Tortelli di Zucca
Mantua-style pumpkin tortelli with amaretti, mostarda, sage brown butter and 30-month Parmigiano.
A family trattoria in the heart of Bologna since 1987. Fresh egg pasta, wood-fired pizza, and Nonna Lucia's ragù — slow-cooked for seven hours, just like always.
Short menu, big flavour. Made with produce from farms within 60 km of our door.
Mantua-style pumpkin tortelli with amaretti, mostarda, sage brown butter and 30-month Parmigiano.
Carnaroli rice, wild porcini from the Apennines, aged butter and a drizzle of parsley oil.
Tuscan chestnut cake with rosemary, pine nuts and raisins, served warm with ricotta cream.
"The secret is no secret: good flour, fresh eggs, and patience."— Nonna Lucia Ferretti, founder
Lucia opened her trattoria with six tables and a single wooden board for rolling sfoglia. Today her grandson Marco runs the kitchen — and that same board is still in use every morning at 6 a.m.
We cook what the season gives us, buy from people we know by name, and believe a long lunch is one of life's essential pleasures.
Instant confirmation. For groups larger than 12, please call us.
Yes — we make gluten-free fresh pasta daily in a separate area, and our risottos and most secondi are naturally gluten-free. Just mention it in your booking notes.
You're welcome to — corkage is €15 per bottle. That said, our sommelier Chiara would love to suggest something from our 140-label cellar.
Our upstairs "Sala Lucia" seats up to 28 guests and is perfect for birthdays, rehearsal dinners and company lunches. Call or email us for set menus.
We're in the limited traffic zone (ZTL). The nearest garage is Parcheggio Riva Reno, a 6-minute walk away. Bus lines 11 and 13 stop right around the corner.