Where to eat authentic tortellini in Bologna
Spoon and fork at the ready, prepare to enjoy the city's finest tortellini
When you think of Bologna, what comes to mind are the Due Torri, the long porticoes, Neptune watching over Piazza Maggiore, the osterias celebrated by Francesco Guccini and Lucio Dalla, or carefree rides through the hills on Cesare Cremonini’s 50 Special. At the table, however, nothing embodies the spirit of Bologna better than a steaming bowl of tortellini in brodo.
It is a dish every local in Emilia-Romagna grows up on, lovingly prepared by grandmothers who pass down their perfect recipe from generation to generation like a closely guarded secret. Yet an official version also exists, registered with a notary. In 1974, the Dotta Confraternita del Tortellino, founded a few years earlier by Bolognese food lovers including future Prime Minister Giovanni Spadolini, drew up the scroll defining the official ingredients and method for preparing what locals call the ‘ombelico di Venere’ (Venus’s navel).
For around one thousand tortellini, the official recipe calls for three eggs and 300g of flour for the pasta dough, while for the filling it specifies pork loin browned in butter, prosciutto crudo, mortadella, Parmigiano Reggiano, three more eggs and a nutmeg. As for the broth, strictly made with capon, the scroll stipulates word for word: ‘1 kg of beef (doppione); 1/2 free-range hen; celery, carrot, onion and salt’.
Above all, shaping them requires deft hands to fold the tortellini to perfection. That skill has been elevated to an art by the sfogline, the local women who roll out fresh pasta every day and keep the city’s traditional kitchens running. Eager to see them at work? All that is left is to choose where to savour authentic Bolognese tortellini.
Trattoria da Me
Via san Felice, 50
Genuine Bolognese hospitality at the table since 1937. Elisa, the owner of Trattoria da me, learned how to roll pasta with a rolling pin in her maternal grandparents’ osteria. Today, her kitchen team rolls out steady sheets of sfoglia to craft tiny, flawless tortellini. The filling? Minced pork loin, prosciutto crudo, Parmigiano, mortadella, a pinch of nutmeg and plenty of care. Here they also serve them with cream—hardly traditional, but well worth trying.
Ristorante da Cesari
Via De’ Carbonesi, 8
Tortellini in beef broth are the signature dish at this historic restaurant in the centre, a short walk from Piazza Maggiore. Da Cesari has run for 50 years with deep respect for traditional cooking and time-honoured local recipes. Lucio Dalla and other famous names have dined at its tables, and stepping inside feels like travelling back in time. Enjoy its warm atmosphere and masterfully prepared fresh pasta.
Sfoglia Rina
Via Castiglione 5/B
A wonderful open pasta workshop beneath the Due Torri, just moments from the university. In this welcoming, informal setting, watch the ancient craft of the sfogline: the Bolognese women who roll out fresh pasta every day to make tortellini according to the historic recipe. Take a seat and enjoy them in classic capon broth, showcasing fresh, locally sourced ingredients.
Gessetto
Piazza S. Martino, 4/a
A youthful, creative spot in the heart of the university district, known for striking the right balance between tradition and inventive flavours. Among the local dishes (some featuring trademarked recipes), the tortellini in brodo stand out: made in-house—just like the bread, desserts and tagliatelle—and served in capon broth, exactly as a grandmother would make them.
Bottega Portici
P.za di Porta Ravegnana
Set under the porticoes in the centre with a view of the Garisenda tower, this fresh and modern spot offers quality fresh pasta in a contemporary, practical and sustainable format. Tortellini are shaped in plain view, cooked to order and served in an insulated takeaway cup that keeps them hot: ideal for a stroll through the heart of Bologna. If you prefer to dine in, the space is comfortable and welcoming. For lunch, try them coated in a Parmigiano cream. You will not be disappointed!
Trattoria Bertozzi
Via Andrea Costa 84/2
Just outside the city walls, this restaurant is a benchmark for Bolognese cooking: Trattoria Bertozzi delivers the finest tradition in a smart setting. Its tortellini are made following the historic recipe and strictly served in beef broth, though chefs Fabio Berti and Alessandro Gozzi also offer another, less traditional (yet delicious) option: with cream. Cooked in broth first, of course.
La Traviata
Via Urbana, 5
At La Traviata, fresh pasta is homemade, just as it used to be. Fittingly, this renowned restaurant sits in a historic 17th-century palazzo from the ‘600 right in the city centre, directly under Bologna’s porticoes. Here, tortellini are prepared according to an old family recipe and rolled out strictly by hand by the sfogline. The filling and the broth do the rest. The entire menu is seasonal, yet always rooted in Emilian tradition. In short, 100% Bolognese DOC.
All’Osteria Bottega
Via Santa Caterina, 51
Tradition and elegance define this small, historic restaurant in the Saragozza neighbourhood. An intimate setting to savour the city’s signature dish: tortellini in capon broth, crafted as tradition dictates. Honest cooking with authentic flavours that wins you over from the very first spoonful. A prime address for anyone who loves fresh pasta.
Ristorante da Cesarina
Via Santo Stefano, 19/B
In one of Bologna’s most striking spots—splendid Piazza Santo Stefano—sits Ristorante Cesarina, named after the woman who created tortellini with cream. The name alone signals a true local institution. In an elegant, welcoming room, you will find classic dishes from Bologna’s culinary heritage, including the famous ‘navel of Venus’.
Trattoria del Biassanot
Via Piella, 16
In Bolognese dialect, biassanot refers to night owls who stayed out late in osterias with wine and pasta. Located a short walk from the famous canal window on Via Piella, this restaurant pays homage to lovers of good food: its tortellini in broth—strictly capon—are among the best in town. Rolled and shaped by hand one by one, their filling is pure Bolognese tradition: mortadella, pork loin, prosciutto crudo and Parmigiano. Prepare for a burst of flavour you will not soon forget.
