Eating in Bologna - Bologna Welcome

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Cuisine: Italian regional
Specialty:

Courses featuring truffles, prized porcini mushroom and selected meats, seasonal menu. Home made pasta.

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Specialty:

Specialities from Argentina. Grilled meat and argentinian wines.

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Cuisine: Bolognese (traditional)
Specialty:

Mushrooms and truffles, fresh pasta.

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Cuisine: Bolognese (traditional)
Specialty:

Lasagne gialle "Pappagallo". Costola of veal.

Suggested by: Mangiamo a Bologna - Michelin Alberghi e Ristoranti 2011 - Q Ospitalità Italiana 2011

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Cuisine: Bolognese (traditional)
Specialty:

Antipasti, homemade first courses, ostrich meat and chocolate cake with fresh mascarpone.

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Cuisine: Bolognese (traditional)
Specialty:

The menu includes all that have made Bolognese cuisine well known and appreciated all over the world.

First course: tagliatelle, tortelloni, tortellini, lasagne, passatelli;

Second course: meat as guinea fowl, duck, rabbit, knuckle of porke, liver with onions are cooked in the full respect of the bolognese tradition;

Dessert: homemade desserts;

All that is accompained by selected italian and regional wines.

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