Forno Calzolari in Bologna's Centro Storico is the long-running family forno with the Pane di Monghidoro (a mountain levain bread), the daily focaccia and the Saturday-only sourdough loaves.
Tip: The Pane di Monghidoro arrives Tuesday and Friday mornings and sells out by 11:00; the Saturday sourdough is the order to make.
Address: Via Murri 49/B, 40137 Bologna BO
Le Sorelle in Bologna's University quarter is the small sfoglina shop with hand-rolled pasta sold by weight, lasagne sheets, tortellini and tagliatelle for take-away.
Tip: The pasta is rolled fresh through the morning; tortellini sell out by 13:00. Closed Sunday and Monday. Cash preferred.
Worth the queue: Tortellini, tagliatelle, lasagne sheets
Panificio Zaccanti in Bologna's San Felice quarter is the family forno with the daily-baked pane di farro, the Bolognese piadina and a small daily-changing pizza al taglio counter.
Tip: The pane di farro sells out by 13:00; the pizza al taglio runs 11:30 to 14:30 and the focaccia is the lunch order.
Worth the queue: Pane di farro
Gelateria Stefino Bio in Bologna's Centro Storico is the 100 percent organic gelateria with the small-batch daily-changing carte, the Galliera flagship and a strong pistachio and mascarpone-fig.
Tip: The gelato is small-batch and the flavour list rotates daily; the pistachio runs Tuesday through Sunday.
Worth the queue: Pistachio, mascarpone-fig
Cremeria Funivia in Bologna's Piazza Cavour is the long-running gelateria with the daily-changing carte rooted in Emilian produce, the strong pistachio Bronte and the ricotta-fig classic.
Tip: The pistachio uses Bronte DOP and the carte rotates seasonally; the queue thins after 21:30 most evenings.
Worth the queue: Pistachio, ricotta-fig
Forno Bizzarri in Bologna's Saragozza is the lievito-madre forno with the Bolognese pizza bianca, the sourdough loaves and a daily pizza al taglio counter from 11:00 to 14:30.
Tip: The pizza bianca is the morning order; the pizza al taglio runs lunch only and the sourdough sells by the kilo. Cash preferred.
Worth the queue: Bolognese pizza bianca
Atti in Bologna's Quadrilatero is the 1880-founded salumeria-and-pasticceria with two adjoining shops on Via Caprarie, slicing mortadella to order and baking the certosino di Bologna.
Tip: The bakery counter runs from 07:30; mortadella slicing takes 5 minutes per order and the queue thins after 11:00. Cash and card both fine.
Worth the queue: Mortadella di Bologna IGP
