by Evan Rail

Scrappy, scruffy Bologna could easily coast on its history, if not just on its culinary history. Home to one of the world's oldest universities, this northern Italian city has contributed dozens of classic recipes and foods to the repertory of Italian cooking, including tortellini, tagliatelle and mortadella — the cold cut whose imitation is known as "Bologna" — as well as ragù Bolognese.

As the capital of the region of Emilia-Romagna, Bologna is one of the best places to sample the cheeses, cured hams and vinegars that originate in the area, many of which have been famous for centuries. But modern Bologna is not just about the past. 

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Source: http://www.nytimes.com/