Trattoria specializing in Bolognese cuisine in Bologna
Traditional Bolognese recipes
Leonida Trattoria specializing in Bolognese cuisine preserves the authentic flavors of Emilian tradition through a menu that highlights the region's most iconic recipes. Located in Bologna's historic center, it offers dishes prepared with select ingredients, freshly rolled pasta, quality meats, and seasonal produce, keeping the local gastronomic heritage alive.
The menu includes typical appetizers, traditional first courses, meat specialties, Bolognese desserts, and an extensive wine list, as well as vegetarian options and gluten-free options. Each recipe is crafted using traditional methods and carefully selected ingredients.
Antipasti
Appetizers are the starting point of the gastronomic journey offered by Trattoria Leonida. Among the specialties of Bolognese cuisine, there is room for crescentine, also known as fried dumplings, served with traditional artisanal tigelle.
They're accompanied by a selection of traditional Emilia-Romagna cured meats, including Felino salami, dried sausage, cracklings, Bologna mortadella, Parma ham DOP, and coppa di testa. This offering showcases some of the most iconic products of the local cuisine.
First courses
Lasagna
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 fried dumplings. It was only in the 19th century that it took on the shape we see today.
Tagliatelle
At our trattoria we offer a Bolognese specialty appreciated in Bologna and throughout the world: tagliatelle.
It is said that they were invented by the chef Zafirano at the court of Giovanni II Bentivoglio to pay homage to Lucrezia Borgia who was visiting the city, inspired by the woman's blond hair.
Once upon a time, they were also prepared by farmers for holidays.
The first modern version of tagliatelle is described in the “Domestic Vocabulary” of 1859 by Giacinto Carena.
In the Bolognese area, they're also prepared in a sweet version, fried and sweetened with sugar, or in a cake-like form, a variety that's hard to find today. On menus around the world, tagliatelle with ragù are confused with spaghetti; in fact, spaghetti with ragù 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 marquise and, spying on her through the keyhole, was so struck by the shape of her navel that he decided to give his pasta a new shape.
However, the credit for the creation of this pasta is disputed between the cities of Bologna and Modena.
How we prepare our lasagna
Second courses
At our Leonida restaurant, we also prepare meatballs, another typical Bolognese specialty much loved in Bologna. They use ground veal and pork, with the addition of mortadella, prosciutto, and parmesan cheese. We serve them fried while still piping hot.
This dish, present in cuisines all over the world, probably originated in Persia and, in any case, each country has its own version.
In Bologna, they were created with the aim of reusing leftover meat from roasts and boiled dishes.
Bolognese cutlet
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 tenderize veal or chicken, which is then fried in lard, covered with ham and Parmesan cheese, and baked in the oven just long enough to melt the cheese.
Sweets
Our restaurant couldn't be without the much-loved Bolognese specialty: rice cake, officially known as "torta degli addobbi."
This traditional Bolognese dessert was created to celebrate the parish festival of Addobbi, so called because of the colorful drapes that were hung from the windows during the Corpus Christi procession.
The original recipe was registered in 2005 at the Bologna Chamber of Commerce, but every family makes their own version.
An extensive wine list for every pairing
Completing the Trattoria's offerings of Bolognese cuisine is a wine cellar with a wide selection of wines from Italy's major regions. The menu includes white, red, rosé, sparkling, and Champagne wines designed to complement every course on the menu.
The staff is available to suggest the best wine pairings with Emilian cuisine specialties, enhancing the flavors of each recipe.
Faq
What Bolognese specialties does Trattoria Leonida offer?
The menu includes crescentine, tigelle, lasagna, tagliatelle with ragù, tortellini, cotoletta alla bolognese, meatballs, game, and traditional desserts.
Is the fresh pasta handmade?
Yes. The main specialties are made with fresh pasta, processed according to the Emilian tradition and rolled out with a rolling pin.
Are vegetarian and gluten-free options available?
Yes. The restaurant also offers vegetarian recipes and some dishes for those with specific dietary needs.
Is it possible to pair the dishes with wines from the cellar?
Yes. The wine list includes numerous Italian labels and the staff can suggest the most suitable pairings for the different courses.
Where is Trattoria Leonida located?
Trattoria Leonida is located in Bologna's historic center and specializes in traditional Emilian cuisine with a menu dedicated to typical local recipes.
