with ham and peas;
- tagliatelle with courgettes and speck;
- tagliatelle alla romagnola;
- tagliatelle with ham;
- tagliatelle with white truffle;
- tagliatelle with salmon;
- tagliatelle with porcini mushrooms;
- passatelli in broth;
- lasagna bolognese;
- tortellini in broth;
- tortellini with cream;
- pappardelle with aubergines;
- pappardelle with sautéed porcini mushrooms;
- pappardelle with wild boar;
- pappardelle with pheasant;
- porcini mushroom lasagna.
Faq
What Bolognese first courses does Trattoria Leonida offer?
The menu includes tagliatelle with ragù, tortellini in broth, lasagna Bolognese, tortelloni, garganelli, pappardelle, passatelli and many other specialties prepared daily.
Is the pasta handmade?
Yes, the fresh pasta is prepared daily and rolled out according to Bolognese tradition.
Are vegetarian first courses available?
Yes, the menu also includes recipes based on vegetables, mushrooms, and cheeses, prepared with fresh, seasonal ingredients.
How many first courses are on the menu?
Trattoria Leonida offers over forty first courses every day, with a wide selection of pasta shapes and sauces.
Is it possible to find typical Bolognese dishes?
Yes, the menu showcases the most iconic recipes of Emilian cuisine, such as tagliatelle with ragù, tortellini, lasagna, and passatelli, all prepared with respect for tradition.
