Amole is a sichuan restaurant in Centro Storico, Bologna.
Editorially verified September 18, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Pasta Cooking class with a real Sfoglina, the italian Pasta Maker. Learn how to make a perfect dough and craft Tagliatelle and Tortelloni
5 hours
Tour the vibrant local market and immerse yourself in a cooking class, in a local home, with a certified home cook. Learn local recipes and taste everything you make w...
3 hours
Master the art of Bolognese cuisine, learn how to knead pasta dough, make the sauce, and turn raw ingredients into pure art.
Address: Via Riva di Reno 7B, 40126 Bologna BO
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.
OrderTagliatelle al ragu, cotoletta alla bolognese, friggione on the side.
TipBook a fortnight ahead by phone; the family carte does not change and the wine cellar is run by Massimiliano Carati personally.
Trattoria Anna Maria in Bologna near Via Zamboni is the city's most-photographed sfoglia trattoria, run by Anna Maria Monari since 1985 with hand-rolled.
OrderTagliatelle al ragu, tortellini in brodo, lasagne verdi, gnocco fritto.
TipBook a week ahead for dinner. Lunch is calmer and the sfogline still hand-roll pasta in the window between services.
All'Osteria Bottega in Bologna's Saragozza is the Daniele Minarelli and Valeria Tonelli room, a tiny dining hall running the canonical Emilian carte.
OrderTortellini in brodo, tagliatelle al ragu, the salumi board of Bonfatti mortadella.
TipBook three weeks ahead by phone; the room seats 28 and the lunch service has the easiest tables.
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.
OrderTagliatelle al ragu, tortelloni burro e salvia, friggione.
TipBook 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 has run the canonical Bolognese carte since 1909: tortellini in brodo and the carrello dei bolliti.
OrderTortellini in brodo, lasagne verdi, the carrello dei bolliti on Sunday lunch.
TipBook 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.
OrderTagliatelle al ragu, cotoletta alla bolognese, friggione on the side.
TipBook 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.
OrderThe tortelli di erbette, the fermentation tasting plate, the trippa with parmesan crust.
TipBook three weeks ahead online; the natural-wine cellar is the city's most-cited and the carte rewrites weekly.
