David Rosengarten

"Making much more impact was the utterly classic tortellini in brodo—Bologna’s killer small dumplings (maybe 50 to a portion), stuffed with meat, served in a golden broth made from capon (with some beef in the broth as well)."

Frommer's

"Their tagliatelle al ragu is renowned—a favorite of many performers and theatergoers from the nearby Arena del Sole."

Donna Moderna

"Hard choice for a guest who comes here and runs through the menu because they also offer tortellini and tagliatelle prepared as God commands. The filling for the tortellini and the broth are made following the recipe of Gino Carati's family who is now 84 years old and still makes the bread and crescenta (savoury focaccia)."

Italo Treno

"The flour used for the tortellini in this historic trattoria near the Teatro Arena del Sole is organic and stone-ground in Pavullo water mill in the province of Modena. The tortellini are served here strickly in their most classic version."

Gazzetta di Parma

"Now the tortellini, how could you not take when you are in Bologna? Light, balanced soup that emphasises the tasty filling made of mixed meats and the thin and sweet dough that contains it."

Cooking Index

"The best meal we had was at Caminetto d'Oro. Great Bologna specialities (tortellini al brodo, spaghetti ragu, meatballs etc), good wine suggestions and very friendly service."

Helen Snyder Nixon

"With the waiter's caution, we split the pasta soup, as the steaks do not come in small sizes. The soup was very tasty and a nice amount."

Pagine Gialle

"Ideal place to try the real tagliatelle al ragù alla bolognese."

Bologna Magazine

"Make sure you try their Tagliatelle al Ragù (the real Spaghetti Bolognese), do not be shy and ask for some freshly made bread with which we suggest you use to mop up any sauce that may have escape your fork, it would be a sin not to."

Cat Lau

"Though, my personal favorite plate of Tagliatelle alla bolognese was at a small place called Caminetto D’Oro."