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Taste Bologna!


Food Tour & Experience in Bologna

Guided Food Tour in Bologna with car service, private driver and food expert discovering the best Bolognese cuisine.


Taste delicious Parmesan cheese, the best Balsamic Vinegar, the authentic Mortadella, Prosciutto, Tagliatelle, Tortellini, Lasagne and many other Bolognese and Emilian food specialties.




  • Private daytrip in Bologna with private driver and transportation
  • Guided full day food experience by an English speaking guide and food expert
  • Walking food tour in Bologna
  • Tastings of delicious Parmigiano cheese, Balsamic Vinegar, Mortadella, Prosciutto and many other Emilian food specialties
  • How fresh pasta is handmade in a small craftshop
  • Enjoy an authentic and traditional Bolognese lunch
  • The charming city center of Bologna and its monuments





Live Bologna as a local and explore gastronomic hidden gems walking around the Italian Food capital with a guided day tour in Bologna from Parma, Modena, Milan, Venice, Florence and all Tuscany and Umbria with private English speaking driver and food guide.


The Bologna food tour starts from the visit to the medieval food market where you will discover the history of the genuine specialties of Emilia Romagna region and of Bologna and will enjoy traditional cold cuts (mortadella di Bologna, prosciutto di Parma, Salame Felino, Salsiccia) and authentic Parmigiano Reggiano cheese (Parmesan) with delicious balsamic vinegar aged up 20 years.


Tour in Bologna will then continue in the vibrant quadrilatero area, where you can explore different salumerie and deli shops tasting all the most traditional and genuine Italian specialties.


Bologna is also an important cultural center with its ancient University from AD 1088 (the oldest in the world); the walking tour in Bologna will bring you to the old University of Bologna, passing by the iconic Two Towers and the charming Piazza Maggiore (main square) with a sweet stop in a handcraft gelateria for tasting the real Italian gelato.


Walking by the beautiful Portici of Bologna, the tour will arrive at the pick, a handmade Pasta Fresca craftshop where you will see how the “sfogline” (pasta making ladies) prepare delicious tagliatelle, mouth-watering tortellini and authentic lasagne, getting to know their culinary secrets and tasting the freshly made pasta.


Are you foodie enough to do it?

Departure available from:

  • The Food Tour in Bologna is a private experience available from Bologna, Parma, Modena, Venice, Milan, Florence and all Tuscany and Umbria: Siena, Cortona, Montepulciano, Montalcino, San Gimignano, Chianti, Pienza, Lucca, Pisa, Arezzo, Assisi, Perugia, Orvieto, Gubbio, Spoleto.


  • approximately 6/8/9/10 hours



  • Qualified and professional English speaking driver
  • Luxury vehicle (Mercedes-Benz or equivalent)
  • Head office assistance and insurance coverage
  • Complimentary water
  • Wi-Fi on board
  • Local food expert for walking tours
  • Food specialties tastings
  • Cooking show of the handmade pasta and pasta tastings
  • Traditional Bolognese lunch with wine tasting (on request)

Bolognese Cuisine: Bologna is renowned for its culinary tradition. It has baptised the famous Bolognese sauce, a meat-based pasta sauce that in Italy is called ragù and is substantially different from the variety found worldwide. Situated in the fertile Po River Valley, the rich local cuisine depends heavily on meats and cheeses. As in all of Emilia-Romagna, the production of cured pork meats such as prosciutto, mortadella and salumi is an important part of the local food industry. Tagliatelle with ragù, lasagne, tortellini served in broth, and mortadella, the original Bologna sausage, are among the local specialties. Well-regarded nearby vineyards include Pignoletto dei Colli Bolognesi, Lambrusco and Sangiovese di Romagna.


Parmigiano Reggiano DOP (Parmesan): Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day. The recent history of Parmigiano-Reggiano cheese is essentially the history of how the approximately 350 small artisan dairies of the typical area (that encompasses about three thousand milk producers) has obtained, by way of Law, the recognition of their determination in preserving the processing method and the very high qualitative level of the product. It is the story of how the guarantee of genuineness of Parmigiano-Reggiano cheese is now an absolute guarantee, thanks to the precise rules, applied with strict conformity self-discipline and control. Parmigiano-Reggiano is guaranteed from more than seventy years from the Consortium and, above all, it is loved since nine centuries for its generous taste.


Prosciutto di Parma ham DOP: The production of genuine Parma Ham is the story of a special relationship between man and nature. Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. All Parma Ham authorized producers must be located within the geographical boundaries of the Parma production area, South of the Emilia way not less than 5 km from it and up to a maximum altitude of 900 metres. The name Parma Ham for instance is exclusively reserved to hams produced in Parma according to the strict rules defined by the Consorzio’s specifications, which are based on the ancient tradition of its place of origin; in 1996 Parma Ham became one of the first meat products to be awarded the Designation of Protected Origin status.


Modena Balsamic vinegar: Towards the end of the 13th century, the art of vinegar production was cultivated at the Este Court in Modena. But it was only 1747, that the adjective balsamic made its appearance for the first time, in the registers of the cellars of the Dukes of Este: it was recorded as half balsamic and refined balsamic, distinctions which correspond to the current Balsamic Vinegar of Modena (Aceto Balsamico di Modena IGP). The production regulations leave plenty of leeway, allowing the use of grape must in percentages between 20 and 90% and wine vinegar between 10 and 80%. The use of caramel is allowed, up to 2%.

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