The culinary tradition of Bologna is considered among the best in Italy. Queen of the table is the pasta, starting with the famous tortellini, with a filling of meat, sausage and ham, served in a broth capon or chicken; while, especially in the centers of the province, the tortelloni are served stuffed with ricotta and spinach, seasoned with butter and sage. Even tagliatelle are made strictly by the skilled hands of the tradition, in addition to the green lasagna baked with the famous Bolognese sauce. As for meat dishes stand out pheasant, duck, wild boar, hare, roasts and stews, cotechino and zampone. Among the specialties there are also of the Bologna mortadella, asparagus, specialty of Altedo, cooked in various ways and the potatoes of Tolè. For dessert there are the Carthusian Bolognese, a Christmas cake made with flour, honey, candied fruit, almonds, dark chocolate, raisins, pine nuts, butter, aniseed and cinnamon; the Sugary, traditionally prepared for weddings and Pinza of Bologna, one of the sweets belonging to the Bolognese tradition, prepared during the Christmas season. Excellent wines, including whites Pignoletto Blanc, Pinot Blanc, Riesling Italico, Sauvignon and red wines such as Barbera, Cabernet Sauvignon, Merlot.