Despite the sleekly contemporary appearance of the formal dining room and a more casual bistro to one side, the Carrati family has been feeding Bologna for 80 years, from premises that were once a bakery. They still use a decades-old oven to bake their own delicious breads, which are all made, along with their pasta, using wheat flour from a mill near Modena. Their tagliatelle al ragu is renowned—a favorite of many performers and theatergoers from the nearby Arena del Sole. This is also the best place in town for a steak, since their T-bones come from local Romagnola cattle and are seared on soapstone.