50 Top Italy

"Even the highly-anticipated cotoletta alla Bolognese, the trademark dish at Osteria Bottega, is absolutely a must."

Chiara Maci

"The classic but always great lasagne alla bolognese."

Lonely Planet

"At this Bologna institution truly worthy of the name, owners Daniele and Valeria lavish attention on every table between trips to the kitchen for plates of culatello di Zibello ham, tortellini in capon broth, Petroniana-style veal cutlets (breaded and fried, then topped with Parma ham and parmigiano reggiano and pan-sauteed in broth) and other Slow Food delights."

Chiara Maci

"Here, in Osteria Bottega (which many still call Dandy, which was the name of the old owner's starry restaurant), the tagliatelle are served with ragù Bolognese or with white culatello di Zibello sauce. The first are mandatory for those who come here for the first time, the latter melt in the mouth."

Simone Rosti

"If you are coming to the Bottega for the first time, you should not miss the Petroniana, the authentic cotoletta alla Bolognese, which is absolutely unrivaled in the whole city!"

Scatti di Gusto

"When in Bologna, not having lunch at the Osteria Bottega is a crime punishable by jail. The cotoletta alla Bolognese here is a religion: the veal comes from Carrù, is breaded with the bone, fried in butter and finished in capon broth."

Giorgia Cannarella

"Excellent selection of raw materials, first of all cured meats, but you cannot fail to try the cotoletta alla Bolognese."

Passione Gourmet

"An improved Zuppa Inglese with the spectacular proportion of ingredients, well thought out and well dosed. Interesting creaminess."

Fine Dining Lovers

"Breathtakingly perfect lasagne? The answer is always the same: Osteria Bottega. The risk of making a mistake is minimal."

Simone Rosti

"Passing on to to the first courses, the tagliatelle al ragù, those with the culatello and the tortellini in brodo are must haves."