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Where to Stay in Bologna, Italy

These hotels are centrally located, rooms are air-conditioned and rates include breakfast.

Grand Hotel Baglioni, Via dell'Indipendenza 8, 800-745-8883, www.baglionihotels.com/bologna-hotel. This Leading Hotel of the World has 122 rooms, Venetian glass chandeliers, silk brocaded walls and linen sheets, plus a stretch of Roman foundation and 16th century Carracci frescoes on the dining room ceiling; doubles from about $325.

Corona d'Oro, Via Oberdan 12, 011-39-051-745-7611, coronaoro.hotelsbologna.it. A 35-room charmer in a refurbished historic building; doubles from about $300.

Art Hotel Commercianti, Via dei Pignattari 11, 011-39-051-745-7511, www.art-hotel-commercianti.it. A 34-room, stylishly furnished boutique hotel; doubles from about $285.

Trattoria Battibecco, via Battibecco 4, 051-223-298, www.battibecco.com. Despite it name, this is an elegant, stylish Michelin-starred restaurant specializing in superb seafood.

Osteria de' Poeti, via De' Poeti 1, 051-236-166, www.osteriadepoeti.com. An atmospheric 400-year-old wine cellar whose Bolognesi specialties include tortellini in broth, green lasagna and tortelloni with guinea fowl and artichokes.

Divinis, via Battibecco 4,051-2961 502, www.divinis.it. A smart modern wine bar off the Piazza Maggiore, and the place to sample a variety of Bologna's famous hams and salamis plus cheeses from all over the world served with jams, honeys, candied olives and balsamic vinegar.

Trattoria Anna Maria, via Belle Arti 17, 051-266-894. Fresh pastas are the specialty, a favorite of singers from the nearby opera house.

Tamburini's Bistrot, via Caprarie 1, 051-234 726. The city's best-known food hall where you can fill a sampler plate with hams, cheeses, pastas and other Bolognese specialties, and take it to a back dining room.

For more information, contact the Italian Government Tourist Board at
212-245-4822, or visit www.italiantourism.com.

In Bologna, the information centers at Piazza Maggiore 6 and the train station have maps and brochures.

From the same article written by Joan Scobey, freelance travel writer.