in bologna, italy (march’24)

last stop of our italian weekend was back into bologna city center. another seemingly family run osteria. our bittersweet last plate of tortellini, and the last of our very carb heavy weekend.

i found the plates here to have a stronger flavour than most, richer and meatier. for instance a comparatively richer chicken broth in the tortellinis, and the rich offal sauce with macaroni made of hand cut giblets and unlaid egg which has the bouncy texture. i wasn’t particularly keen on both the meat dishes. the pigeon was done well in both styles, with the breast lightly seared and the thighs & wings braised in cooking jus and berries, was too meaty and rich for my liking. likewise for the tripe, the tripe itself were thinly slice and completely lost in its texture, the flavour was also way too cloying, doused in milk cheese butter and bacon fat. ended with a ‘sunday dessert’, which was sorta a creme caramel.

good cooking, and very homey. sadly just doesn’t match well with my palette.

capon broth and tortellini (€16)
hand pressed macaroni, meat sauce of hand cut giblets and unlaid eggs (€16)
braised baby pigeon with differentiated cooking (€28)
‘frisona’ breed tripe, milk, ‘romagnola bacon’ (€20)
‘sunday dessert’: milk pudding, amaretto cookies and almonds
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would revisit: try once
reservations by phone
price range pp: €30-€60
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📍OSTERIA BOTTEGA
location: vis santa caterina 51, bologna
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#2feastingpigs_bologna
#2feastingpigs_italy Less