Drogheria della Rosa

Frommer's Review

Some of the best homemade pastas, for which Bologna is famous, are served here at a typical meal -- and not just tortellini, which was invented in the city. A mixed clientele of all ages patronize the premises of chef/owner Emanuele Addone, who installed his restaurant in a former pharmacy, the original doors and window frames still intact. In the historic center, the look is one of a rustic trattoria decor. The produce is market fresh, the cooking superb, and the wine cellar has several hundred choices. Start perhaps with culatello, a prized cured ham, or else a classic tortelli, which is stuffed with zucchini blossoms. An eggplant ravioli comes with fresh tomatoes and basil and vegetable pie is laced with a Parmesan cream sauce. Sautéed lamb with fresh rosemary is given extra flavor by the balsamic vinegar of Módena.

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