A wooden board of paper-thin Emilia-Romagna cured meats: mortadella, prosciutto di Parma, culatello, coppa, salame felino, with crescentine and a bowl of squacquerone cheese. The canonical Bologna aperitivo.
The salumi tradition of Emilia-Romagna is centuries old and DOP-protected: prosciutto di Parma since 1996, mortadella di Bologna since 1998, culatello di Zibello since 1996, salame felino since 2013. The tagliere as an aperitivo format took its modern shape in the postwar Bologna salumeria boom, when shops like Tamburini and Salumeria Simoni began offering counter seating with sliced-to-order boards.
3 editor picks for Tagliere di salumi misti in Bologna, ranked by editorial score. All Bologna signature dishes · Tagliere di salumi misti across every city.
Paolo Atti & Figli ★ 4.7
Via Drapperie 6, 40124 Bologna BO
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.
Salumeria Simoni ★ 4.5
quadrilatero · Via Drapperie 5/2, 40124 Bologna BO
Salumeria Simoni on Via Drapperie in Bologna's Quadrilatero is the 1960s-founded family salumeria with a dine-in tasting room behind the counter.
Tamburini ★ 4.4
quadrilatero · Via Caprarie 1, 40124 Bologna BO
Tamburini in Bologna's Quadrilatero is the 1932-founded salumeria-and-self-service operating from Via Caprarie, with cured-meat counters, a daily-changing.