Osteria dell'Orsa

Frommer's Review

The restaurant, which offers some of the best ragú alla bolognese in town, occupies a 15th-century building near the university. Most diners opt for the high-ceilinged, medieval-looking main floor, though an informal cantina-like cellar room is open for additional seating. You won't go wrong if you preface a meal with any kind of pasta labeled bolognese. Other options are homemade tagliolini, veal cutlet fiorentina, and tortellini with cheese, ham, and mushroom sauce. If you feel adventurous, you can always try grilled donkey meat (somarello).

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