The eastern bourgeois quarter beyond Porta San Vitale, with residential trattorias, Forno Brisa's first shop and the new-wave bakery-and-cafe scene of Via Mazzini.
Scaccomatto in Bologna's Mazzini is the Mario Ferrara fine-bistro running a sea-and-land carte that crosses Adriatic seafood with the Emilian land tradition.
OrderThe seasonal tasting carte, the carbonara di mare, the slow-cooked guancia.
TipBook a fortnight ahead online; the tasting carte is the value option at 75 euros and the wine pairings are a strength.
Osteria Broccaindosso in Bologna's Mazzini is the long-running neighbourhood osteria with a fixed-price set carte and pasta still hand-rolled daily on site.
OrderThe fixed-price set carte at 25 euros, tortellini in brodo, the salumi board.
TipBook by phone two days ahead; the 25-euro set carte runs at lunch only and is the value play.
The Aemilia Hotel rooftop runs from the seventh floor of the Savhotel on Via Zaccherini Alvisi, a wide terrace with a lounge corner and a panorama that takes.
TipThe hotel sits a 10 minute walk east of the centre; the terrace is quieter than the central hotels and the cocktail list runs cheaper. Sunset over San Luca is the time slot.
Red Club runs the busiest gay floor in Bologna from a Zona Roveri warehouse east of the centre, with a main commercial room, a darker side floor and a summer.
TipZona Roveri sits well outside the centre with no late transit; budget for a cab back. ANDDOS card at the door, bring cash for the membership fee.
Day trip · 10 hours
Do not miss this one-of-a-kind tour. In one day, you will visit the best production Italy can offer: a prosciutto factory, a Parmigiano Reggiano dairy producer, and a ...
Guided tour · 2 hours
Indulge in Italy’s food capital! Choose our deep-dive 3-hour feast for locals' favorites, or our punchy 2-hour express tour for iconic bites and wine. Savor pasta, age...
2 hours
Enjoy a fun pasta cooking class in a local home with a certified home cook. Learn local recipes and taste everything you make with some delicious wine.
