Osteria dell'Orsa in Bologna's University quarter is the canonical student trattoria operating since 1979, a no-reservations canteen for tagliatelle and crescentine.
Signature dishes: Tagliatelle al ragu, Crescentine, Sausage and friggione
Must order: Tagliatelle al ragu, crescentine with the salumi board, sausage with friggione.
Tip: Walk-in only; arrive by 12:00 for lunch or after 21:30 for dinner to skip the line. Cash and card both fine.
Address: Via Mentana 1/F, 40126 Bologna BO
Trattoria Bertozzi in Bologna's Saragozza is the neighbourhood family trattoria on Via Andrea Costa running the canonical Bolognese carte for the weekday-lunch trade.
Signature: Tagliatelle al ragu, Petroniana cotoletta, Tortelloni
Order: Tagliatelle al ragu, the petroniana cotoletta, the tortelloni di ricotta with sage butter.
Tip: Book by phone two days ahead; the dining room has 40 seats and the kitchen runs the same carte at lunch and dinner.
Osteria Broccaindosso in Bologna's Mazzini is the long-running neighbourhood osteria with a fixed-price set carte and pasta still hand-rolled daily on site.
Signature: Tortellini in brodo, Tagliatelle al ragu, Gnocco fritto
Order: The fixed-price set carte at 25 euros, tortellini in brodo, the salumi board.
Tip: Book by phone two days ahead; the 25-euro set carte runs at lunch only and is the value play.
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: Tasting menu, Risotto with rabbit, Seafood tortelli
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.
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.
