italian restaurant
Third-generation spot where the grandmother still hand-rolls every sfoglia for tagliatelle at the front table.
Tiny family institution since 1978, famous for tortellini in brodo made from a recipe passed down three generations.
restaurant
Mother-daughter operation serving the city's most delicate passatelli — order the gramigna con salsiccia.
No-frills family room where locals queue for weekend tortelloni burro e salvia, still made by hand each morning.
Boisterous university-area haunt run by the same family since 1979, known for massive portions of lasagne verde.
Sister-run trattoria with just eight tables where the tortelloni ai funghi comes exactly as their grandmother made it.
Old-school family spot where husband cooks, wife serves, and the tagliatelle al ragù defines the Bolognese standard.
Three generations in the kitchen producing impeccable tortellini — arrive early or accept that you're waiting.