The story
Bar Centrale, located on Via G. Mazzini, stands as a quintessential local staple in the heart of Imola. With a solid 4.5-star rating, this classic Italian bar offers an authentic glimpse into the city’s daily rhythm, making it a must-visit stop for anyone looking to experience the local culture through its culinary traditions.
The venue is particularly celebrated for its breakfast offerings, which serve as a perfect introduction to regional flavors. As noted by the team at *Where The Foodies Go*, a visit here is incomplete without trying the iconic ricciola. This savory pastry is considered a true symbol of Imola, and guests can choose between the Ricciola Croccante or the Ricciola Morbida to start their morning on a high note. Whether you are a local or just passing through, Bar Centrale provides a warm, reliable atmosphere for a quintessential Italian breakfast.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Bar Centrale’s ricciola morbida earns high praise for its tender, delicate flavor, with reviewers describing the overall food vibe as warm, inviting, and effortlessly satisfying.
“This is the soft version. In texture and greasiness it reminds me more of focaccia than bread. It's even moreish, especially dipped in coffee. But honestly, my favourite is still the crunchy one.”
What creators say
1 creator has covered Bar Centrale. Most active: Where The Foodies Go
- Where The Foodies GoLoved
I di IMOLA - Imola Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 10 · @ 2:00
A classic local bar in Imola where we had breakfast with the iconic ricciola, a savoury pastry that's a symbol of the city.
Dishes mentioned
Ricciola Croccante
This is the original, crunchy version. It's warm, halfway between bread and brioche — flaky on the outside but fluffy inside. It tastes of bread, a bit of salt, and rosemary. Delicious. But if you want to eat it like a true local from Imola, you have to dip it in cappuccino. Until last year I would have called that blasphemy, but after Genoa I've learned to love dipping savoury pastries in coffee. It's incredible.
Ricciola Morbida
This is the soft version. In texture and greasiness it reminds me more of focaccia than bread. It's even moreish, especially dipped in coffee. But honestly, my favourite is still the crunchy one.
