Bologna is renowned for its culinary tradition. It has given its name to the well-known Bolognese sauce, a meat based pasta sauce called in Italy ragù alla bolognese but in the city itself just ragù as in Tagliatelle al ragù.Situated in the fertile Po River Valley, the rich local cuisine depends heavily on meats and cheeses. As in all of Emilia-Romagna, the production of cured pork meats such as prosciutto, mortadella and salame is an important part of the local food industry. Well-regarded nearby vineyards include Pignoletto dei Colli Bolognesi, Lambrusco di Modena and Sangiovese di Romagna.
Tagliatelle al ragù, lasagne, tortellini served in broth and mortadella, the original Bologna sausage, are among the local specialties.
