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.
Address: Via Galliera 49/A, 40121 Bologna BO
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
Paolo Atti & Figli in Bologna's Quadrilatero is the 1880-founded sfoglina-and-pasticceria with hand-rolled tortellini sold by weight, plus the certosino di Bologna at Christmas.
Tip: The pasta counter runs from 07:00; tortellini sell out by 12:30 on Saturdays. The Christmas certosino orders open in November.
Worth the queue: Tortellini and tagliatelle
Forno Brisa in Bologna's Centro Storico is the 2015-founded modern sourdough bakery from Pasquale Polito, with five shops across the city and the daily-baked cornetto integrale.
Tip: Five shops citywide; the Galliera flagship has the widest carte and the Mazzini branch the longest hours. The sourdough loaves sell out by 14:00.
Worth the queue: Sourdough loaf, cornetto integrale
Regina di Quadri in Bologna's Centro Storico is the modern pasticceria with the sfoglia-leaved pastries, the Bolognese tradition of certosino di Bologna and a small gelato counter.
Tip: The morning pastries arrive at 07:30 and the gelato counter opens at 11:00. Cash and card both fine; the bar standing counter is locals' price tier.
Worth the queue: Sfoglia, Bolognese pastries
