Blink and you might miss the plain door at 33 Via Zamboni. Push it open, and Bologna’s graffiti vanishes, replaced by echoing frescoes. A hushed courtyard—muscular pilasters, a lone plaster Hercules—whispers of secret labs upstairs. Ready to find out where Renaissance art flirts with cutting-edge science?

Palazzo Poggi: Renaissance home, idea factory

Few dishes can whisper history, spark debates, and comfort your soul in a single spoonful—but tortellini can. From festive broths to gourmet twists, tortellini have traveled through centuries and kitchens, always remaining at the heart of Emilia-Romagna’s culinary identity. But what makes them so special? Why do people argue about their origin? And—perhaps most importantly—where can you taste the

What are Tortellini? A bite of tradition

Think churches are boring? Think again. In Bologna, they hide unfinished dreams, secret staircases, sculptures that scream, and even a walk with 666 arches. Forget dusty guidebooks — if you want to truly understand this city, follow its domes and bell towers. Behind every altar, there’s a story. Behind every façade, a mystery. From underground crypts to hilltop sanctuaries, Bologna churches are a

1. San Petronio

In Bologna, the food speaks. It murmurs through the Quadrilatero, rises from kitchen windows, and lingers under the porticoes. These dishes aren’t just meals — they’re stories, traditions, and edible memories. Hungry? Let’s dive in.

What to eat in Bologna: 10 Must-Try dishes

If you love Italian cuisine, you’ve probably heard of cappelletti pasta. This traditional stuffed pasta, originating from Emilia-Romagna, is often confused with its more famous cousin, tortellini. But make no mistake—cappelletti has a unique identity, from its delicate shape to its rich, flavorful filling. Whether you’re looking for an authentic cappelletti recipe, wondering about the difference

Overview of Cappelletti Pasta What makes Cappelletti special? Cappelletti translates to "little hats" in Italian, a reference to their characteristic rounded shape. Unlike tortellini, which is tightly sealed and pinched into a ring, cappelletti are folded into a small, plump pouch. This pasta is traditionally served in broth (cappelletti in brodo) during the winter months, especially on Christmas