Osteria Barberini in Bologna's Santo Stefano is the modern Bolognese osteria on a quiet vicolo, running a hand-rolled-pasta carte and a daily fish service from the Adriatic.
Signature dishes: Tagliatelle al ragu, Crudo of beef, Daily fish
Must order: Tagliatelle al ragu, the crudo of Chianina, the daily fish.
Tip: Book a week ahead online; the dining room runs only dinner Tuesday to Saturday and the cellar is run by the chef personally.
Address: Vicolo della Neve 2/A, 40125 Bologna BO
Osteria Numero Sette in Bologna's Santo Stefano is the small-room family osteria on Via dei Bibiena, running the canonical Bolognese carte for the quiet residential lunch trade.
Signature: Tagliatelle al ragu, Tortelloni, Lasagne verdi
Order: Tagliatelle al ragu, the tortelloni burro e salvia, the lasagne verdi.
Tip: Book three days ahead by phone; the room seats 24 and the kitchen runs the same carte at both meals.
Trattoria del Rosso in Bologna's University quarter is the canonical 1899-founded student trattoria, a no-reservations room serving the Bolognese pasta canon at value-lunch prices.
Signature: Tagliatelle al ragu, Cotoletta, Bollito misto
Order: Tagliatelle al ragu, the cotoletta alla bolognese, the Saturday bollito.
Tip: Walk-in only; arrive by 12:00 for lunch or after 21:30 for dinner. Cash preferred but card now accepted.
Trattoria da Gianni in Bologna's Quadrilatero is the long-running family room on Via Clavature, running the canonical Bolognese carte and the Sunday carrello dei bolliti.
Signature: Tagliatelle al ragu, Bollito misto, Cotoletta
Order: Tagliatelle al ragu, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
Tip: Book a fortnight ahead for Sunday lunch; the Quadrilatero is loud after 19:30 and the lunch service is the calmer seating.
Osteria Numero Sette in Bologna's Santo Stefano is the small-room family osteria on Via dei Bibiena, running the canonical Bolognese carte for the quiet residential lunch trade.
Signature: Tagliatelle al ragu, Tortelloni, Lasagne verdi
Order: Tagliatelle al ragu, the tortelloni burro e salvia, the lasagne verdi.
Tip: Book three days ahead by phone; the room seats 24 and the kitchen runs the same carte at both meals.
Pizzeria Altero on Via dell'Indipendenza in Bologna is the 1957-founded pizza-al-taglio counter, an old-school Bolognese counter serving slabs of pizza rossa, crescentine fritte and cotechino.
Signature: Pizza al taglio rossa, Crescentine fritte, Cotechino
Order: The pizza rossa al taglio, the crescentine fritte, the slab pizza with mortadella.
Tip: Cash and card both fine; the counter runs 11:00 to 22:00 daily and the queue thins after the lunch peak.
Ristorante Da Vito in Bologna's San Donato is the long-running family room blending the Bolognese pasta tradition with Adriatic-fish service, with a 40-seat dining room and family carte.
Signature: Truffle tortelli, Fritto misto, Sea bass
Order: The truffle tortelli in season, the fritto misto, the sea bass in salt crust.
Tip: Book a fortnight ahead; the Friday-night seafood carte is the most-booked seating and the cellar is heavy on Trebbiano di Romagna.
Vicolo Colombina in Bologna's Quadrilatero is the small-room trattoria one alley off Via Drapperie, with the Bolognese pasta canon, a strong local cellar and a 30-seat dining room.
Signature: Tagliatelle al ragu, Tortellini, Tartare of beef
Order: Tagliatelle al ragu, tortellini in brodo, the carpaccio of Chianina.
Tip: Book three days ahead online; the dining room is intimate and the Quadrilatero passeggiata is loud after 19:30.
