Bologna is situated on the edge of the Po Plain at the foot of the Apennine Mountains, at the meeting of the Reno and Savena river valleys. As Bologna's two main watercourses flow directly to the sea, the town lies outside of the drainage basin of the River Po.
While crowds of tourists fill Venice, Florence and Rome, Bologna remains relatively quiet in comparison. This medieval university town is charming, historic and fun to explore… and you'll find Bologna's local cuisine is light-years away from the American deli meat bearing the city's name.
Greater Bologna. Greater Bologna offers varied and changing panoramas, hidden gems to explore on the outskirts. Discovering all this is an experience that you won’t easily forget.
A lunchbox staple, bologna can go beyond your basic sandwich for some delicious meals. Chop up bologna for a savory spread, layer it into a hearty casserole casserole, or even pickle it! If you're feeling extra adventurous, or just want to know exactly what's in your food, we also have recipes for homemade bologna. So whether you DIY a batch ...
Fusing haughty elegance with down-to-earth grit in one beautifully colonnaded medieval grid, Bologna is a city of two intriguing halves. One side is a hard-working, high-tech city located in the super-rich Po valley where suave opera-goers waltz out of regal theatres and into some of the nation's finest restaurants.
Bologna definition, a large seasoned sausage made of finely ground meat, usually beef and pork, that has been cooked and smoked. See more.
Bologna definition is - a large smoked sausage of beef, veal, and pork; also : a sausage made (as of turkey) to resemble bologna.
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Bologna can be sliced thin for sandwiches, or thick for use on heartier foods such as biscuits. Some people prefer to pan fry thick slabs of it, which gives it a different taste and texture than the cold cut variety. Basic bologna can also be mixed with various spices to create flavorful varieties such as Cajun, spicy, garlic or barbecue.
Rag bologna. Rag bologna is a long stick, or "chub", of high-fat bologna traditionally sold wrapped in a cloth rag. The recipe has a higher content of filler than that of regular bologna. Milk solids, flour, cereal, and spices are added during processing, and the roll of bologna is bathed in lactic acid before being coated in paraffin wax.