Restaurant serving Bolognese specialties in Bologna
Traditional Bolognese recipes
Leonida, a restaurant serving Bolognese specialties preserves the authentic flavors of Emilia's culinary tradition with a menu showcasing the region's most iconic recipes. Located in Bologna's historic center, it serves dishes prepared with carefully selected ingredients, fresh pasta rolled by hand, quality meats and seasonal produce, keeping the local culinary heritage alive.
The menu includes traditional starters and first courses, meat specialties, Bolognese desserts and an extensive wine list, as well as vegetarian options and dishes for guests who require gluten-free food. Each recipe is prepared using traditional methods and carefully selected ingredients.
Starters
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
Lasagne
One of the world’s best-known Emilian dishes, lasagne is made with fresh handmade pasta and Bolognese ragù. It was already known in the Late Middle Ages, as documents dating back to 1282 attest; they describe lasagne as resembling gnocco fritto. It was only in the 19th century that it took on the form we know today.
Tagliatelle
At our trattoria, we serve a Bolognese specialty beloved in Bologna and around the world: tagliatelle.
Legend has it that they were invented by chef Zafirano at the court of Giovanni II Bentivoglio in honor of Lucrezia Borgia, who was visiting the city. Inspired by her blonde hair, he created this pasta shape.
In the past, even farmers prepared them for festive occasions.
The first modern version of tagliatelle was described by Giacinto Carena in his 1859 “Vocabolario domestico.”
In the Bologna area, tagliatelle are also made as a sweet dish, fried and sprinkled with sugar, or baked as a cake—a variety that is hard to find today. Around the world, tagliatelle with ragù are often confused with spaghetti; spaghetti with ragù are in fact known as spaghetti alla bolognese.
Tortellini
According to legend, tortellini were created by the innkeeper of the Corona inn in Castelfranco Emilia. In the 13th century, he hosted a beautiful young marchioness and, after spying on her through a keyhole, was so struck by the shape of her navel that he decided to create a new shape for his pasta.
In any case, Bologna and Modena both claim to be the birthplace of this pasta.
How we make our lasagna
Main Courses
At Trattoria Leonida, we also prepare meatballs, another much-loved Bolognese specialty, using minced veal and pork with mortadella, prosciutto and Parmesan. We serve them fried and piping hot.
This dish, found in kitchens around the world, probably originated in Persia, although every country has its own version.
In Bologna, meatballs were created as a way to use up leftover meat from roasts and boiled meats.
Bolognese cutlet
The recipe for cotoletta alla bolognese, registered by the Italian Academy of Cuisine with the Bologna Chamber of Commerce in 2004, calls for veal or chicken to be tenderized in broth and fried in lard, then topped with prosciutto and Parmesan and baked just long enough for the cheese to melt.
Desserts
Our trattoria wouldn’t be complete without a beloved Bolognese speciality: rice cake, officially known as “torta degli addobbi”.
This traditional Bolognese dessert was created to celebrate the parish festival of the Addobbi. Its name refers to the colourful drapes that were hung from windows during the Corpus Christi procession.
The original recipe was registered with the Bologna Chamber of Commerce in 2005, though every family has its own version.
A superb wine list for the perfect pairing
Complementing the offerings at this trattoria specializing in Bolognese cuisine is a wine cellar with a wide selection of wines from Italy’s leading wine regions. The wine list includes white, red and rosé wines, sparkling wines and Champagne to pair with every course on the menu.
Our staff will be happy to recommend the perfect wine pairings for our Emilian specialties, bringing out the flavors of every dish.
FAQ
What Bolognese specialties does Trattoria Leonida serve?
The menu includes crescentine, tigelle, lasagne, tagliatelle with ragù, tortellini, Bolognese-style cutlets, meatballs, game and traditional desserts.
Is the fresh pasta handmade?
Yes. The signature dishes are made with fresh pasta prepared in the Emilia-Romagna tradition and rolled out by hand.
Do you offer vegetarian and gluten-free dishes?
Yes. The trattoria also serves vegetarian dishes and a selection of options for guests with specific dietary requirements.
Can the dishes be paired with wines from the wine cellar?
Yes. Our wine list features a wide selection of Italian wines, and our staff can recommend the best pairings for each course.
Where is Trattoria Leonida?
Trattoria Leonida is in Bologna's historic centre and specialises in traditional Emilia-Romagna cuisine, with a menu devoted to local specialties.
