Going to the Source: Tasting Italian Delicacies Where They’re Made

Bolognese

This meat sauce that we're so fond of on spaghetti and in lasagna comes from the city from which it takes its name, Bologna. In Italian, the name simply means "of Bologna," so in Bologna and throughout Italy you'll see it on menus as ragu alla bolognese (or simply as ragu). In Bologna, they like to serve this meaty sauce on fresh tagliatelle. The sauce contains tomatoes or tomato paste, but that's usually a minor ingredient. The highlight of a good bolognese is the ground meat, which is usually beef or veal—but every Italian mamma has her own recipe.

You'll see ragu alla bolognese on menus in many parts of Italy, but when you're in Bologna, you shouldn't miss a chance to eat the sauce in the place where it was born. It's not really a light meal, so you may want to save this one for cooler weather (or at least for the evening meal).

Parmigiano-Reggiano

One of the most beloved cheeses, Parmigiano-Reggiano takes its name from two provinces in Emilia-Romagna: Parma and Reggio Emilia. This hard cows-milk cheese is aged in great wheels and is an important part of many Italian dishes. The stuff most of us grew up on—the pre-grated cheese in the green cans we all call "parmesan"—is not true Parmigiano-Reggiano. In fact, "Parmigiano-Reggiano" is now a trademarked name that can only be applied to cheese made in the region.

If you've never had authentic Parmigiano-Reggiano, you owe it to yourself to sample it in the Emilia-Romagna region. This cheese can come from Parma, Reggio Emilia, Modena, Bologna, and Mantua. In shops, look for the a stamp along the rind that says "Parmigiano-Reggiano." Freshly grated Parmigiano-Reggiano is a completely different experience from "parmesan." You can even explore the history of the famous cheese at the tiny Parmigiano-Reggiano Museum in the town of Soragna outside Parma—a visit includes a cheese tasting.

Prosciutto

Of all the cured meats Italy is famous for producing, perhaps none is more sought after both inside and outside the country than prosciutto. This dry-cured ham is aged for as long as 18 months and then sliced very thinly and served on its own or as a wrapping for seasonal treats such as figs or fresh melon slices. The meat is rich and unctuous, and true prosciutto di Parma is an Italian delicacy.

There's a prosciutto that comes from the Friuli-Venezia Giulia region in the north, but prosciutto di Parma is the one you'll seek out when you're in the Emilia-Romagna region. Since it's not a seasonal product, you won't have to wait for a particular time of year to enjoy it—but if you're in Italy when melons are fresh and sweet, don't miss a chance to have prosciutto e melone. You can also visit the Prosciutto Museum in Langhirano, near Parma.

Balsamic Vinegar

You might think you've tasted balsamic vinegar before, but until you've tried the genuine article, you've probably been sampling something sweetened and colored artificially. True aceto balsamico tradizionale can be produced only in the towns of Modena and Reggio Emilia, near Bologna. It's aged for 12 years at the very least and can be aged for 25 years or more. The older the vinegar, the more condensed it becomes. Twenty-five-year-old balsamic can be as thick as chocolate syrup and nearly as sweet.

You can visit a balsamic vinegar producer in Modena on a food tour from Bologna, and during the tour you'll get to taste the real thing (most tours require advance booking). If you have a chance to try a few drops of the good stuff on strawberries or vanilla ice cream, don't pass it up.

Tortellini

Have you ever looked at the curl of stuffed pasta that is tortellini and wondered, "Where on earth did that come from?" Then let this be your answer: Bologna. The pasta's delightful shape has an equally delightful story behind its creation. The best-known legend is that a chef peered through a keyhole to see the exposed navel of Lucrezia Borgia. He was so enamored that he created a pasta to mimic what he had seen.

Tortellini are typically stuffed with ground meat or cheese. In Bologna, one of the most common ways to serve tortellini is in a light broth, a dish known as tortellini en brodo.

Mortadella

The circular, processed meat you see in grocery stores with the word "bologna" stamped on it does, believe it or not, have its origins in Italy—but the genuine Italian article is a far cry from Oscar Mayer's weak imitation. In Bologna, a sausage made from finely ground pork and pork fat is popular and commonly found on menus and in butcher shops. Mortadella may resemble "baloney" in shape and texture, but it's a much higher quality product.

In Bologna, thinly sliced mortadella is a popular option to fill piadina sandwiches, which make excellent light lunches or afternoon snacks. Don't miss a chance to eat the real thing, so you'll understand why the stuff you find back home kind of misses the mark.

You Might Also Like:

• How to Snack Like a Local in Europe
• Truly Authentic Cultural Food Experiences Around the World
• 10 Foreign Foods You've Got to Try Before You Die