The local of Daniele Minarelli can now be defined a classic, well-known and loved far beyond the boundaries of the city (for this reason reservations are more than recommended), located in a corner of the old popular Bologna. Daniele represents and promotes the deepest tradition, starting from a selection of extraordinary ingredients and a veritable obsession for the quality and recipes of the past. The menu has not changed over the years, also because those who come and go always want to find the same dishes. Meals start with a mythical assortment of cured meats, among which the persuasive and perfumed mortadella, knife ground pork salami, prized culatello, not to mention the raw sausage meatballs, the Parmigiano Reggiano and other typical delicacies. Then, among the pastas, the tortellini cooked in a clear but tasty broth; fettuccine with meat sauce––in the philological version dressed with virtually very little tomato––or tagliatelle with culatello and shallots that taste of festive lunches. Mains shine in the Petroniana, a sumptuous Bolognese cutlet, cooked in butter and flavoured with ham; or the succulent guinea-fowl in a pan, a tribute to Peppino Cantarelli’s cuisine. Desserts never cease to exalt the city’s repertoire, such as the classic torta di riso, prepared with the old recipe of Daniele’s mother. A good selection of Emilian wines, Sorbara and Grasparossa in the lead, and the choice of labels from nearby Romagna is interesting.