Tagliatelle a ragu. This is the most common and ubiquitous dish in this region made with the classic bolognese meat sauce. So excellent in every way. I was very surprised that at every restaurant the pasta was home made.
It's even served to go as seen here in a wonderful little shop near the Two Towers. Check it out if you're there.
These are ravioli stuffed with spinach served al ragu.
Most of my time was spent in a little village a couple of hours south of Bologna called San Leo. A remarkable medieval town on the top of a mountain with stunning views of the Montefeltro Valley below, which just happens to be the place believed that daVinci painted the Mona Lisa. The local cheese there is called Fossa and these little raviolis are stuffed with it and served in brown butter. The taste is out of this world.
And of course the tortellini which are small and fabled to be in the shape of Lucrezia di Borgia's navel. They're stuffed with cheese or meat and served al ragu or in butter sauce or in cream sauce. These here are stuffed with mortadella and served alla pana.(cream)
In San Leo there was also a very popular local pasta I forgot to take a picture of called Strozzapreti which literally translates to "strangle the priest." It's not a dainty pasta! Shaped like a worm, they're made out of flour, breadcrumbs, and lemon zest and the texture is rugged and spongy. No pic sorry!