Marco Fadiga Bistrot in Bologna's Centro Storico is the chef Marco Fadiga's fine-bistro, a 28-seat room with a daily-changing Emilian and Adriatic carte.
Signature dishes: Tasting menu, Risotto with rabbit, Seafood tortelli
Must order: The seasonal tasting carte, the rabbit-and-saffron risotto, the salted anchovy tortelli.
Tip: Book a fortnight ahead online; the tasting carte is 85 euros and the wine pairings are the strength of the room.
Address: Via Rialto 23/C, 40124 Bologna BO
Ristorante Franco Rossi in Bologna's Centro Storico is the family fine-bistro running the Bolognese banking-class carte with a celebrated Sunday carrello dei bolliti.
Signature: Tortellini in brodo, Tagliatelle al ragu, Carrello dei bolliti
Order: Tortellini in brodo, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
Tip: Book a week ahead; the Sunday carrello dei bolliti runs only at lunch and is the order to make.
Ristorante Da Vito in Bologna's San Donato is the family room blending the Bolognese pasta tradition with Adriatic-fish service, on a 40-seat dining room.
Signature: Tortelli with truffle, Sea bass in salt crust, Fritto misto
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.
Ristorante Franco Rossi in Bologna's Centro Storico is the family fine-bistro running the Bolognese banking-class carte with a celebrated Sunday carrello dei bolliti.
Signature: Tortellini in brodo, Tagliatelle al ragu, Carrello dei bolliti
Order: Tortellini in brodo, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
Tip: Book a week ahead; the Sunday carrello dei bolliti runs only at lunch and is the order to make.
Ristorante Da Vito in Bologna's San Donato is the family room blending the Bolognese pasta tradition with Adriatic-fish service, on a 40-seat dining room.
Signature: Tortelli with truffle, Sea bass in salt crust, Fritto misto
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.
Drogheria della Rosa in Bologna's Santo Stefano is the Emanuele Addone fine-bistro built into a 19th-century apothecary, running the modern Bolognese carte.
Signature: Tagliatelle al ragu, Lasagne verdi, Stinco di maiale
Order: Tagliatelle al ragu, lasagne verdi, the stinco di maiale on Sunday.
Tip: Book a fortnight ahead online; the ground-floor room with the apothecary cabinets is the seating to request.
Oltre in Bologna's Santo Stefano is the Lorenzo Costa modern-Italian room with a 28-seat hall and a tasting carte rooted in Emilian produce and natural wines.
Signature: Tortelloni with butter, Ravioli di parmigiano, Tasting menu
Order: The seasonal tasting carte, the ravioli di parmigiano, the daily fish service.
Tip: Book three weeks ahead online; the tasting carte runs 78 euros and the wine pairings are 45 euros more.
Vicolo Colombina in Bologna's Quadrilatero is the small-room trattoria one alley off Via Drapperie, with the Bolognese pasta canon and a strong local cellar.
Signature: Tagliatelle al ragu, Tortellini in brodo, 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.
Osteria Bartolini on Piazza Malpighi in Bologna is the Romagna group's seafood branch with a courtyard garden, daily fritto and a Romagnola seafood carte.
Signature: Fritto misto, Crudo of Adriatic seafood, Spaghetti alle vongole
Order: Fritto misto, the Adriatic crudo plate, the spaghetti alle vongole.
Tip: Book three days ahead online; the garden seating is the spot to ask for in summer and the Friday-night carte is busiest.
