Typical dish of Bologna
Balanzoni
Balanzoni are large green ravioli, colored by spinach in the dough, enclosing a creamy filling of Ricotta and fragrant Bologna mortadella. The pasta is soft yet substantial, while the center is delicate and savory, often enhanced with a simple dressing of melted butter and sage. When cut open, they release milky and lightly spiced aromas that immediately recall the culinary tradition of Emilia. They are a rich, festive first course, perfect for Sunday lunch or for the tables of historic trattorias.
Season: Tutto l'anno€10–16
Why it matters
Balanzoni embody the ironic and indulgent spirit of Bologna. Their name refers to Doctor Balanzone, the famous mask of the Bolognese carnival, a symbol of learning and good‑natured opulence. With mortadella in the filling and green egg pasta, the dish celebrates some of the most iconic ingredients of the city.
Origin story
The recipe took shape in the twentieth century in the kitchens of Bologna’s trattorias, likely as a gastronomic tribute to the mask of Doctor Balanzone. The use of spinach in the dough gives the pasta its green color, recalling the richness and exuberance of Emilian tradition. Over time, balanzoni established themselves as a creative variation of classic Emilian ravioli while maintaining a strong connection to the city’s signature ingredients.
Typical ingredients
farinauovaspinaciricottamortadellaParmigiano Reggianoburrosalvia
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