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In Bologna a social tolerance and cultural heritage go together with a good appetite. Over the years, Bologna has been called as "the learned one" (la dotta) due to its famous university and "the fat one" (la grassa) due to the local passion for good food. There is a joke among the Milanese and the Romans that the Bolognese fall silent only at mealtimes.
Bologna is Italy’s culinary capital. The rich local cuisine is well known for spaghetti Bolognese, a meat pasta sauce called in Italy ragù alla bolognese. Locals would never eat it with spaghetti, they prefer mix ragu with tagliatelle.

Local cuisine depends heavily on meat and cheeses (such as Parmigiano Reggiano). Pork is the undisputed king. The dishes with this meat include cotoletta alla bolognese, salame and mortadella. You can also taste delicious local wines from the famous vineyards situated nearby, such as Lambrusco di Modena and Pignoletto dei Colli Bolognesi.

If you are going to visit Bologna, choose spring and autumn when the weather is mild. In this period of time there are few tourists, although even at the height of the season their number is quite moderate. The summer can be very hot and stuffy. This is a good time to visit to the breezy Adriatic beaches situated in less than an hour away.
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