All'Osteria Bottega in Bologna's Saragozza is the Daniele Minarelli and Valeria Tonelli room, a tiny dining hall running the canonical Emilian carte with precision.
Signature dishes: Tortellini in brodo, Tagliatelle al ragu, Cotechino with mostarda
Must order: Tortellini in brodo, tagliatelle al ragu, the salumi board of Bonfatti mortadella.
Tip: Book three weeks ahead by phone; the room seats 28 and the lunch service has the easiest tables.
Address: Via Santa Caterina 51, 40123 Bologna BO
Trattoria Meloncello in Bologna sits at the foot of the 666-arch portico up to San Luca, a family room running the classic Bolognese Sunday-lunch carte.
Signature: Tagliatelle al ragu, Cotoletta alla bolognese, Tortelloni di zucca
Order: Tortelloni di zucca, tagliatelle al ragu, the Sunday-only bollito misto.
Tip: Book a week ahead for Sunday lunch; the portico walk from Porta Saragozza takes 25 minutes and is the traditional pre-lunch passeggiata.
Trattoria di Via Serra in Bologna's Bolognina is the Flavio Fabbri and Tommaso Trifoni room, a 28-seat osteria with the city's most-cited tagliatelle al ragu.
Signature: Tagliatelle al ragu, Tortelloni di ricotta, Cotoletta alla bolognese
Order: Tagliatelle al ragu, tortelloni burro e salvia, friggione.
Tip: Book three weeks ahead online; the lunch service is the easier seating and the kitchen runs the same carte at both meals.
Ristorante Diana on Via dell'Indipendenza in Bologna is the 1909-founded room running the canonical Bolognese carte and the famous Sunday carrello dei bolliti.
Signature: Tortellini in brodo, Lasagne verdi, Carrello dei bolliti
Order: Tortellini in brodo, lasagne verdi, the carrello dei bolliti on Sunday lunch.
Tip: Book a fortnight ahead for Sunday lunch; the carrello dei bolliti runs only on Sunday and Wednesday lunches.
Da Cesari in Bologna's Centro Storico is the four-generation Carati family trattoria, operating since 1955, a steady room for the canonical Bolognese carte.
Signature: Tagliatelle al ragu, Cotoletta alla bolognese, Tortellini in brodo
Order: Tagliatelle al ragu, cotoletta alla bolognese, friggione on the side.
Tip: Book a fortnight ahead by phone; the family carte does not change and the wine cellar is run by Massimiliano Carati personally.
Ahime in Bologna near Via San Vitale is the Lorenzo Vecchia and Filippo Pennestri room, a 30-seat natural-wine bistro rooted in fermentation and Emilian produce.
Signature: Tortelli di erbette, Trippa with parmesan crust, Daily fermented vegetables
Order: The tortelli di erbette, the fermentation tasting plate, the trippa with parmesan crust.
Tip: Book three weeks ahead online; the natural-wine cellar is the city's most-cited and the carte rewrites weekly.
Trattoria Meloncello in Bologna sits at the foot of the 666-arch portico up to San Luca, a family room running the classic Bolognese Sunday-lunch carte.
Signature: Tagliatelle al ragu, Cotoletta alla bolognese, Tortelloni di zucca
Order: Tortelloni di zucca, tagliatelle al ragu, the Sunday-only bollito misto.
Tip: Book a week ahead for Sunday lunch; the portico walk from Porta Saragozza takes 25 minutes and is the traditional pre-lunch passeggiata.
Al Pappagallo in Bologna on Piazza della Mercanzia is the 1919-founded fine-bistro running the Bolognese banking-class carte; Fellini and Pavarotti both ate here.
Signature: Tortellini in brodo, Tagliatelle al ragu, Cotoletta alla bolognese
Order: Tortellini in brodo, lasagne verdi, the cotoletta alla bolognese with prosciutto.
Tip: Book a week ahead; the ground-floor dining room is the one to ask for, with the original 1919 fittings.
