This gorgeous, old-fashioned restaurant – all wood panelling and vintage photos on the walls – has always been popular with the theatre crowd. But while the people-watching is refined, it’s hard to take your eyes off your plate – especially if you order the cotoletta alla Bolognese: a schnitzel-like slab of veal, soaked in meat broth, layered with prosciutto and slathered in melted parmesan.

This restaurant, in a quiet side street, is one of Bologna’s best for flavour and atmosphere. Opera singer Francesco Grassilli, founded it in 1944 and the walls are covered with photos of musicians who’ve eaten here. Alongside classics like tortellini or passatelli in broth, the menu offers three types of veal cutlet, smoked goose breast and ratatouille.

Despite being right in the center of Bologna, Grassilli manages to evade the throngs of tourists and remain a local spot with coworkers, couples and friends enjoying a satisfying lunch or dinner. Located on a quaint side street just under the two towers, or Due Torre, Grassilli is a small historic restaurant with a big heart and menu to match. One half of Grassilli’s dishes are delicious Bolognese pastas and second courses, and the other is an ever-changing list of requisite Italian specialties from other regions.

Despite being right in the center of Bologna, Grassilli manages to evade the throngs of tourists and remain a local spot with coworkers, couples, and friends enjoying a satisfying lunch or dinner. Located on a quaint side street just under the two towers, or Due Torre, Grassilli is a small historic restaurant with a big heart and menu. Half of Grassilli’s dishes are delicious Bolognese pasta and second courses; the other is an ever-changing list of requisite Italian specialties from other regions.

Popular restaurant in the centre of town, not far from the Due Torri, where foodlovers can enjoy meat dishes, fresh homemade pasta and even vegetarian or gluten-free dishes. Thhis is the right place to try passatelli in brodo, among the Bolognese dishes par excellence, but also tagliatelle with mushrooms or ragù, in addition to the ubiquitous tortellini in brodo. Grassilli – via dal Luzzo, 3 – facebook.com/pg/Ristorante-Grassilli-500379740010027

Gettonato ristorante in pieno centro, non lontano dalle Due Torri, dove gustare piatti di carne, pasta fresca fatta in casa e anche ricette vegetariane o gluten free. L’indirizzo giusto per provare i passatelli in brodo, fra i piatti bolognesi per antonomasia, ma anche tagliatelle ai funghi o al ragù, oltre all’immancabile piatto di tortellini in brodo. Grassilli – via dal Luzzo, 3 – facebook.com/pg/Ristorante-Grassilli-500379740010027

There are two dishes you absolutely must try in Bologna before leaving. The first is tortellini in brodo; small pockets of pasta, hand-filled with veal and then served in a hearty broth. The second is the aforementioned tagliatelle al ragu – the original spaghetti bolognese featuring tagliatelle pasta topped with slow-cooked beef in a rich, tomato sugo.

In the name of butter and parmesan, Grassili does solid Bolognese dishes with some French touches. In the traditional section of the menu, you’ll find tagliatelle with ragù, tortellini in broth and a variety of Bolognese cutlet (veal breaded and fried, topped with cooked ham and a Parmesan cream). Tortelloni filled with ricotta in a butter sage sauce

Tucked away in a small street near Piazza Santo Stefano lies a time capsule white tablecloth institution loved by Bolognesi. Newcomers, in all transparency, aren’t treated with the same warmth as their regulars. Still, their rich, saucy ragu tagliatelle more than makes up for what some could easily experience as unwelcoming service.

This is a charming restaurant known for its authentic Italian and Mediterranean cuisine. The ambiance is warm and welcoming and the menu has a focus on the Emilia-Romagna region but also features some more international food. Expect dishes like the classic Tortellini in Brodo, Spaghetti alla Chitarra and Cotoletta Bolognese.