Mercato di Mezzo
Get an authentic taste of Emilia-Romagna on a delectable private food and wine tour of Bologna, exploring the historic Old Town with a local guide.
Known as La Grassa ("The Fat One"), Bologna’s status as a foodie mecca is well established, and its compact historic centre is a treasure trove of culinary delights. Capital of the robust region of Emilia-Romagna, home of Parmesan cheese and Balsamic Vinegar, Bologna’s culinary culture is the stuff of legend, and our private food tour is the best way to get acquainted with the city’s most iconic bites and emblematic sights in the company of a passionate local guide.
On your 3-hour private food tour, you will:
On your delectable private tour, beginning at the heart of the historic centre as the morning finds its rhythm, you'll walk the city the way Bolognesi do: under the extraordinary arcaded porticoes that have sheltered this city's streets for centuries, past palaces and piazzas that have barely changed in a thousand years. Your guide is not merely knowledgeable but genuinely local, someone who shops in these markets, argues about these recipes, and knows which counter has been making fresh pasta the same way for three generations. Culture and cuisine are inseparable here, and the stories that accompany every tasting are as nourishing as the food itself.
You'll pay a visit to the Mercato di Mezzo, one of Italy's oldest markets, where the medieval street grid is still lined with salumerie, cheese counters, and fresh pasta vendors operating much as they have since the Middle Ages. The sensory experience, from the perfume of aged Parmigiano Reggiano to the gleam of mortadella behind glass and the bustle of locals going about their morning, is well worth the journey. You'll taste that Parmigiano as it deserves to be tasted: in properly aged form, its crystalline texture and deep, complex flavour a world away from anything you've encountered in a supermarket aisle. Alongside it, a few precious drops of traditional Balsamic Vinegar from Modena, and learn how to distinguish the real thing, dark and syrupy and astonishing, produced through years of patient ageing through successive wooden barrels. You will also try authentic mortadella, silky, subtly spiced, cut thick rather than shaved thin; this is the original, the one Bologna has been producing since the seventeenth century, and the one that has absolutely nothing in common with the processed meat product that borrowed its name abroad.
From the market, you'll move through the city's emblematic landmarks, the soaring Two Towers, the majestic Piazza Maggiore, and the serene Santo Stefano, seven interconnected churches folded into a quiet piazza that most visitors never find. Then up into the University District, with Europe's oldest university at its heart, the streets grow younger and looser in energy, filled with bookshops, bicycles, aperitivo bars, and the particular vitality of a city that has been shaping young minds since 1088.
Along the way, there is pasta. Handmade tortelloni, delicate and pillowy, are prepared with the care that defines Bolognese sfogline, the skilled pasta makers whose art is as much a civic institution as any museum. You will get the chance to shape a tortellino yourself, pressing the filling, folding the dough, forming that famous navel shape whose origin legend involves a lovestruck innkeeper and a glimpse through a keyhole. You’ll also experience the dish the whole world thinks it knows: a bowl of tagliatelle al ragù, the real Bolognese sauce. The sauce is slow-cooked, deeply savoury, restrained in tomato, rich with meat. It is served over fresh egg tagliatelle, wide and silky, never spaghetti. Your guide will unpack exactly why that matters, and what happened when this dish left Bologna and became something else entirely in kitchens around the world.
Depending on the season and the day, you’ll sample other local favourites like tigelle, small, pillowy flatbreads from the Apennine foothills, split and filled with prosciutto, or perhaps friggione, Bologna's deeply undersung slow-cooked onion and tomato dish, dark and sticky and wholly addictive. Each tasting is accompanied by something to drink: exceptional Italian coffee at the right moment, and the sparkling wines of Emilia-Romagna, lovely red Lambrusco and the floral, refreshing Pignoletto, a white that belongs entirely to these hills.
The tour finishes on a sweet note, as all good Bolognese meals should. Perhaps a slice of torta di riso, a delightful baked rice cake or a chocolate tortellino, an innovative take on the city's most beloved shape. By the time your tour draws to a close, you'll leave satiated by the food, wine and stories of Bologna and utterly enamoured with a city that takes its food seriously but never without pleasure.
Please note: Start times, itinerary & tastings are subject to change due to seasonal availability, individual closings, or local holidays.
Do not worry, we have you covered with our flexible cancellation terms.
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