Bologna Tour and Food Experience from Tuscany

Bologna: the Etruscan city of Felsina was founded at the site of Bologna by the end of the 6th century, and it became a Roman colony and municipium with the name of Bononia in 196 BC. Believed to have been established in 1088, the University of Bologna is widely considered the world’s oldest university in continuous operation. The university originated as a centre for the study of medieval Roman law under major glossators. It numbered Dante, Boccaccio and Petrarch among its students. The medical school was especially renowned. The city reached its pinnacle as an independent commune around the 12th century. Wealth brought a building boom and every well-to-do family left its mark by erecting a tower – 180 of them in all, of which 15 still stand today. The endless tussle between the papacy and Holy Roman Empire for control of northern Italy inevitably involved Bologna. The city started by siding with the Guelphs (who backed the papacy), going against the Ghibellines, but adopted neutrality in the 14th century. Following a popular rebellion against the ruling Bentivoglio family, during which the family’s palace was razed, papal troops took Bologna in 1506 and the city remained under their control until the arrival of Napoleon at the end of the 18th century. In 1860 Bologna joined the newly formed Kingdom of Italy. During heavy fighting in the last months of WWII, up to 40% of the city’s industrial buildings were destroyed. However, the historic town inside the walls survived and it has been lovingly and carefully preserved. Today the city is a centre for Italy’s hi-tech industries and is a popular trade-fair venue.

Do not miss! Piazza Maggiore (main square), Saint Pretonio Basilica, Portici di Bologna, University of Bologna, Two Towers, Quadrilatero.

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.