Poised between well-executed tradition and free interpretations of the territory, the menu here is based on carefully sourced ingredients. Try the cheese gelato paired with caramelized figs and walnut wafer cone, and the excellent beef tartare with asparagus, valerian, egg mimosa, and wasabi pearls. Tortellini in broth and tagliatelle al ragù, one of the best in town, are a must. Continue with the typical Bolognese cutlet and the rabbit involtini with chicory, mashed beans, pepper powder and black olives. The classic mascarpone with Valrhona chocolate and the torta di rico sweeten the finish. The wine list shows a good selection of regional labels and some craft beers. Reservations required.
The best trattorias/bistrots are marked with 1,2,3 shrimps according to their quality grades.