The soul of the real trattoria is discovered in a restaurant of sober elegance in the Fiera area, created by one of the most famous Bolognese chefs, Massimiliano Poggi, who has left the restaurant for some years (for a new adventure outside the city that bears his name) to his everlasting partner, the impeccable Piero Pompili, who has consolidated the profile of best interpreter of the true cuisine of this city. The ordinary façade of a semi-suburban building overturns to the inside with a sober and elegant dining room. The proposal shows off an essential, clean and lightened tradition. Starting from savoury panna cotta made with local cheese squacquerone and pears––almost too generous––and the tagliatelle alla bolognese, wrinkled, thick and chewy pasta dressed with thick ragù, to the tender guinea-fowl breast stuffed with truffles and potatoes. Aforementioned service and presence of Pompili in the room, but the final surprise is the bill, among the best for quality/price ratio in the city.