Ask any American what “Spaghetti Bolognese” is, and the answer will likely be a plate of spaghetti topped with a rich meat ragù. A comforting classic, no doubt — but in Bologna, the heart of Italy’s food valley, the locals might raise an eyebrow. Because here’s the culinary plot twist: “real” Spaghetti Bolognese has nothing to do with ragù. That’s right — in Bologna, you won’t even find it on a restaurant menu.
In the homes of true Bolognese families, Spaghetti alla Bolognese means one thing: spaghetti with tuna — a humble, flavorful dish made with tomato, onion, and good canned tuna. It’s a staple of everyday life, a recipe that’s passed down through generations, and a dish that’s rarely served in restaurants — because it's something you eat at home, with family, not in a trattoria.
And yet, don’t let its simplicity fool you. If there’s one dish that deserves its place among Bologna’s culinary icons — alongside tortellini, lasagna, and tagliatelle — it’s spaghetti with tuna. So much so that both the Italian Academy of Cuisine and the Chamber of Commerce of Bologna have officially recognized it as one of the thirty traditional recipes that form the backbone of the city’s centuries-old gastronomic heritage.
So where does a curious (and hungry) traveler go to taste this authentic version of “Spaghetti alla Bolognese”? Cesarine has the answer.
Federica, one of the Cesarine — Italy’s oldest network of home cooks — opens the doors of her home in Bologna to share this little-known piece of local culinary culture. In her cozy kitchen, guests will learn how to cook Spaghetti alla Bolognese the Bolognese way — not just the recipe, but the story behind it, the tradition, and the little tricks that make it truly special.
But that’s not all. During this two-hour experience, Federica will also guide guests in preparing crescenta, a rustic savory bread filled with prosciutto or pancetta — another delicious gem from the Emilian tradition. And to top it off, you’ll learn how to make homemade gelato, without an ice cream maker.
The experience ends, as all good Italian meals do, on the terrace, sharing food, stories, and a glass of prosecco — just like locals do.
So if you’re planning a trip to Italy and want to go beyond the tourist clichés, forget the spaghetti ragù — and taste the real Bologna with Cesarine. Book your experience here: https://cesarine.com/en/experiences/spaghetti-bolognese-and-homemade-gelato-KPYG8zJIcE
For more information, visit cesarine.com, watch the video and follow @cesarine__ on Instagram.
About Cesarine Cesarine is a food experience platform connecting travelers with Italian home cooks who organize authentic culinary experiences in their homes. Founded in Bologna in 2004, Cesarine connects travelers with passionate hosts who share their knowledge, traditions, and home-cooked meals. Offering hands-on cooking classes, traditional meals, and immersive food and wine tours, Cesarine has become Italy’s most widespread network of home cooks. For the platform, which originated under the shadow of Bologna’s Two Towers and now spans the entire country, the United States remains the main market, with over 30,000 guests in 2024. Following are Australia, the United Kingdom, Canada, and Northern Europe (particularly Germany, France, and Switzerland). As a Slow Food Community and advocate of sustainable tourism, Cesarine preserves Italy’s culinary heritage while empowering local communities. Cesarine’s advisory board includes: Niccolò Branca, CEO of Fratelli Branca; Daniele Ferrero, CEO of Venchi, the Finalca Group of the Cazzola family, and CDP Venture Capital, Davide Maggi, executive director of the Digital Marketing & Communication Executive Program of the Bologna Business School, CEO of Home Food Srl, a Società Benefit, which owns the Cesarine.com platform, and the related Community of amateur cooks and chefs.