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."

Paolo Massobrio

"Then, two dishes that alone make a trip well worth it: the legendary tortellini in brodo di cappone and the tagliatelle al ragù di Bologna."

Marco Bolasco

"Savory and meaty are those served by Daniele Minarelli in his Osteria Bottega in Via Santa Caterina, the temple of the most authentic Emilian tradition, from the salumi onwards."

Il Resto del Carlino

"Osteria Bottega is the home of typical Bolognese cuisine. Anyone who wants to eat real Emilian pasta, whether it's the tagliatelle, lasagne, tortellini in brodo, you name it, must pay a visit to this restaurant, a true point of reference for the food tradition of this region."

Maurizio Bertera

"Irresistible tagliatelle."

Alessandro Morichetti

"A timeless trattoria, under the arcades, in the heart of Bologna, with the best tagliatelle in Bologna, in Emilia, in the World."

Dove Viaggi Corriere Della Serra

"The ragù matches perfectly with the tagliatelle, freshly made every day."

Marco Zanni

"The result is a marvelous dish, especially because of the grated Parmigiano delle Vacche Bianche, which enhances the subtle sweetness of the ragù. A winning combination."

Francesca Spizzirri

"You can’t visit Bologna without trying tagliatelle al ragù and ALL' OSTERIA BOTTEGA is the place to go. This small and intimate restaurant only seats 20, so if you’re lucky enough to get in, sit back and enjoy."

Lindsay Fullerton

"Just a series of different meat cuts ground down to perfection and served delicately integrated into the tagliatelle. You can taste each and every morsel of flavor, all the different textures that went into the ragu, and it just lets you savor each bite that much more."