Italia

Bolonia

The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli is cooked or served in. Ravioli are usually served boiled with a sauce as a first course, or boiled and served in broth as a traditional winter dish. Ravioli fillings include diverse varieties of meat, cheese, and vegetables, and they vary from region to region. There are also sweet ravioli, which are usually deep-fried. Although no one is certain when the first ravioli were made exactly, the earliest written recipe for ravioli appears in a 14th-century document written by Francesco di Marco, a Tuscan merchant. Today, modern regional varieties are distinguished by their fillings, by the ingredients used in the dough (such as olive oil in southern Italy), and by their shape, which can be square, round, rectangular, or half-moon with straight or serrated edges.

Ravioli

Italy

L'Antica Bottega Bologna

We took ravioli with asparagus along with parmagiano sauce. This restaurant was in one the food passage. I would say it was a tourist scam. The sauce was really bad and the cheese it self was also not delicious. 

Even though tiramis&ugrave; is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami s&ugrave;, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramis&ugrave; are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramis&ugrave; (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramis&ugrave; should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramis&ugrave; is widely thought to have been invented, has died.

Tiramisù

Caffè Letterario - Sebastiano Caridi

This was not a traditional tiramisu. It was a modern version of it. The creamy and ice creamish texture of the cream was super satisfying. The cake was also super good. I didn’t taste the coffee much but overall it was a really nice desert

Italy&rsquo;s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations &ndash; marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito&rsquo;s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy&rsquo;s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Pizza Napoletana

The House Of Pizza

One of the best napolitan pizza I’ve ever had. The dough was super fluffy and delicious. The pesto and cheese was amazing. I wish the restaurant was is my city so I could order it every week 

Puesto	Sitio	Plato estrella	Reseñas	Nota
1	The House Of Pizza Via Maurizio Padoa, 6h, 40138 Bologna BO, Italy 1 reseña Plato estrella: Pizza Napoletana	Pizza Napoletana	1	9
2	Caffè Letterario - Sebastiano Caridi Via Manzoni, 2, 40121 Bologna BO, Italy 1 reseña Plato estrella: Tiramisù	Tiramisù	1	8
3	L'Antica Bottega Bologna Via Clavature, 12, 40124 Bologna BO, Italy 1 reseña Plato estrella: Ravioles	Ravioles	1	4.29

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